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!
Notes
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!