INGREDIENTS
- 2 Bananas
- 140 g Caster Sugar (Superfine Sugar)
- 55 g Butter or Margarine (softened)
- 1 Free-range Egg (beaten)
- 1 tsp Vanilla Extract
- 170 g Self-raising Flour
- ½ tsp Baking Powder
- 3-4 tbsp Biscoff Spread
- 2-3 Biscoff Biscuits (optional)
INSTRUCTIONS
- Preheat your oven to 190°c (170°c for fan-assisted ovens, Gas Mark 5 or 375°F) and grease & line a 900g (2lb) loaf tin with grease-proof paper. Set aside.
- In a large bowl, mash the bananas with a fork. Add the sugar, butter/margarine, egg & vanilla extract and mix until combined.
- Gradually add the flour and baking powder, mixing until all combined.
- Pour half the batter into your pre-lined loaf tin and smooth into the corners.
- Warm your Biscoff spread in the microwave for about 10-20 seconds to soften it slightly. Drizzle a couple of spoonfuls over the batter in the loaf tin before adding the remaining batter on top.
- Drizzle the remaining Biscoff spread over the top of your loaf, before stirring the batter with a skewer to create the marbled affect. Crumble a few broken Biscoff biscuits on top.
- Bake in your preheated oven for about 40 minutes until golden on top. Leave to cool in the loaf tin and serve in slices.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- If you think your Biscoff Banana Loaf is looking a little brown on top towards the end of its baking time, simply pop a little tin foil over the top of your tin. This will stop it from baking more on top while letting it continue to bake inside.
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