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!
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.
- 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.
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.