Recipe
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Banana Biscoff Bread

Yes, I know another banana base recipe. We love them. It’s affordable and you can use it in a lot of things – smoothies, ice cream and pastries.

I have a bottle of Crunchy Biscoff that’s going to expire in two months, the kids are over the biscoff cravings so I’m finding creative ways to use them.

Banana Biscoff Bread

I have a lot of zebra ripe bananas, compared to other recipes we have here this recipe make use of more bananas which makes it yummier. I ladle about two cups of batter and add biscoff then top it off with banana slices and repeat till your pan is 3/4 full.

BananaBiscoffBeforeBake

Looking at the biscoff swirls made so happy, I imagined how pretty it would look when we slice the bread. But…

Banana Biscoff Bread Sliced

The swirls were not obvious when I sliced the bread. Unless you look at each slice closely will you see the biscoff swirls, it will be a different story with nutella spread.

Swirls gone but bread is moist and bursting with banana goodness.

Tag me when you get a chance too bake this bread. Enjoy!

Banana Biscoff Bread

  • Difficulty: easy
  • Print

BananaBiscoffBreadCover

Ingredients

  • 1 cup softened unsalted butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 5 cups mashed banana (about 2 cups)
  • 1 1/2 cups Biscoff crunchy or smooth spread (warm on microwave for 5-10 seconds)
  • 2 banana, sliced

Procedure

  1. Pre-heat oven to 180C. Lightly grease and line bread pan with parchment paper.
  2. Mix softened butter and sugar over medium speed then add eggs, vanilla and 1/2 cup of Biscoff spread.
  3. Mix sifted dry ingredients to your wet mixture just until just combined. Fold in mashed banana.
  4. Spread about 1 1/2 cups to 2 cups of batter on your pan. Dallop about 2-3 spoonfuls of biscoff then swirl with a knife of fork then add a few of banana  slices. Place another spread of batter, biscoff and banana slices. Repeat till the pan is 3/4 full. End with banana slices.
  5. Place pan in the middle of the oven. Bake for 50-60 minutes or until a toothpick/cake tester inserted comes out clean. Let bread cool inside the pan for about 20 minutes then remove to completely cool on wire rack.

 

Linked to What Kids Eat Wednesday

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Hi, my name is Abigail a stay at home Mama of two LittleOnes and currently residing in Dubai, UAE since 2009. This is my little space online where I share activities, places we've been, food we enjoy and snippets of our daily expat life. ‘Cuddles and Crumbs’ is a combination of the two main things I share on this blog: cuddles (family) and crumbs (food).

3 Comments

    • Oh my, why? Hehehe It’s a spread better than peanut butter (I think as I’m not big on peanut butter) that taste like a cookie (a Biscoff cookie – caramel cinnamon and spiced tasting cookie). So hard to explain but try to loom for the Lotus brand 🙂

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