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Biscoff Banana Bread (Best Recipe) Recipe

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4.2 from 2 reviews

This delicious Biscoff Banana Bread combines the moist sweetness of ripe bananas with the rich taste of Biscoff spread and milk chocolate chunks, creating a perfect treat for breakfast or afternoon tea. The cake features a soft, fluffy texture with swirls of Biscoff and melty chocolate, making it irresistibly flavorful and easy to bake.

Ingredients

Main Ingredients

  • 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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C (gas mark 4, 350°F) and line a loaf tin with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Cream butter and sugar: Place the butter and light brown sugar into a large mixing bowl and mix together until the mixture is light and fluffy, which helps incorporate air for a soft texture.
  3. Add eggs and bananas: Mix in the eggs along with 2 mashed bananas until the mixture is smooth and evenly combined.
  4. Incorporate dry ingredients: Pour in the self-raising flour, cinnamon, and two thirds of the milk chocolate chunks. Mix gently until a consistent cake batter forms without overmixing, to keep it tender.
  5. Layer batter and Biscoff: Spoon half of the cake batter into the prepared loaf tin, spreading it out evenly.
  6. Melt and add Biscoff: Gently melt the Biscoff spread in the microwave until runny but not hot. Pour the melted Biscoff evenly over the first layer of batter and create swirls with a skewer for a marbled effect.
  7. Finish layering and decorate: Pour the remaining cake batter on top, swirl again with a skewer to integrate the Biscoff swirl, then sprinkle with the remaining chocolate chunks. Slice the remaining banana in half lengthwise and place the slices on top for decoration.
  8. Bake the banana bread: Bake in the preheated oven for 60 to 70 minutes. After 30 minutes, if the top is browning too quickly, loosely cover the bread with aluminum foil to prevent over-browning while it finishes cooking.
  9. Cool and serve: Allow the banana bread to cool in the tin for about 15 minutes before carefully removing it. Let it cool completely on a wire rack before slicing and serving to enhance flavor and texture.

Notes

  • If you don’t have self-raising flour, you can substitute with all-purpose flour plus 1 1/2 teaspoons of baking powder.
  • Use very ripe bananas with brown spots for the best sweetness and moisture.
  • Storing the banana bread in an airtight container keeps it fresh for up to 3 days at room temperature.
  • This bread freezes well: wrap in foil and freeze for up to 2 months. Thaw at room temperature before serving.
  • For a dairy-free version, substitute butter with a plant-based alternative and ensure chocolate chunks are dairy-free.

Find it online: https://yumntasty.com/biscoff-banana-bread-best-recipe-recipe/