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Banana bread swirled with rich Biscoff sauce. An indulgent breakfast or standout dessert. Make a simple two-ingredient Biscoff sauce using a 250g pack of biscoff biscuits and milk. Swirl half into the batter, and drizzle the rest over the warm cake to ice.

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Simply

Mix banana bread ingredients together
Scoop mixture into baking tray
Mix together biscoff filling, drizzle half
Bake
Ice
Enjoy!

You’ll need

Bread mixture

300g self raising flour
100g brown sugar
2 eggs
90g melted butter
3 ripe bananas, mashed

Biscoff filling/icing

250g biscoff biscuits
130ml milk

Equipment

Kitchen scales
Large mixing bowl and spoon
Baking tin
Food processor

Whip up a quick two-ingredient Biscoff sauce and swirl half into the batter for a simple marbled effect. Once baked, drizzle the remaining sauce over the cake, allowing it to melt slightly. The warmth helps the Biscoff sauce 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.

It’s super simple:

Mix cake batter ingredients together in a large mixing bowl until smooth (banana lumps are okay!)
Scoop mixture into cake tin
Mix biscoff in food processor until fine crumbs
Combine milk with biscoff until sauce comes together

Dollop biscoff filling onto the banana bread mixture and use a butter knife or chopstick to swirl the mixtures together through
Bake at 180c/355f for 45-55min until golden brown and cooked through