Biscoff swirl banana bread
Banana cake swirled with rich Biscoff sauce. An indulgent breakfast or standout dessert
Equipment
- Kitchen scales
- Mixing bowl
- Wooden spoon
Ingredients
Cake batter
- 300 g self raising flour
- 100 g brown sugar
- 2 eggs
- 70 g melted butter
- 3 ripe bananas mashed
Biscoff sauce
- 250 g biscoff biscuits
- 130 ml milk
Instructions
- Mix cake batter ingredients together in a large mixing bowl until smooth (banana lumps are okay!)
- Scoop mixture into cake tin
- Mix biscoff biscuits in food processor until small crumbs
- Stir milk into biscoff crumbs until combined
- 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