Biscoff Banana Bread Step-By-Step Recipe
Biscoff banana bread – the moistest cake ever! It’s a tasty twist on classic that’s flavoured with swirls of Biscoff spread and chunks of chocolate chips.
Biscoff meets banana bread, an incredibly tasty recipe that’s out of this world! Biscoff and banana go so well together, it’s the perfect match and creates a beautifully moist cake that tastes so good.
The flavours in the cake are unreal! It has a sweet caramelised taste, it’s chocolaty, there’s bananas and of course Lotus Biscoff. The combo of flavours in this loaf cake is insane!
This is a quick and easy Biscoff banana bread recipe that’s exceptionally good, it tastes great on its own or served with a nice hot drink.
Yes, this is another Biscoff dessert recipe (who’s counting!). I just can’t get enough of it; I have multiple jars in my house. A few of my latest recipes include this Biscoff ice cream, a no-bake Lotus Biscoff cheesecake and tasty Biscoff flapjacks.
Why You’ll Like This Biscoff Banana Bread
- This banana bread is flavoured with swirls of Biscoff spread.
- This cake is extra moist, soft and fluffy!
- There are chunks of milk chocolate throughout the cake.
- It’s a quick and easy banana bread recipe with a Biscoff twist.
- The banana topping makes the cake look so good.
Watch How To Make Biscoff Banana Bread
Biscoff spread has a spiced caramelised taste to it, it’s made by crushing Biscoff biscuits into a smooth paste.
Alongside Biscoff, the loaf cake has added banana, cinnamon and chocolate. Light brown sugar is used to help create an indulgent caramelised flavour throughout the sponge.
All together the flavours in this cake will keep you wanting more and more!
Below are the ingredients needed to make this Lotus Biscoff banana cake. Full recipe instructions are on the recipe card.
- Self-Raising Flour: Provides structure to the cake; self-raising flour has baking powder already added to it.
- Butter: I used Stork butter; any unsalted butter is good to use.
- Light Brown Sugar: Adds a delicious caramelised sweetness and helps create a moist texture.
- Cinnamon: Adds extra flavour and warmth.
- Eggs: Use eggs at room temperature for best results; I used medium sized eggs.
- Milk Chocolate Chunks: They’re bigger than chocolate chips and adds a nice chocolatey taste.
- Ripe Bananas: You need to use ripe bananas! The riper the banana the more flavour and sweetness it has.
- Biscoff Spread: Swirled into the banana cake mixture; the star ingredient!
How To Make Biscoff Banana Bread
Below is a step-by-step guide on how to make this Biscoff banana bread recipe, a UK favourite with a Biscoff twist! Full instructions are on the recipe card.
Preheat your oven to 180°C (gas mark 4, 350°F) and line a loaf tin with parchment paper.
Place butter and light brown sugar into a large mixing bowl and mix together until light and fluffy.
Add eggs, 2 mashed bananas and mix until evenly distributed.
Pour flour, cinnamon and two thirds of the chocolate chunks into the mixing bowl. Mix together until a cake batter has formed.
Spoon half of the banana cake mixture into a lined loaf tin.
Melt Biscoff in the microwave for a few second, you’ll want it runny but not hot.
Pour the melted Biscoff spread on top of the banana cake mixture and swirl with a skewer.
Pour the remaining cake mixture into the loaf tin and swirl again using a skewer. Sprinkle the remaining chocolate chunks, slice the remaining banana in two and place it on top of the cake mixture.
Bake in the oven for 60 to 70 minutes. After 30 minutes if the cake is browning too quickly, cover it with foil to stop it browning.
Leave the Biscoff and banana cake to cool for 15 minutes before removing the cake from the loaf tin. Then leave to cool down completely.
How To Line A Loaf Tin
Lining a loaf tin is fairly simple and doesn’t need measuring or precision, you can definitely do this by eye.
- Grease a loaf tin with butter, you could use a cooking spray (make sure all areas are coated).
- Cut a piece of parchment paper that is long enough to cover the base of your tin and the long sides of the tin. The overflowing sides is what you will pull to lift the cake out with ease.
- Press down with your fingers so that the parchment paper sticks to the greased tin.
What Size Loaf Tin Should I Use?
I used a 2lb non-stick loaf tin; the Biscoff and banana cake batter fills two thirds of the loaf tin. The cake will expand whilst baking in the oven, so it’s important not to use a loaf tin that is too small as the cake can overflow.
Where Can I Get Biscoff
It’s really easy to buy Biscoff here in the UK, many supermarkets sell it. If you can’t find it, you can get it here on amazon.
They have a smooth Biscoff spread version and a crunchy Biscoff spread version.
How Do I Know When The Banana Bread Is Ready?
The average cooking time is between 60 to 70 minutes in the oven but the baking time can vary.
To see if your banana cake is ready, stick a skewer into the middle of the cake. If it comes out clean, the cake is ready. If it comes out gooey with raw batter attached to it, then it needs to cook for longer.
After 70 minutes if the skewer has cake batter attached to it, bake the cake for an extra 10 minutes until the skewer comes out clean.
My Top Tips
Use only ripe bananas! Unripe bananas will not taste as good and will not add the same sweetness and texture that ripe bananas do. The riper the better!
You can use chocolate chips but I prefer chocolate chunks. It adds bigger pieces of milk chocolate that melts in the mouth.
Allow the cake to cool down completely before cutting it into slices. Whilst warm the cake is delicate and can fall apart.
I cut my cake into 7 chunky slices; you can cut them into smaller loaf slices if you wish.
How To Store
Keep this Biscoff and banana loaf cake in an airtight container or on a plate covered with cling film.
Make sure the cake is covered securely, if air gets into it the cake can dry out.
Eat within 4 to 5 days.
More Biscoff Recipes
Loved this Biscoff loaf cake? Below are more Biscoff flavoured desserts:
- Biscoff Blondies
- Biscoff Tiffin
- Lotus Biscoff Mug Cake
- Biscoff Brownies
- Biscoff Rocky Road
- Lotus Biscoff Milkshake
- Biscoff Donuts
- Biscoff French Toast
- Lotus Biscoff Truffles
More Cake Recipes
Biscoff Banana Bread (Best Recipe)
- 3 Ripe Bananas
- 270 g Self-Raising Flour
- 230 g Butter
- 200 g Light Brown Sugar
- 1 tsp Cinnamon
- 3 Eggs
- 100 g Milk Chocolate Chunks
- 3 tbsp Biscoff Spread
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a loaf tin with parchment paper.
- Place butter and light brown sugar into a large mixing bowl and mix together until light and fluffy.
- Add eggs, 2 mashed bananas and mix until evenly distributed.
- Pour flour, cinnamon and two thirds of the chocolate chunks into the mixing bowl. Mix together until a cake batter has formed.
- Spoon half of the banana cake mixture into a lined loaf tin.
- Melt Biscoff in the microwave for a few second, you’ll want it runny but not hot. Pour the melted Biscoff spread on top of the banana cake mixture and swirl with a skewer.
- Pour the remaining cake mixture into the loaf tin and swirl again using a skewer. Sprinkle the remaining chocolate chunks, slice the remaining banana in two and place it on top of the cake mixture.
- Bake in the oven for 60 to 70 minutes. After 30 minutes if the cake is browning too quickly, cover it with foil to stop it browning.
- Leave the Biscoff and banana cake to cool for 15 minutes before removing the cake from the loaf tin. Then leave to cool down completely.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
This tastes great.
Thank you!! 😊