Biscoff Banana Bread

Biscoff Banana Bread

Moist banana bread with a rich Biscoff swirl

Prep time

15 minutes

Cook time

1 hour 15 minutes

Serves

1 loaf

Ingredients

• Three quarter cup granulated sugar
• 2 cups all purpose flour
• One half cup sour cream
• 1 teaspoon cooking salt
• 3 large ripe bananas
• 3 large eggs room temperature
• 1 teaspoon bicarb soda
• 2 teaspoons vanilla extract
• 120 g melted unsalted butter
• One third cup Biscoff spread

Method

1. Combine all ingredients except the flour in a mixing bowl.
2. Whisk thoroughly. A few small lumps are fine.
3. Add the flour and mix just until combined. Do not overmix.
4. Pour into a prepared baking tin.
5. Bake at 175 C for at least one hour.
6. After forty five minutes, cover the top with foil to prevent over browning.
7. Check the cake after the one hour mark in five minute increments.
8. Cool slightly in the tin before slicing and serving.

Watch it being made

🎬 Watch the YouTube Short 📸 Watch on Instagram

Tips

• Use very ripe bananas for extra sweetness.
• Warm the Biscoff slightly before drizzling into the batter.
• Insert a skewer. If it comes out with moist crumbs, it is ready.

Storage

Store in an airtight container for up to four days. This loaf also freezes well.