Biscoff banana bread
Prep time 10 mins
Cook time 40 mins
If you’re looking for a 1 bowl, fluffy banana bread, this is your best bet. It’s pretty much got no added sugar, and is a great way to use up those overripe bananas.
Recipe, fills a 27cm length loaf tin
2 super ripe bananas
2 tbsp butter, melted (75g)
2 eggs
1 tsp vanilla
1/2 tsp cinnamon
Sprinkle of nutmeg
3-4 tbsp maple syrup
3 cups wholemeal flour
1 tsp baking powder
Pinch of salt
2 tbsp biscoff, melted for the top
Method
Preheat the oven to 180°C.
Mash your bananas in a bowl, then stir through your melted butter.
Crack in your eggs and stir through your vanilla, then add your flour 1/2 at a time, followed by your baking powder, salt and spices. Mix everything well until you have a cake batter.
Grease and line your loaf tin, then melt your biscoff for the top.
Pour your batter into your greased loaf tin, then add 3 blobs of biscoff randomly over the cake, using a small spatula to swirl it through.
Bake for 40-45 minutes, until risen and firm to the touch.
Remove from the oven, leaving to cool or about 10 minutes before slicing & serving.
Serve with more biscoff.
Notes + Variations:
Sub the biscoff out for Nutella if you’d prefer!!!!
