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So we all know my obsession with Biscoff right? It’s just one of those things that I could bake with every day of my life and probably not get bored, or even just eat out of the tub with a spoon. Have you seen the Biscoff and go tubs?! My dream…<\/p>\n
I wanted to create something that has been asked for so many times I cannot count any more; Biscoff banana bread. It is one of those things that I can imagine is absolutely INSANELY delicious (although, I can’t eat banana, so I can’t relate). <\/p>\n
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Don’t worry, I got my lovely assistants and trusty taste testers to test this and to say that I had to make it several more times is not a joke – they all just wanted their own one, not just a slice! Probably one of the best compliments you can get when you are baking aha! <\/p>\n
For this beauty of a recipe I did stick to the ideas of my chocolate chip banana bread<\/a> because it’s had rave reviews over and over and I am a strong believer in not breaking something that doesn’t need fixing. Whilst I can’t completely appreciate it, I’ve heard it’s amazing banana bread so I will take it… <\/p>\n The balance of the dark chocolate chips<\/a>, the denser nature of the banana ‘bread’ and then Biscoff swirled throughout is just a dream. The caramelised biscuit flavour on it’s own is beautiful – so adding it in? Iconic. <\/p>\n The simple mix of the banana bread remains a dream. Ripe bananas, butter, sugar, flour, baking powder, eggs and soured cream creates the best banana bread ever. I decided to not use cinnamon in this one to bring the Biscoff through a bit more – but that is something you can add in if you wish. <\/p>\n The be-all and end-all of my baking life it seems – and I am not complaining. I used regular Biscoff spread as I always<\/em><\/span> have it in the cupboards and it worked wonders. <\/p>\n I melted the Biscoff down slightly to make it easier to incorporate into the banana bread. I did this in the microwave for about 30 seconds, and stirred well. I add 2\/3 of the banana bread mix into the tin, pour on most of the Biscoff and then add on the rest of the banana bread. I swirl in the rest of the Biscoff into the top so you are left with a lovely layer of biscoff in the middle. <\/p>\n I say this every time a loaf tin<\/a> is involved in recipes, but DO NOT OVER FILL THE TIN. It is likely to happen with some times, annoyingly, as some apparently 2lb loaf tins are so much smaller compared to others and I have no idea why they are not consistent. <\/p>\n When you are filling the tin<\/a> you want to make sure that the first part of the banana bread fills the tin<\/a> about half way, so when you add the Biscoff and the rest of the mixture on top you get to about 2\/3 of the tin full. This means it should be fine to not overflow when you bake – any leftover mix can make muffins! <\/p>\n I bake my banana bread in a fan oven at 160\u00bafan for about 60-70 minutes. It’s best to have an oven thermometer in general when baking as ovens can really vary so much, but if you find your banana bread is browning too much you will want to add some foil on top to prevent it burning. <\/p>\n Once out of the oven you can let the banana bread cool and the absolutely devour it. It’s amazing with extra Biscoff spread on a slice, or a little bit of butter. ENJOY!! Jane x<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/05\/BiscoffBananaBread2-2-533x800.jpg\")
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<\/p>\nThe recipe <\/h3>\n
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<\/p>\nThe biscoff<\/h3>\n
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<\/p>\nThe tin <\/h3>\n
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<\/p>\n<\/p>\nBaking<\/strong><\/h3>\n
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