Biscoff Banana Loaf
A sweet Biscoff twist on my classic banana loaf.
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Servings: 10 slices
INGREDIENTS
- 2 Bananas (ripe)
- 140 g Caster Sugar
- 55 g Soft Margarine (or Butter) (at room temperature)
- 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)
- 1 tsp Vanilla Extract
- 170 g Self-raising Flour (see Self-raising Flour note below)
- 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), then grease and line a 900g (2lb) loaf tin with
baking tray 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 is 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, then add the remaining batter on top.
- Drizzle the remaining Biscoff spread over the top of your loaf, then stir the batter with a skewer to create a marbled effect. 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. Once completely cool, serve in slices.
If your Biscoff Banana Loaf is looking a little brown on top toward the end of the baking time, simply pop a little tin foil over the top of it. This will stop it from baking more on top while letting it continue to bake inside.
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:
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 170g (1⅓ cups) plain flour and 2¼ teaspoons baking powder instead - not forgetting the additional ½ teaspoon of baking powder that the recipe also calls for, so 2¾ teaspoons of baking powder in total. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
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