This year I've been slightly obsessed with breakfast breads - especially all the variations on banana bread. It makes for an easy breakfast (since grabbing a granola bar is my normal style) and tastes amazing.
Other food blogs have been sharing a lot of recipes involving Biscoff cookie spread. I saw a jar at World Market this weekend and knew I had to buy it. It also has a cousin, Speculoos cookie butter, which is only available at Trader Joe's. My love of TJ is well documented, but we won't get a store here in Colorado until 2013. In fact the SF Weekly blog has a post about how "Trader Joe's Hatches Evil Plot to Cause Addiction." I can't wait until that's a problem we have here.
Having enjoyed my Peanut Butter Banana Bread, I decided to modify my go-to basic banana bread recipe (the Cooking Light original), and simply add 1/4 cup of Biscoff spread to the batter.
To make a little Biscoff icing to drizzle on top take 1/2 cup of powdered sugar, 2 tablespoons of skim milk and 1/2 tablespoon of Biscoff spread, mix until smooth and drizzle on your cooled bread.
Here's to evil plots involving banana bread!
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