My love for Biscoff keeps growing, and this Banana Biscoff Bundt Cake is another delightfully easy way to enjoy it. Moist, tender, and full of flavor, this bundt cake combines ripe bananas with swirls of Biscoff spread and little pockets of cookie crunch—everything I hoped for and more.
Our Latest Obsession
By Sunday morning there are often a few brown bananas in the kitchen waiting to be used, so banana bundt cakes have been a frequent bake lately. This Banana Biscoff Bundt Cake is simple to make and reliably delicious. The ingredient list is straightforward, and the result is a soft, moist cake with rich banana flavor and plenty of Biscoff character throughout.
If you enjoy banana bundt cakes, consider trying other flavor variations as well—chocolate chip banana bundt cake and chocolate banana bundt cake are both lovely twists on the classic. Expect more creative bundt cake ideas to come.
Biscoff Love
Biscoff spread, also known as cookie butter, is one of my favorite pantry staples for desserts. You’ll typically find it in the same aisle as peanut butter. Both name-brand Biscoff and off-brand cookie butter will work well in this cake.
To intensify the Biscoff flavor, I pulse some of the crunchy Biscoff cookies (the same cookies often served on flights) and fold the crumbs into the batter. These small bits add pleasant texture and little bursts of cookie flavor. I also swirl Biscoff spread through the batter so every slice has ribbons of that spiced, caramel-like taste.
For the finishing touch, melt a little extra Biscoff spread and drizzle it over the cooled cake. Heat the spread briefly—about 20–30 seconds in the microwave—then drizzle and let it set. That glossy drizzle elevates the presentation and adds another layer of flavor.
Bundt Pan Fun
I received several bundt pans as a gift and have been enjoying experimenting with different shapes and designs. For this cake I used a pan with decorative contours that showcase the drizzle and make the finished cake look elegant. A well-prepared bundt pan—lightly greased and floured—helps the cake release cleanly and keeps the surface intact for that attractive drizzle effect.
Which Cake Mix Should I Use?
I’ve made this cake using white, yellow, banana, and even chocolate cake mixes with great results. Duncan Hines is what I tend to reach for, but any similar boxed mix around 15.25 ounces will work. Choose the mix that matches the flavor profile you want—white or yellow keeps the banana and Biscoff front and center, while chocolate adds a richer twist.
This cake is easy, fun, and a dependable crowd-pleaser. I hope you’ll try it and fall in love—if you’re not already hooked on bundt cakes, this might be the one that does it!
I love seeing your Baking with Blondie creations. Tag @bakingwithblondie on Instagram or use #bakingwithblondie so I can enjoy what you make.
Happy Baking!
xo,
Mandy
Banana Biscoff Bundt Cake
Tasty banana bundt cake with Biscoff spread swirled throughout, rich banana flavor, and crumbled Biscoff cookies folded into the batter.
Yield: 10 slices
Equipment
- Bundt pan, prepared with a swipe of shortening and a dusting of flour
Materials
- 3 large eggs
- 1/3 cup vegetable oil
- 2 medium ripe bananas, smashed (about 1 cup)
- 1 cup whole milk
- 1/2 cup Biscoff spread (in the batter)
- 1/2 cup crushed or crumbled Biscoff cookies
- 1 box (15.25 oz) white cake mix (yellow or banana mix also work)
- 1/2 cup Biscoff spread (for the drizzle)
Instructions
- Preheat the oven to 325°F (165°C). Prepare your bundt pan by greasing lightly with shortening and dusting with flour; set aside.
- In a large bowl, whisk together the eggs, vegetable oil, smashed bananas, milk, and 1/2 cup Biscoff spread until well combined.
- Sift the cake mix into the wet ingredients and gently fold until just combined. Fold in the crumbled Biscoff cookies so they’re distributed through the batter.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 1 minute, then invert onto a cooling rack or cake stand and let it cool completely.
- Warm the remaining 1/2 cup of Biscoff spread briefly in a small microwave-safe dish—about 20–30 seconds—until pourable. Drizzle over the cooled cake and let the drizzle set before slicing and serving.