If you love Biscoff and you love banana bread, you’re going to love this recipe for the Ultimate Banana Bread.
I’ve called it the ultimate because I tested so many different versions and ingredient tweaks to get this bake, in Goldilocks’ words, “just right.”
It has the perfect balance of banana and Biscoff flavours and that marvellously moist texture that just keeps you going back for one more slice… Or maybe that’s just me!
Ever since I discovered Biscoff spread, I’ve been dreaming up all the ways I could use it, apart from eating it straight from the jar of course! If you’re a regular around here, you’ll know that this is not my first foray into Biscoff Land. Do you remember those scrumdiddlyumptios No Bake Biscoff Cheesecake
Pots?
Anyhoo, one day fate struck in the fruit bowl when I spotted a couple of browning bananas and knew they would be perfect baked into a loaf with my beloved Biscoff spread.
One thing I’ve learned while testing this recipe is that the browner the bananas, the stronger the banana flavour. If you’d prefer the Biscoff flavour to be front and centre, try using bananas that are ripe but not totally brown.
The balance of the white and brown sugar along with the gentle hit of warm spices really really helps give the Biscoff flavour a boost and makes this loaf incredibly moreish. My taste testers went wild for it!
This Ultimate Biscoff Banana Bread is soft, moist and each slice is packed with irresistible Biscoff and sweet banana flavours. It’s perfect for afternoon tea or a weekend bake and who knows, maybe fate will strike in your fruit bowl too!
Are you Team Extra Banana or Extra Biscoff? And tell me… do you think there’s such a thing as too much Biscoff?
Ingredients
190g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
a generous pinch of nutmeg
1/4 teaspoon salt
90g butter, melted
2 large, ripe bananas (about 230g peeled weight)
100g brown sugar
40g caster sugar
1 large egg
1 teaspoon vanilla extract
60g sour cream
90g biscoff spread, slightly warmed
TO DECORATE
60g Biscoff spread, slightly warmed
1 Biscoff biscuit
pinch salt
How to – Traditional
- Preheat oven to 180C and grease and line a 23 x 13cm loaf tin.
- Add the flour, bicarb, cinnamon, nutmeg and salt to a medium size bowl and gently stir to combine. Set aside.
- In a large bowl, mash the bananas with a fork until mostly smooth with a few lumps remaining.
- Add the melted butter and sugars to the bowl and mix well.
- Whisk in the eggs, vanilla, sour cream and 90g Biscoff spread until smooth.
- Add the dry ingredients to the bowl and fold gently with a spatula until just combined. Don’t over mix.
- Put half the batter into the loaf tin and dollop half of the extra biscoff on top.
- Top with the rest of the cake batter and dollop the remaining Biscoff spread. Swirl gently with a knife but don’t overdo it! Crumble the Biscoff biscuit on the top.
- Bake for 45-55 minutes or until a skewer inserted into the centre comes out mostly clean.
- Leave to cool in the tin for at least 15 minutes before transferring to a cooling rack. Slice and enjoy!
How to – Thermomix
- Preheat oven to 180C and grease and line a 23 x 13cm loaf tin.
- Add the flour, bicarb, cinnamon, nutmeg and salt to TM bowl and mix for 5 seconds on speed 5. Set aside.
- Add the butter to the TM bowl and melt for 2 minutes 30 seconds at 60C on speed 2.
- Break the bananas into pieces and add to the TM bowl. Chop for 5 seconds on speed 4.
- Add the egg, sugars, vanilla, sour cream and 90g biscoff spread and mix for 10 seconds on speed 4.
- Add the dry ingredients and mix for another 5 seconds on speed 4. If necessary, fold in any unmixed flour with the spatula.
- Put half the batter into the loaf tin and dollop half of the extra biscoff on top.
- Top with the rest of the cake batter and dollop the remaining Biscoff spread. Swirl gently with a knife but don’t overdo it! Crumble the Biscoff biscuit on the top.
- Bake for 45-55 minutes or until a skewer inserted into the centre comes out mostly clean.
- Leave to cool in the tin for at least 15 minutes before transferring to a cooling rack. Slice and enjoy!
