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Close up of Biscoff Banana bread with chocolate chips, which has been sliced to show the inside of the bread.

Biscoff Banana Bread

Liz Mincin
The BEST Biscoff Banana Bread! Moist banana chocolate chip bread with a Biscoff filling and Biscoff swirl. If you're a Biscoff or banana lover, you won't be able to resist this one-bowl bake!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, British
Servings 10 slices
Calories 428 kcal

Equipment

  • 1lb loaf pan
  • large mixing bowl
  • electric hand mixer
  • spatula

Ingredients
 
 

  • 5 tablespoon unsalted butter softened at room temperature
  • ⅔ cup granulated sugar or caster sugar
  • 1 large egg at room temperature
  • 1 egg yolk at room temperature
  • 2 medium sized bananas well ripened or overripe
  • 1⅓ cup all purpose flour or plain flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 6 oz milk chocolate chips or solid chocolate, chopped into chunks
  • 8 oz Biscoff spread 8oz is roughly ¾ cup
  • 1 medium banana optional for decorative topping

Instructions
 

  • Start by preheating your oven to 350℉ (175C/155C Fan) and preparing you pan. I like to grease and flour this, but you can line your pan with parchment paper or use a trusted non-stick cooking spray if preferred.
  • In a large mixing bowl, cream together the butter and sugar for about 2 minutes.
    5 tablespoon unsalted butter, ⅔ cup granulated sugar
  • Then add the egg and yolk, beating to combine.
    1 large egg, 1 egg yolk
  • Next add the bananas, broken into chunks, beating these into the mixture until combined.
    2 medium sized bananas
  • Next sift the flour, baking soda, cinnamon, ginger and nutmeg into the mixing bowl and use a spatula to stir until just combined. Be sure to scrape the bottom of the bowl to make sure there are no unmixed patches of dry ingredients.
    1⅓ cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
  • Add the chocolate chips and stir to distribute.
    6 oz milk chocolate chips
  • Pour about half or two thirds of the batter into the prepared baking pan.
  • Dollop out about half of your Biscoff spread over the batter.
    8 oz Biscoff spread
  • Pour the remaining batter on top of the Biscoff and then finish off with dolloping the remaining Biscoff on the top.
    8 oz Biscoff spread
  • Using a kitchen knife or skewer, swirl the Biscoff into the batter.
  • If decorating with the banana on top, carefully slice this in half lengthwise and place with the cut side facing up on top of the batter.
    1 medium banana
  • Bake in the centre of the preheated oven for about an hour and 15 minutes, until a toothpick inserted in the centre comes out clean of crumbs.
  • Let cool for about 10 minutes in pan and then turn out onto a wire rack to cool completely.

Nutrition

Calories: 428kcalCarbohydrates: 57gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 51mgSodium: 63mgPotassium: 205mgFiber: 1gSugar: 35gVitamin A: 248IUVitamin C: 3mgCalcium: 24mgIron: 1mg
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