And so the Biscoff addiction continues 😅 I’ve given you Biscoff Brownies, Biscoff Cheesecakes and now this absolutely delicious Biscoff Banana Bread. Trust me, this is a flavour match made in heaven; Biscoff and banana go together like PB & J! Enjoy this tasty bake either warm or cold with a fresh cup of coffee.
Reasons to love this Biscoff Banana Bread
- Melted Biscoff spread is swirled into the cake mixture
- I’ve added a little cinnamon to give the banana bread a lovely sweet spice
- The sponge texture is soft, moist and fluffy
- Milk chocolate chunks are dotted throughout
- It’s super easy to make and even easier to decorate. Just drizzle over Biscoff spread and top with Biscoff biscuits.
Ingredients you will need
- Baking basics – flour, salt, sugar, eggs and cinnamon make up the base of this biscoff banana bread recipe.
- Very ripe bananas – the riper the bananas the more flavour and moisture they will add.
- Margarine – I prefer to use margarine (Stork Original is my favourite) instead of butter. It’s the secret to a super fluffy and soft sponge.
- Biscoff Spread – swirled into the cake and drizzled on top, Biscoff spread is the star of the show!
- Biscoff biscuits – used to decorate the top of the Biscoff banana bread and add a lovely crunchy texture.
- Milk chocolate chunks – an optional extra but most definitely recommended. Biscoff, banana and chocolate, now that is a winning combination!
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. They now do 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 45 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 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:
- Lightly grease the loaf tin with butter or cooking spray.
- Cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin.
- Press it into the base and sides of the tin, scoring the edges so they are sharp and straight.
- Leave enough greaseproof paper hanging over the long edges to help you lift the cake out.
Equipment & ingredients used for this recipe
Biscoff Banana Bread
Biscoff Banana Bread
- 250 g Margarine or unsalted butter I use Stork Original
- 200 g Golden caster sugar
- 3 large Eggs At room temperature
- 280 g Self-raising flour
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 2 medium Ripe bananas
- 100 g Milk chocolate Chopped into chunks
- 2 tbsp Biscoff Spread
- 1 tbsp Biscoff Spread
- 6 Biscoff Biscuits
- Preheat the oven to 180°C.
- Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set the baking tin aside.
- In a large bowl, beat the margarine and golden caster sugar together until creamy.
- Mix in the eggs one at a time, adding 2 tablespoons of the 280g flour after each egg to stop the mixture from curdling.
- Fold in the remaining flour, salt and ground cinnamon until fully combined.
- In a separate bowl, mash the bananas until smooth. Add to the cake mixture, along with two-thirds of the chocolate chunks and fold everything together.
- Spoon half of the cake mixture into the loaf tin, smoothing it out the top.
- Now melt the Biscoff spread in a bowl for 10-20 seconds in the microwave, and then pour on top of the layer of cake mixture in the baking tin.
- Top with the remanining cake mixture and use a skewer or toothpick to gently swirl the layers together.
- Scatter the remaining chocolate chunks on top.
- Bake for 60-70 minutes* until risen, golden in colour and a toothpick inserted into the middle comes out crumb-free.
- Leave the cake to cool in the baking tin for 15 minutes, then transfer to a wire rack and leave to cool completely.
- To decorate, melt a tablespoon of Biscoff Spread and drizzle over the banana bread. Finish by placing a few Biscoff Biscuits on top.
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