Biscoff Banana Bread

Give your banana bread a major upgrade with this chocolate chip Biscoff Banana Bread swirled with Biscoff spread. The Biscoff addiction continues… from Biscoff Stuffed Brownies to Biscoff Stuffed Cookies, and now this irresistibly delicious Biscoff Banana Bread! Trust me, sweet banana and caramelised biscuit Biscoff is a flavour match made in heaven. Each slice is soft, moist and slightly gooey, it’s best enjoyed fresh from the oven with a hot cup of tea.

Reasons to love this Biscoff Banana Bread

• Melted Biscoff spread is swirled into the banana bread.
• I’ve added a little cinnamon to give the banana bread a lovely warming spice.
• Each slice is soft, moist and fluffy.
• Chocolate chunks are dotted throughout creating indulgent pocked of melted chocolate in each bite.
• It’s quick, easy and simple to make – the perfect recipe for using up overripe bananas.

Ingredients you will need

• Very ripe bananas: The blacker the bananas, the more flavour, sweetness and moisture they will bring. This recipe uses 2-3 bananas depending on their size.
• Basic dry ingredients: Self-raising flour, salt and sugar. I used golden caster sugar for a subtle caramel-like sweetness.
• Eggs: This recipe uses 4 medium or 3 large eggs. Make sure the eggs are room temperature.
• Unsalted butter or margarine: I prefer to use margarine (Stork is my favourite) instead of butter. It’s the secret to a super fluffy and soft sponge.
• Biscoff Spread: Melted and swirled into the banana bread to create a gooey layer throughout each slice
• Biscoff biscuits: Used to decorate the top of the Biscoff banana bread and add a lovely crunchy texture.
• Chocolate chunks/chips: Choose from milk, dark or white chocolate – or a mix of all three! Biscoff, banana and chocolate, now that is a winning combination.
• Optional extras: A teaspoon of ground cinnamon for extra spice, and a teaspoon of vanilla extract for a boost of flavour.

Biscoff Banana Bread recipe FAQs

Where can I buy Biscoff Spread?

You can find Biscoff Spread in most supermarkets in the condiments section; It’s usually next to the peanut butter and chocolate spread. Theydo a crunchy and smooth version, I used the smooth spread but I think the crunchy one would also be delicious. You can also buy Biscoff Spread online.

How do I know when my banana bread is ready?

I recommend a baking time of 60-70 minutes for this Biscoff banana bread. The banana bread should have risen and be golden brown in colour, and if you give the baking tin a gentle shake the cake should be stable. The middle of the cake shouldn’t look wet, if it does, bake for another 5 minutes and keep a close eye on it.

TOP TIP: If your banana bread starts to catch and is browning too quickly, you can lightly tent a piece of foil over the bread after 45 minutes or so.

Why has my banana bread sunk in the middle?

The most common reason is opening the oven door before the banana bread was fully baked. Try not to open the oven door before 50 minutes and even then, do it by opening the oven door just a little and be as quick as possible so the hot air doesn’t escape.

What size loaf tin should I use?

For this Biscoff banana bread recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth.

Can I use a 1lb loaf tin instead?

Yes, absolutely. You can use a 1lb loaf tin, but you will need to half the ingredient quantities and reduce the baking time from 60 minutes to 45-50 minutes.

How do you prepare a loaf tin?

Unlike square baking tins, loaf tins can be a little tricky to prepare. Here are the steps I follow to properly line a loaf tin:

1. Lightly grease the loaf tin with butter or cooking spray.
2. Cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin.
3. Press it into the base and sides of the tin, scoring the edges so they are sharp and straight.
4. Leave enough greaseproof paper hanging over the long edges to help you lift the cake out.

Biscoff Banana Bread

This Biscoff Banana Bread is soft, moist and fluffy! It's swirled with gooey Biscoff spread and studded with chocolate chips.

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Prep: 30 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 30 minutes minutes

Servings: 10

Ingredients

Biscoff Banana Bread

• 2 large Ripe bananas (or 3 small bananas) the blacker the better
• 250 grams Margarine or unsalted butter I use Stork Original
• 200 grams Sugar white or golden caster suagr
• 1 teaspoon Vanilla extract optional
• 4 medium Eggs (or 3 large eggs) room temperature
• 300 grams Self-raising flour or 300g plain flour plus 2 teaspoons baking powder
• 1 teaspoon Ground cinnamon optional
• 0.5 teaspoon Salt
• 150 grams Chocolate chunks or chips flavour of your choice
• 3 tablespoons Biscoff Spread

Decoration (optional)

• 1 tablespoon Biscoff Spread
• Biscoff Biscuits

Instructions

• Preheat the oven to 160°C fan / 180°C conventional. Grease and line a 2lb loaf tin with baking paper.
• In a bowl, mash the bananas with a fork until smooth.
  2 large Ripe bananas (or 3 small bananas)
• Cream the butter (or margarine), sugar and vanilla extract together.
  250 grams Margarine or unsalted butter, 200 grams Sugar, 1 teaspoon Vanilla extract
• Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour with each egg to stop the mixture from curdling.
  4 medium Eggs (or 3 large eggs)
• Add the remaining flour, salt and cinnamon. Fold to combine.
  300 grams Self-raising flour, 1 teaspoon Ground cinnamon, 0.5 teaspoon Salt
• Fold in the mashed banana and chocolate chunks.
  150 grams Chocolate chunks or chips
• Spoon half of the cake mixture into the loaf tin, smoothing it out the top.
  
• Spoon the Biscoff spread into a small bowl and microwave for 10-20 seconds until melted. Pour over the mixture in the loaf tin.
  3 tablespoons Biscoff Spread
  
• Spoon the remaining cake mixture on top and use a skewer or toothpick to swirl the layers together.
  
• Bake for 60-70 minutes* until the banana bread is risen, golden in colour and a toothpick inserted into the middle comes out crumb-free.
• Leave to cool in the tin for 20 minutes, then lift out and leave to cool on a wire rack.
• To decorate, melt a tablespoon of Biscoff Spread and drizzle it over the banana bread. Finish by placing a few Biscoff Biscuits on top.
  1 tablespoon Biscoff Spread, Biscoff Biscuits
  

Notes

*If your banana bread starts to brown too much, you can lightly place a piece of tented foil over the bread after 45 minutes.

Store your Biscoff banana bread in an airtight container for up to 4 days.