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biscoff banana bread recipe
Kathryn Coyle

Biscoff Banana Bread

This Biscoff Banana Bread is soft, moist and packed with caramel flavour and a biscoff spread topping. SO delicious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: bake
Ingredients Equipment Method Video Notes

Ingredients
  

  • 170 g unsalted butter softened
  • 170 g caster sugar
  • 4 medium eggs room temperature
  • 170 g self raising flour sifted
  • 1 tsp baking powder
  • 2 over ripe large bananas
  • 2 heaped tbsp biscoff spread
  • 1 tbsp biscoff spread melted (for topping)

Equipment

  • 1 weighing scales
  • 1 stand mixer
  • 1 sift
  • 1 spatula/mixing spoon
  • 1 large mixing bowl

Method
 

  1. Preheat your oven to 180°C (160°C fan).Line a prepared loaf pan with parchment paper.
  2. Cream together butter and sugar.
  3. Add each egg separately and wait until the mixture is smooth before adding the next egg.
  4. Combine the flour and baking powder together and sift into the mixing bowl. Fold the flour into the cake mixture.
  5. Mash the overripe bananas until mostly smooth and add the biscoff spread and combine.
  6. Add the banana and biscoff into the mixing bowl and combine. Avoid overmixing as the batter should just come together.
  7. Fold through the chocolate chips or chocolate chunks if using.
  8. Pour the batter into the loaf tin. Bake for 55–65 minutes until the loaf is golden brown and a skewer inserted into the centre comes out with a few moist crumbs attached.
  9. If the top begins browning too quickly, loosely cover with foil. Allow the loaf to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
  10. Cut into slices and enjoy!

Video

Notes

Store the cooled loaf in an airtight container for up to 4 days.