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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).
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 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 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.
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!
- 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!
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