Biscoff Banana Loaf
A sweet Biscoff twist on classic banana bread, featuring a beautiful marbled swirl of Biscoff spread throughout and a crunchy biscuit crumb topping.
Equipment
Ingredients
Ingredients
Bananas (ripe, mashed)
2 piece
Caster Sugar
140 g
Soft Margarine or Butter (room temperature)
55 g
Free-range Egg (beaten, room temperature)
1 piece
Vanilla Extract
1 tsp
Self-raising Flour
170 g
Baking Powder
0.5 tsp
Biscoff Spread (warmed)
3 tbsp
Biscoff Biscuits (crushed)
2 piece
Instructions
Preheat oven and prepare tin
Preheat oven to 190°C (170°C fan/Gas Mark 5). Grease and line a 900g loaf tin with baking paper.
Mix wet ingredients
In a large bowl, mash the bananas with a fork. Add sugar, butter, egg and vanilla extract, mixing until combined.
Add dry ingredients
Gradually add flour and baking powder, mixing until everything is combined into a smooth batter.
Add first layer of batter
Pour half the banana batter into the prepared loaf tin and smooth into the corners.
Add Biscoff swirl layer
Warm Biscoff spread in microwave for 10-20 seconds. Drizzle half over the batter, then add remaining batter on top.
Create marble effect and add topping
Drizzle remaining Biscoff spread over the top. Use a skewer to create a marbled swirl effect. Crumble Biscoff biscuits on top.
Bake the loaf
Bake in preheated oven for 40 minutes until golden on top. If browning too quickly, cover with foil.
Cool and serve
Allow to cool completely in the tin before slicing and serving.
Storage
Store in an airtight container. Can be frozen for up to 2 months. Defrost at room temperature before serving.
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