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Deliciously easy Biscoff banana bread with a simple chocolate chip banana bread base, with Biscoff swirled throughout! 

So we all know my obsession with Biscoff right? It’s just one of those things that I could bake with every day of my life and probably not get bored, or even just eat out of the tub with a spoon. Have you seen the Biscoff and go tubs?! My dream…

I wanted to create something that has been asked for so many times I cannot count any more; Biscoff banana bread. It is one of those things that I can imagine is absolutely INSANELY delicious (although, I can’t eat banana, so I can’t relate). 

The taste

Don’t worry, I got my lovely assistants and trusty taste testers to test this and to say that I had to make it several more times is not a joke – they all just wanted their own one, not just a slice! Probably one of the best compliments you can get when you are baking aha! 

For this beauty of a recipe I did stick to the ideas of my chocolate chip banana bread because it’s had rave reviews over and over and I am a strong believer in not breaking something that doesn’t need fixing. Whilst I can’t completely appreciate it, I’ve heard it’s amazing banana bread so I will take it… 

The balance of the dark chocolate chips, the denser nature of the banana ‘bread’ and then Biscoff swirled throughout is just a dream. The caramelised biscuit flavour on it’s own is beautiful – so adding it in? Iconic. 

The recipe 

The simple mix of the banana bread remains a dream. Ripe bananas, butter, sugar, flour, baking powder, eggs and soured cream creates the best banana bread ever. I decided to not use cinnamon in this one to bring the Biscoff through a bit more – but that is something you can add in if you wish. 

  • Bananas – It’s best to use over ripe bananas – you know when they’re nearly skanky, super squishy and almost black? The best type. However, if you don’t have overripe bananas, you can place your bananas in the oven at 160ºfan until they have turned black. Let them cool, and then use them!
  • Unsalted butter – I use room temperature unsalted butter in my baking, but you can use a spread or a baking margarine for this bake if you prefer! 
  • Light brown sugar – I love the taste of this sugar but you can use golden caster sugar, regular caster sugar or even dark brown soft sugar if you prefer. 
  • Self raising flour – you want the raising agent that is naturally in this flour, as well as the baking powder (Trust me!) 
  • Eggs – As always, I use medium eggs – but you can use 2 large if you only have large eggs around! 
  • Soured cream – I used soured cream as it’s what I had, but you can 100% use natural yoghurt, or buttermilk. It’s an important thing to include in the recipe so please don’t just leave it out! Baking is a chemistry, taking things out and not replacing can be a recipe for disaster.
  • Chocolate – The chocolate chips are optional however as they are just an extra bit of fun and not a ‘core’ ingredient – but I adore the chocolate with the Biscoff in other recipes so it works well in this one. You can however switch to milk chocolate or white chocolate if you preferred. I always use these dark chocolate chips!

The biscoff

The be-all and end-all of my baking life it seems – and I am not complaining. I used regular Biscoff spread as I always have it in the cupboards and it worked wonders. 

I melted the Biscoff down slightly to make it easier to incorporate into the banana bread. I did this in the microwave for about 30 seconds, and stirred well. I add 2/3 of the banana bread mix into the tin, pour on most of the Biscoff and then add on the rest of the banana bread. I swirl in the rest of the Biscoff into the top so you are left with a lovely layer of biscoff in the middle. 

The tin 

I say this every time a loaf tin is involved in recipes, but DO NOT OVER FILL THE TIN. It is likely to happen with some times, annoyingly, as some apparently 2lb loaf tins are so much smaller compared to others and I have no idea why they are not consistent. 

When you are filling the tin you want to make sure that the first part of the banana bread fills the tin about half way, so when you add the Biscoff and the rest of the mixture on top you get to about 2/3 of the tin full. This means it should be fine to not overflow when you bake – any leftover mix can make muffins! 


I bake my banana bread in a fan oven at 160ºfan for about 60-70 minutes. It’s best to have an oven thermometer in general when baking as ovens can really vary so much, but if you find your banana bread is browning too much you will want to add some foil on top to prevent it burning. 

Once out of the oven you can let the banana bread cool and the absolutely devour it. It’s amazing with extra Biscoff spread on a slice, or a little bit of butter. ENJOY!! Jane x

Biscoff Banana Bread!

Deliciously easy Biscoff banana bread with a simple chocolate chip banana bread base, with Biscoff swirled throughout! 
Print Pin Rate
Category: Cake
Type: Cake
Keyword: banana, Loaf cake
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 10 Slices!
Author: Jane's Patisserie


Banana bread

  • 4 medium ripe bananas
  • 125 g unsalted butter
  • 150 g light brown sugar
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 3 medium eggs
  • 75 g soured cream (or natural yoghurt/buttermilk)
  • 1 tsp Vanilla Extract (optional)
  • 150 g dark chocolate chips (optional)


  • 250 g Biscoff spread
  • 1 medium banana (split in half)


  • Preheat your oven to 180ºc/160ºfan and line a 2lb loaf tin with parchment paper!
  • Mush the bananas up until they're soft and mushy!
  • In a new bowl, add the unsalted butter and light brown soft sugar and beat until smooth and light.
  • Add in the eggs, mashed banana, soured cream and vanilla extract and beat again.
  • Add in the self raising flour and baking Powder and beat again until combined!
  • Fold through the chocolate chips.
  • Pour two thirds of the banana bread mix into the tin, and top with most of the Biscoff spread.
  • Add the rest of the banana bread on top, and swirl through the rest of the Biscoff. Add the split banana on top for decoration. (The tin should be 2/3 full)
  • Bake in the oven for 60-70 minutes - after 30 minutes, quickly and carefully cover lightly with foil to stop it browning too much!
  • Once baked, leave to cool fully and enjoy!


  • The baking time can vary, but it shouldn't take much longer at all than the recipe says - a skewer might not necessarily come out clean because of the chocolate!
  • This recipe will last for 4-5 days easily - and tastes amazing throughout! 
  • I recommend using this cake tin to bake the recipe in!
  • I always use these dark chocolate chips.


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Paula Michele Grosvenor on November 12, 2023 at 3:19 pm

    I don’t have any nat yoghurt or sour cream. Will it be ok?

  2. Shenaz on September 27, 2023 at 4:19 pm

    Hi Jane,
    I tried this cake and it was amazing. It was so yummmmmmmmy.
    Thank you so much for this recipe❤️❤️❤️

  3. Danielle on July 30, 2023 at 4:13 am

    5 stars
    Just made this and it was stunning! Discovered an added bonus with the biscoff though. We microwaved the last of the biscoff in the jar, used what we could and then didn’t want to waste the rest. Added some milk, popped it back in the microwave to heat the milk, and then shook it all up with the lid on. A delicious alternative to a hot chocolate, and the perfect reward for getting it in the oven!!

  4. Jade on June 3, 2023 at 4:12 pm

    What weight would 4 medium bananas be please? I have small ones to use up and I’m not sure how many to use!
    Thank you.

  5. Janja on May 13, 2023 at 11:09 pm

    5 stars
    Jane your recipes are absolutely amazing and so easy. I am not much of a baker i dont think, but so far i’ve made 3 of your recepies and they were all success. No doubt i will be making more! Thank you

  6. Caitlin Dunbar on April 18, 2023 at 4:48 pm

    Ok, this recipe makes enough for probably a 3lb tin. Spilt it in two and made two loafs. Not an issue – just a note 🙂 The taste is exquisite! Really straightforward and drizzled some Biscoff just to be extra EXTRA. Another killer creation for Jane’s Patisserie xoxox

    • Jane's Patisserie on April 24, 2023 at 9:41 am

      Hey – 2lb loaf tins can vary in size as this fits my 2lb loaf tin perfectly so unfortunately yours sound smaller. So glad you liked the recipe!

  7. Sarah on March 20, 2023 at 6:01 pm

    5 stars
    Made this the other week and everyone loved it. Boss just shot bananas at me and told me to go home and make more 🤣🙈 only thing was I have done both times and ended up doing a 2lb tin and a 1lb tin 😂🙈

  8. Chelsie on January 29, 2023 at 5:32 pm

    5 stars
    Hi, just wondering how best to store this?

    • Jane's Patisserie on January 30, 2023 at 12:05 pm

      Hiya! This will last for 4-5 days at room temp in an airtight container. Hope this helps! x

  9. Lisa on September 16, 2022 at 8:52 pm

    5 stars
    This is my first recipe from your blog, I’ve only just found you (shocking, I know!) but I’ve bought both of your books and subscribed across YouTube and Instagram this week.

    I had enough batter to fill two tins, didn’t melt the spread and one loaf was eaten very quickly! The second is in a cake tin now, do you think it would last until Sunday?

    • Jane's Patisserie on September 22, 2022 at 1:24 pm

      Hiya! Thank you so much! I personally don’t recommend letting it sit – I would bake it straight away and freeze (for up to 3 months) until you need it! Hope this helps! x

  10. Amy on August 18, 2022 at 6:38 am

    I forgot to melt the biscoff before adding it to the cake. I just added blobs if the spread. Will that work?

    • Jane's Patisserie on August 22, 2022 at 4:01 pm

      Hiya! How did it go? Sounds yummy still! x

  11. Shannon on August 11, 2022 at 10:53 am

    Can you make this with gluten free self raising flour?

    • Jane's Patisserie on August 12, 2022 at 12:09 pm

      Hiya! I personally have not tried this, however it is definitely worth a go! Enjoy! x

  12. Chanceonette Duguid on June 11, 2022 at 9:59 am

    Hi Jane
    I followed your recipe and it’s like a volcano and still erupting in the oven!! What have I done wrong?

    • Jane's Patisserie on June 13, 2022 at 2:38 pm

      Hiya! This is likely because your tin is slightly too small – take a look at the notes on the tin in the blog post! x

  13. Iz on June 7, 2022 at 2:05 pm

    5 stars
    Hello Jane!
    This recipe was a big, big hit – thank you for sharing. Would it work texture/consistency wise if I added more biscoff spread, say 300g ish, to have more of the biscoff flavour come through? (and perhaps 50g less choc chips).
    Many thanks x

    • Jane's Patisserie on June 10, 2022 at 12:03 pm

      Hiya! Adding more biscofff may cause the bake to struggle slightly – but it is definitely worth a go! Hope this helps! x

  14. Hannah on June 1, 2022 at 9:29 pm

    I want to make these as muffins, am I able to mix the lotus biscoff into the batter or do I follow the recipe as it has been done for the loaf? Thank you x

  15. Sam on May 30, 2022 at 8:33 pm

    Made this but put them in to Muffins cases. They stuck to them not sure why but taste lovely.

  16. Gemma on May 30, 2022 at 7:33 pm

    If I have extra mixture how long do I bake the muffins for?

  17. Zainab on May 30, 2022 at 10:45 am

    5 stars
    My wonderful friend Jakia made this for a lunch party yesterday and I was a guest. She topped it with ganache and I cannot think of anything yummier I have eaten. It was so moreish and so full of flavour. Like heaven in my mouth!!

    • Kirsty morgan on July 22, 2022 at 10:47 am

      If I wanted to do this for muffins can I just do same recipe and how long do I need to cook for please etc?

  18. Leah on May 25, 2022 at 8:05 pm

    My banana bread always seems a little stodgy and not crumbly like a cake. Is there something I’m missing or doing wrong?

    • Jane's Patisserie on June 6, 2022 at 4:10 pm

      Hiya! Banana bread is naturally denser so is meant to be like this! Hope this helps! x

  19. Amy on May 24, 2022 at 7:07 pm

    3 stars
    I think my bananas were to big for this recipe, as although it looked great the texture was slightly rubbery. Lovely flavour combination. Would make it again but with less bananas next time.

  20. Anne Barker on May 23, 2022 at 5:54 pm

    5 stars
    My go to favourite is Biscoff Can this cake be frozen please Jane ?

    • Jane's Patisserie on May 25, 2022 at 10:47 am

      Yes absolutely, for 3+ months! Hope this helps! x

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