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Golden brown Biscoff banana bread loaf with creamy cookie butter swirl, moist tender crumb on a white plate

Biscoff Banana Bread

This banana bread is swirled with melted Biscoff spread and topped with crunchy Biscoff biscuits for extra texture. The key is to layer the batter and Biscoff, then swirl gently to avoid sinking. Expect a moist, tender crumb with caramelized cookie butter ribbons running through every slice.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Servings 10 servings
Calories 370 kcal

Equipment

  • Oven
  • 2lb loaf tin
  • Baking paper (parchment)
  • Mixing Bowls
  • Fork
  • Electric hand mixer
  • Microwave-safe bowl
  • Skewer
  • Wire rack

Ingredients
  

  • 2 large ripe bananas or 3 small bananas
  • 250 grams margarine or unsalted butter softened to room temperature
  • 200 grams sugar white or golden caster sugar
  • 1 teaspoon vanilla extract optional
  • 4 medium eggs or 3 large eggs, room temperature
  • 300 grams self-raising flour or 300g plain flour plus 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon optional
  • 0.5 teaspoon salt
  • 150 grams chocolate chunks or chips flavour of your choice
  • 3 tablespoons Biscoff Spread for swirl
  • 1 tablespoon Biscoff Spread for drizzling
  • Biscoff Biscuits about 4-5 biscuits for topping

Instructions
 

  • Preheat oven to 160°C fan / 180°C conventional. Grease a 2lb loaf tin and line with baking paper so it hangs over the long sides.
  • Mash the bananas with a fork until smooth with a few small lumps. Set aside.
  • In a large bowl, cream the softened margarine or butter with the sugar and vanilla until pale and fluffy (about 3 minutes with an electric mixer).
  • Add the eggs one at a time, beating well after each. To prevent curdling, add 2 tablespoons of the flour with each egg.
  • Sift in the remaining flour, salt, and cinnamon (if using). Fold gently with a spatula until just combined.
  • Fold in the mashed banana and chocolate chunks until evenly distributed. The batter will be thick and slightly lumpy.
  • Spoon about half the batter into the prepared tin and smooth the top.
  • Melt 3 tablespoons of Biscoff spread in a microwave-safe bowl for 10-20 seconds until runny. Pour over the batter in the tin and spread gently.
  • Spoon the remaining batter on top. Use a skewer or toothpick to swirl the layers together with figure-eight motions (8-10 passes). Do not over-swirl.
  • Bake for 60-70 minutes, until deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs (no wet batter). If browning too fast, tent with foil after 45 minutes.
  • Let the loaf cool in the tin for 20 minutes, then lift out using the baking paper and transfer to a wire rack to cool completely (at least 1 hour).
  • Once cool, melt the remaining 1 tablespoon of Biscoff spread (microwave 10 seconds), drizzle over the top, and place a few Biscoff biscuits on top. Slice and serve.

Notes

  1. Room-temperature eggs aren't negotiable: Cold eggs stiffen the batter. Leave them out when you preheat the oven.
  2. Don't over-swirl the Biscoff: Too many passes destroy the layers. Five or six deep strokes with a toothpick is plenty.
  3. Bake on the middle rack: Even heat distribution. If your oven runs hot, reduce temperature by 10 degrees.
  4. Check doneness with a skewer, not just color: The loaf can look golden outside but be raw inside. Insert a toothpick — if it comes out with wet batter, bake 5 more minutes.
Keyword Banana Bread, Biscoff, Swirl, vegetarian