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 (you might also know it as biscuit or cookie butter or Lotus biscuit spread) to make Biscoff banana bread!
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.
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?
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!
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 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 Biscoff 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
- 100 g butter
- 175 g caster 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
- 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.
- 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.
- Bake at 180 degrees for around 45 minutes, or until a skewer comes out clean.
- Leave to cool in the tin.