Baking

Biscoff & White Chocolate Banana Bread

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.

Makes 2lb loaf (8-10 slices) · Prep 15 mins · Cook 1 hr · 11 ingredients · 10 steps

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.

Good to know

  • 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.