Banana bread swirled with rich Biscoff sauce. Make a simple two-ingredient Biscoff sauce using a 250g pack of biscoff biscuits and any milk. Swirl half into the batter, and drizzle the rest over the warm cake to ice.
There’s something irresistible about soft, homemade banana bread, and this version takes it up a notch with rich swirls of Biscoff. Made by hand or with a mixer, this easy loaf is moist, fluffy, and packed with warm caramelised speculoos flavour. A perfect way to use up ripe bananas.
Equipment
- Kitchen scales
- Large mixing bowl and spoon
- Baking tin
- Food processor
Whip up a quick two-ingredient Biscoff icing and swirl half into the batter for a simple marbled effect. Once baked, drizzle the remaining sauce over the banana bread, allowing it to melt slightly. The warmth helps the Biscoff icing soak in slightly, adding extra moisture and flavor!
Choose bananas that are super ripe for the best results. Go for squishy bananas with brown spots, as they’re easier to mash and perfect for baking.
How to store
Keep in an airtight container at room temperature for 3-4 days, or store in the fridge for about a week. For longer storage, the banana bread lasts a few months in the freezer.
Snack prep; Slice and wrap individually in plastic wrap or sandwich bags and store in freezer for easy access—just pop a slice in the microwave or air fryer to warm up.
Biscoff swirl banana bread
Ingredients
Equipment
Method
- Mix together all bread mixture ingredients in a mixing bowl until combined
- Scoop mixture into cake tin
- Mix biscoff biscuits in food processor until crumbly
- Stir milk into biscoff crumbs until combined
- Swirl half biscoff filling through the banana bread mixture
- Bake at 180c/355f for 45-55min until golden brown and cooked through
- Ice with remaining biscoff filling while bread still warm