Stroopwafel banana bread

We are officially fans of this Stroopwafel banana bread by Super light, not too sweet and a delicious crispy caramel top. With just a few ingredients you can create a real treat to put on the table. So, if you have a few overripe bananas left over, don’t throw them away! Because they might just come in handy for your new favorite delicacy.

Recipe by:


  • 3 small overripe bananas (peeled approx. 250 g)
  • 2 eggs
  • 3.38 fl ounces vegetable oil
  • 2 tsp vanilla extract
  • 1.8 ounces light brown sugar
  • 7 ounces (spelt) flour
  • 1 tsp cinnamon powder
  • 2 tsp baking powder
  • 8 Jumbo Stroopwafels
  • Portions: 10
  • Keywords: Banana bread, caramel, cake


  1. Preheat the oven to 180°C (160°C convection) and line the cake tin with baking paper or grease it well.
  2. Remove the skin of the bananas and mash them finely. Mix the banana mash with the eggs, oil and vanilla extract.
  3. Add the flour, sugar, cinnamon powder and baking powder and mix well with a whisk.
  4. Chop the Stroopwafels into pieces with a knife. Spoon about 2/3 through the batter.
  5. Pour the batter into the cake tin and divide the rest of the Stroopwafels on top.
  6. Bake for about 60 minutes in the middle of the oven.
  7. Remove the banana bread from the oven and allow to cool.

Times and expectations

Preparation time20
Cooking time60
Total time80
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