Biscoff Banana Bread

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.

Biscoff banana bread

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.
Biscoff Banana Bread

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

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.

Drizzling Biscoff Spread onto banana bread

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:

  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 spread

Equipment & ingredients used for this recipe


Biscoff Banana Bread

Give your banana bread a major upgrade with this quick and easy Biscoff Banana Bread swirled with melted Biscoff spread and filled with milk chocolate chunks!
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

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

Decoration (optional)

  • 1 tbsp Biscoff Spread
  • 6 Biscoff Biscuits

Instructions
 

  • 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.
    Biscoff spread banana bread
  • 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.
    Biscoff banana bread

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 3 days. 
Keyword Bananas, Biscoff biscuits, Biscoff spread, Cinnamon, Milk chocolate chunks

More Cake recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Lemon and Raspberry Loaf Cake

Favoured with vanilla extract and lemon zest, the cake is dotted with fresh raspberries and infused with a lemon drizzle sugar syrup. I’ve decorated the cake with simple lemon glace icing and scattered freeze-dried raspberries on top.

Lemon raspberry loaf cake

Reasons to love this Lemon and Raspberry Loaf Cake

  • Fresh fruity flavours. If you’ve not had lemon and raspberry together before, you are in for a treat! Fresh raspberries and lemon zest are folded into the cake mixture. Then once the cake is baked, a lemon drizzled is poured over the cake giving it a sweet and citrusy kick!
  • Light and fluffy texture. This lemon and raspberry loaf cake is soft, buttery, moist and fluffy, all combined into one! It’s one of those cakes that’s so refreshing and light, it will keep coming back for “just one more slice” 😅 TOP TIP: Use margarine (Stork Original is my favourite) instead of butter. It helps the cake rise with a flat top, making it easier to decorate, and it’s the secret to super fluffy cakes.
  • Quick and easy to make. This recipe uses simple ingredients, basic equipment and is perfect if you’re looking to make a quick and easy cake. The cake will take no more than 10 minutes to prep, but it will need a good hour in the oven (it’s a pretty large loaf cake).
Lemon raspberry loaf cake

Recipe FAQs: Lemon and Raspberry Loaf Cake

How many lemons do I need?

This recipe uses the zest and juice of 2 lemons in total.

How do I know when my cake is baked?

I recommend a baking time of 60-70 minutes. The cake 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 the cake for another 5 minutes and keep a close eye on it. If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes.

Why has my cake sunk in the middle?

The most common reason is opening the oven door before the cake 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.

Lemon raspberry loaf cake

What size loaf tin should I use?

For this lemon and raspberry loaf cake 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:

  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.

Equipment & ingredients used for this Raspberry Loaf Cake


Lemon and Raspberry Loaf Cake

This lemon and raspberry loaf cake is light and refreshing, with a vibrant citrus kick! It's the perfect recipe to bake and enjoy on a lovely spring or summers day.
Favoured with vanilla extract and lemon zest, the cake is dotted with fresh raspberries and infused with a lemon drizzle sugar syrup. I've decorated the cake with simple lemon glace icing and scattered freeze-dried raspberries on top.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Raspberry loaf cake

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 1 tsp Vanilla extract
  • 300 g Self-raising flour
  • 1 tbsp Milk
  • 1 Lemon Zest only
  • 150 g Fresh raspberries

Lemon drizzle

  • 0.5 Lemon Juice only
  • 25 g Golden caster sugar

Lemon Icing

  • 225 g Icing sugar
  • 1 Lemon Juice only
  • 2-3 tsp Cold water
  • 1 tsp Freeze-dried raspberries

Instructions
 

Start by making the raspberry loaf cake

  • 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, golden caster sugar and vanilla extract together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour after each egg to stop the mixture from curdling.
  • Add the remaining flour, lemon zest and milk. Fold the mixture together until smooth and fully combined.
  • Gently fold in the fresh raspberries. I tossed the raspberries in a teaspoon of flour first to stop them from sinking to the bottom.
  • Spoon the mixture into the loaf tin, smoothing it out the top. Bake for 60-70 minutes* until golden in colour and a toothpick inserted into the middle comes out crumb-free.

Make the lemon drizzle

  • Mix the lemon juice and sugar together in a bowl.
  • As soon as the loaf cake is out of the oven, prick it all over with a toothpick or skewer and spoon over the lemon drizzle, letting it sink into the cake.
  • Leave the cake to cool in the baking tin for 15 minutes, then transfer to a wire rack and leave to cool completely.

Decorate with lemon icing

  • Stir the icing sugar and lemon juice together. The consistency of the icing should be thick but still pourable. If it's too thick, stir in a teaspoon of cold water at a time.
  • Pour the lemon icing over the cake, letting it drip down the sides.
    Decorate lemon cake with icing
  • Sprinkle over the freeze-dried raspberries and leave the icing to set for 10 minutes.

Notes

*If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes. T
Keyword Icing, Lemon, Loaf cake, Raspberries

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!