Chocolate Banana and Biscoff Graham Bars


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I made these bars for Jenny for her Virtual Baby Shower. I wanted to make something that I knew used a few of her favorite ingredients.

Plus, I was looking at all the ripe bananas on my countertop here in Aruba and was wondering what I was going to do with them. If you think bananas ripen fast where you are, just c’mon down to the Equator and watch them literally ripen before your very eyes in a hot little kitchen.

Chocolate Banana and Biscoff Graham Bars

I aim to please especially for pregnant ladies and ingredients that Jenny uses frequently, and which I incorporated into the bars, include:

Biscoff Spread – her Biscoff Stuffed White Chocolate Chip Cookies are amazing and she has so many Biscoff recipes on her site

Bananas – her Chocolate Banana Bread with Marshmallow Bits is so moist

Graham Cracker Crumbs – Rolo Smores Monkey Bread anyone?

Chocolate – because every pregnant woman needs more of this in her life

After mashing that list together, these bars are what I came up with.

Chocolate Banana and Biscoff Graham Bars

The top layer is a mixture of Biscoff spread and sweetened condensed milk and it thickens slightly and turns caramely, with oodles of gooey chocolate chips poking through.

The edges of the bars are just a tiny bit chewy from the graham crackers crumbs and the center stays tender and soft from the sweetened condensed milk, the Biscoff Spread, and the bananas.

Chocolate Banana and Biscoff Graham Bars

While these baked, the smell of graham crackers, butter, chocolate and bananas wafting through the house was intoxicating.

Scott asked what on earth I was baking that smelled so good?

And I said, “Just something for a pregnant girl I know in Orange County.” He was utterly baffled.

Chocolate Banana and Biscoff Graham Bars

The bars are a snap to make and here’s what to do:

Crush graham crackers either by hand or in the food processor until you have 1 cup, add 1 stick of melted butter, stir and press into a baking pan.

Add sliced bananas and chocolate chips.

Graham cracker base with banana slices and chocolate chips on top

And then flood it.

The flood is a mixture of one can of sweetened condensed milk and one-third cup Biscoff Spread. Best tasting flood-water ever.

Flooded bar pan

Or if you’re in Aruba, it’s not technically Biscoff that I used, but rather Dutch cookie butter

Markant Cookie Butter jar

I am 100% convinced it’s the exact same thing as Trader Joe’s Speculoos Cookie Butter Spread because the glass jars (minus the label of course), the type of cap, and the product inside is all identical.

Trader Joe's Speculoos Cookie Butter Spread

In a side-by-side comparison the spread inside the TJ’s jars and the Dutch jars tastes and looks 100% identical.

I know Trader Joe’s private labels their products and in this case, they use the same supplier as the Dutch. Just a little food trivia for all the Biscoff and cookie butter fanatics.

inside of cookie butter jar

While baking, the flood of sweet creaminess melts into the graham cracker layer, the bananas sweeten, and this is the result.

Chocolate Banana and Biscoff Graham Bars

I hope you like these, Jenny!

We sure did and the pan was gone in a day.

Chocolate Banana and Biscoff Graham Bars


Chocolate Banana and Biscoff Graham Bars

makes one 8-by-8-inch pan, about 9 squares

1 cup graham cracker crumbs

1/4 cup butter, melted (half of one stick)

about 1 1/2 large ripe bananas, sliced into rounds

2/3 cup semi-sweet chocolate chips

one 14-ounce can sweetened condensed milk

1/3 cup Biscoff Spread or Cookie Butter Spread (or creamy peanut butter)

Preheat oven to 325F, line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside. In a small bowl, combine the graham cracker crumbs and melted butter and stir to mix. Transfer mixture to prepared pan, spreading it evenly and using your fingers to pack it down. Add sliced bananas (about 1/8th-inch thick slices) over entire surface of graham crackers; likely needing 60 to 70 slices to cover the surface of the pan. Sprinkle chocolate chips evenly over the bananas; set pan aside.

In a small microwave-safe bowl, combine the sweetened condensed milk, Biscoff, and heat on high power for about 20 seconds, helping to soften the Biscoff, and stir to combine until mixture is uniform (if your Biscoff is already soft and can be stirred easily into the sweetened condensed milk, skip the microwaving step). Evenly pour the Biscoff-sweet milk mixture over the chocolate chips. Bake for 23 to 26 minutes, or until top is set and golden and edges have pulled away slightly from the sides of the pan; taking care not to overbake because the sweet milk and graham crackers will have a tendency to scorch nearing the completion of baking.

Allow bars to cool in pan for at least 30 minutes before slicing and serving. Optionally, garnish with whipped cream or whipped topping, or serve with a scoop of ice cream. Store bars in an airtight container at room temperature or in the refrigerator for up to 5 days, or in the freezer for up to 2 months. I prefer these chilled and keep them in the refrigerator.

To keep gluten-free, use gluten-free graham crackers and replace the cookie butter spread with peanut butter and add 1/2 teaspoon cinnamon.


Chocolate Banana and Biscoff Graham Bars


Related Recipes:


Magic Eight Bars – made with a graham cracker crust and nearly identical to Seven Layer Bars or Hello Dolly Bars, tweaking the seven ingredients, and adding one more, for magic number eight

Magic Eight Bars stacked

Coconut Peanut Butter Magic Cake Bars – one of my favorite desserts of 2012 and also uses the sweetened condensed milk flooding technique, with peanut butter rather than cookie butter

Coconut Peanut Butter Magic Cake Bars

Cookie Butter Spread Ginger Molasses Cookies (No Bake, Vegan, with GF option)

Cookie Butter Spread Ginger Molasses Cookies on paper

Creamy Cookie Butter White Chocolate Banana Smoothie

Creamy Cookie Butter White Chocolate Banana Smoothie

No-Bake Peanut Butter Biscoff Cookie Dough Bites (Vegan, almost GF with easy adaptation) – Made with peanut butter + Biscoff cookies or make them with Biscoff + Biscoff Cookies

No-Bake Peanut Butter Biscoff Cookie Dough Bites

Cookie Butter Funfetti Triple Chip Bars – sweetened condensed milk and cookie butter at it again, so gooey and great – I loved these

Cookie Butter Funfetti Triple Chip Bars

Check out with the other Picky Palate Surprise Baby Shower Bloggers Have made:
Card: Celebrate! A surprise baby shower honoring Jenny/Picky Palate - a new little baby boy is on the way!
Angie: Bakerella Baby Faces
Bev: Bev Cooks Horseradish Deviled Eggs
Bridget: Bake at 350 Cute as a Button Cupcakes
Cheryl: TidyMom Salted Caramel Cupcakes
Gaby: Whats Gaby Cooking Blueberry Buttermilk Cake
Heather: Heather’s Dish Perfect Pancake Bites
Julie: The Little Kitchen Mixed Berry Mint Slushies
Kathy: Panini Happy Baby Oreo Ice Cream Pies
Kristan: Confessions of a Cookbook Queen Homemade Animal Crackers
Lauren: Lauren’s Latest Mini Chocolate Lava Cakes
Maria: Two Peas and Their Pod Cookies ‘n Cream Sheet Cake
Marion: Sweetopia Baby Shower Cookie Favors
Marla: Family Fresh Cooking Blueberry Mint Agua Fresca
Michelle: Brown Eyed BakeShrimp Nacho Bites
Robyn: Add a Pinch: Blue Velvet Cake
Shelly: Cookies and Cups Oreo Pop Baby Rattles
Teresa: Blooming On Bainbridge Pom Pom Cupcakes ~ Coming Soon!



Have you ever tried Biscoff or Cookie Butter Spread or baked with it?

Do you have any special baby shower (or bridal shower) recipes?

Feel free to link up your favorite recipes.

Have a great week everyone and best of luck on the upcoming birth of your third little boy, Jenny!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. Woe is me!…Speculoos butter is easily found here in France…but not graham crackers!..Do you think I could substitute speculoos cookie crumbs and still do justice to your fabulous recipe? Would the “Biscoff” vibe become too redundant?….Thank you for your gazillion ideas for easy luscious fare….

    1. The speculoos cookie crumbs would be wonderful. I wish I had easy access to them! Try them and LMK how it goes for you!