• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74

menu icon
go to homepage
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker Tips
    • Slow Cooker Baking
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cake

    Published on Oct 13, 2014. Modified on Nov 23, 2024 by bakingqueen74. This post may contain affiliate links. 2 Comments

    Biscoff Banana Bread

    300 shares
    • 36
    Jump to Recipe

    A delicious and tasty banana bread with Biscoff that is so easy to make. Add interest to your usual banana bread by adding Biscoff spread to make Biscoff banana bread!

    Banana bread on a wooden board with Biscoff biscuits and spread to the side.

    I love this cake anyday when you want a slice of cake, it works well all year round.

    Jump to:
    • All about Biscoff
    • Ingredients
    • Method
    • Recipe tips
    • More recipes
    • Recipe
    • Reviews

    All about Biscoff

    If you haven’t tried it yet, Biscoff spread is made out of ground-up Lotus Biscoff biscuits.

    You can get it in smooth or crunchy a bit like peanut butter. It is a great alternative to Nutella.

    You might also know it as biscuit or cookie butter or Lotus biscuit spread.

    The spiced sweet spread goes so well in a banana bread and makes this taste great. Do you think you would prefer the smooth or crunchy Biscoff spread? 

    Banana bread with swirls of biscoff spread inside.

    I also love the Biscoff biscuits themselves, they are so good.

    The flavour of them is speculoos which is originally a type of biscuit from The Netherlands and Belgium enjoyed for St Nicholas’ Day in early December and also around Christmas in other European countries.

    Speculoos biscuits are spiced shortbread biscuits normally printed with a traditional pattern, they have a delicious caramelised taste and are lightly spiced,

    Biscoff are a branded version of these biscuits. I find them extremely addictive, don’t know about you!

    Inside the banana bread you’ll find swirls of Biscoff spread, yum!

    Banana bread with Biscoff spread inside and Biscoff spread and biscuits to the side.

    Ingredients

    Here’s what you will need.

    • butter
    • caster sugar
    • medium eggs
    • bananas
    • self-raising flour
    • baking powder
    • milk
    • Biscoff spread

    Method

    1. Put all the ingredients except the Biscoff spread in a large bowl and mix together using an electric whisk for 3-4 minutes, until well combined with no lumps.
    2. Place the cake mix in a lined 2 lb loaf tin.
    3. Using a large spoon, dollop the Biscoff spread on top of the mix and marble it together using a skewer.
    4. Bake at 180℃ / 350℉ for around 45 minutes, or until a skewer comes out clean.
    5. Leave to cool in the tin. Remove when cool and serve.

    Recipe tips

    If you only have green bananas but are wanting to make banana bread, don’t worry!

    Just put your bananas in the oven at 180 degrees C for 10-15 minutes.

    The skin will turn completely black and the bananas will soften inside.

    Let them cool completely then they are ready to be used in the recipe!

    Drop spoons of Biscoff into the banana bread batter then marble it through using a knife or skewer.

    This can be tricky if the Biscoff spread is cold, you could put some spread in a bowl and microwave it for 20 seconds or so on a low heat to make it a little easier to marble.

    More recipes

    Why not try these other Biscoff or Nutella recipes:

    • Biscoff twist bread
    • Banana nutella cake with swirls of Nutella rather than Biscoff
    • Biscoff cheesecake from Jane’s Patisserie

    Pin for later

    Biscoff banana bread on wooden background with text overlay.

    Recipe

    Biscoff Banana Bread

    A delicious banana bread sweetened with swirls of Biscoff spread.
    4.95 from 17 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8
    Calories: 395kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 100 g butter
    • 175 g caster sugar (superfine sugar)
    • 2 medium eggs
    • 2 bananas just ripe, chopped
    • 225 g self-raising flour
    • 1 tsp baking powder
    • 1 tbsp milk
    • 150 g Biscoff spread
    UK Measurements – US Measurements

    Instructions 

    • Put all the ingredients except the Biscoff spread in a large bowl and mix together using an electric whisk for 3-4 minutes, until well combined with no lumps.
      100 g butter, 175 g caster sugar (superfine sugar), 2 medium eggs, 2 bananas, 225 g self-raising flour, 1 tsp baking powder, 1 tbsp milk
    • Place the cake mix in a lined 2 lb loaf tin.
    • Using a large spoon, dollop the Biscoff spread on top of the mix and marble it together using a skewer.
      150 g Biscoff spread
    • Bake at 180℃ / 350℉ for around 45 minutes, or until a skewer comes out clean.
    • Leave to cool in the tin. Remove when cool and serve.

    Notes

    Serve for a naughty breakfast, for a tasty treat, or with a cup of tea.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Cake

    • Sliced cake on rack with lemons behind.
      Slow Cooker Lemon Drizzle Cake
    • Squares of rhubarb cake on white background, lemon half in background.
      Rhubarb Traybake
    • Slice of blackcurrant cake in the foreground.
      Easy Blackcurrant Traybake
    • Vanilla Birthday Cake

    Reader Interactions

    Comments

    1. David says

      May 28, 2022 at 6:11 am

      Made this yesterday I love Biscoff and this works so well with the banana bread it tasted so good will make again thanks for a great recipe and it’s a one bowl recipe

      Reply
      • bakingqueen74 says

        May 28, 2022 at 6:35 pm

        fab to hear, thanks David!

        Reply
    4.95 from 17 votes (16 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Shepherds pie in slow cooker pot, garnished with herbs.
      Slow Cooker Shepherd’s Pie
    • White bowl of fish curry topped with red chilli.
      Slow Cooker Coconut Fish Curry
    • Turquoise serving dish of rhubarb sponge with a serving taken out in a white bowl in front of it.
      Rhubarb Sponge Pudding
    • Scoops of Blackcurrant Sorbet in a metal tin with fresh blackcurrants.
      Blackcurrant Sorbet

    Seasonal

    • Slow Cooker Lemon Chicken with Asparagus
    • Broad bean filo tart with mint leaves.
      Broad Bean and Feta Filo Tart
    • Cake dusted with icing sugar on a white plate, a slice cut out.
      Strawberry Yoghurt Cake
    • Slice of blackcurrant cake in the foreground.
      Easy Blackcurrant Traybake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 BakingQueen74 / Lucy Allen • All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.