---
title: "Biscoff & White Chocolate Banana Bread"
description: "Banana bread with Biscoff spread and white chocolate in the batter, more biscuits on top and melted Biscoff poured over at the end."
category: "Baking"
cuisine: "American"
serves: "2lb loaf (8-10 slices)"
prep: "15 mins"
cook: "1 hr"
author: "Thomas Chaplin"
site: "Chaplin Kitchen"
url: "https://chaplinkitchen.com/r/biscoff-and-white-chocolate-banana-bread/"
datePublished: "2026-10-12T21:54:58+01:00"
dateModified: "2026-10-12T21:54:58+01:00"
---

# Biscoff & White Chocolate Banana Bread

Banana bread with Biscoff spread and white chocolate in the batter, more biscuits on top and melted Biscoff poured over at the end.

**Category:** Baking · **Cuisine:** American · **Serves:** 2lb loaf _(8-10 slices)_ · **Prep:** 15 mins · **Cook:** 1 hr

**Recipe URL:** https://chaplinkitchen.com/r/biscoff-and-white-chocolate-banana-bread/

## Ingredients

- 3 overripe bananas
- 150g butter
- 150g caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 2 tbsp Biscoff crunchy spread _(for the batter)_
- 200g self-raising flour
- 100g white chocolate _(cooking chocolate or a bar, roughly chopped)_
- 4 Biscoff biscuits _(bashed into pieces)_
- 4 Biscoff biscuits _(left whole, for the top)_
- 2 tbsp Biscoff crunchy spread _(for the top)_

## Method

1. **Heat the oven.** Preheat the oven to 160°C fan/180°C/gas 4 and line a 2lb loaf tin with baking paper.
2. **Mash the bananas.** Mash the bananas in a large bowl until there are hardly any lumps left.
3. **Add the butter and sugar.** Melt the butter until it is just liquid, then pour it over the bananas with the caster sugar and whisk until smooth.
4. **Beat in the eggs.** Crack in the eggs, add the vanilla essence, and whisk again until everything is combined.
5. **Stir in the Biscoff spread.** Warm the Biscoff crunchy spread for the batter until it runs, then stir it through the mixture.
6. **Fold in the flour.** Fold through the self-raising flour until the batter is completely smooth, with no dry pockets left.
7. **Add the chocolate and biscuits.** Fold in most of the white chocolate, saving a small handful for the top, along with the bashed Biscoff biscuits.
8. **Fill and top the tin.** Scrape the batter into the lined tin and level it. Press the whole Biscoff biscuits into the top and scatter over the rest of the white chocolate.
9. **Bake the loaf.** Bake for about 1 hour, until risen, deep golden, and a skewer pushed into the middle comes out without wet batter on it.
10. **Finish with the spread.** Let the loaf cool in the tin for 10 minutes, then lift it out, melt the Biscoff crunchy spread for the top and pour it over.

## Notes

- The bananas want to be properly overripe — black-spotted, soft, and sweet-smelling. Firm yellow ones give a drier, blander loaf.
- 160°C is a fan-oven temperature. In a conventional oven use 180°C, and in either one it is the loaf's middle, not its top, that decides when it is done.
- White chocolate and a sugary topping both brown quickly. If the top is dark well before the hour is up, lay a sheet of foil loosely over it for the rest of the bake.
- A skewer will not come out perfectly clean through a pocket of melted chocolate, so test in a couple of places and look for batter rather than chocolate.
- Melt the Biscoff spread for 15-20 seconds in the microwave. For the top, let the loaf cool a little first so the spread sets into a glaze rather than soaking straight in.
- Smooth Biscoff spread works just as well if that is what you have; you just lose the little biscuit crumbs through the crumb.