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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5 from 4 votes

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Prep: 30

Cook: 1

Total: 1 30

Servings: 10

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

*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.