Ingredients:

  • 3 Large Bananas (approx. 375g), mashed
  • 0.5 cup (115g) Unsalted Butter, melted and cooled
  • 0.5 cup (100g) Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1.5 cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 0.5 tsp Sea Salt
  • 1 tsp Ground Cinnamon
  • 0.5 cup (125g) Biscoff Spread, warmed
  • 5 Biscoff Biscuits, roughly crushed

Instructions:

  1. Preheat and Prep: Set your oven to 375°F (190°C). Grease your 9x5 inch loaf tin and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. The Mash: In your large bowl, mash the 3 large bananas using a fork. Aim for a textured, chunky consistency rather than a smooth puree to ensure little fruit pockets remain in the crumb.
  3. Wet Base Mix: Whisk the 115g melted butter and 100g light brown sugar into the bananas until well combined. Add the egg and vanilla extract, whisking until the emulsion is smooth and slightly pale.
  4. Sift and Fold: Sift the 190g all purpose flour, 1 tsp baking soda, 0.5 tsp sea salt, and 1 tsp ground cinnamon directly into the bowl. Use a silicone spatula to fold the dry ingredients in until just combined; stop as soon as the last streak of flour disappears.
  5. Prep the Swirl: Warm the 125g Biscoff spread in the microwave for 15-20 seconds until it reaches a pourable, velvety consistency.
  6. The Marble Effect: Gently fold 3/4 of the warmed Biscoff spread into the batter. Do not over mix here; you want visible ribbons of cookie butter, not a completely brown batter.
  7. Fill the Tin: Transfer the batter into the prepared loaf tin, smoothing the top slightly. Drizzle the remaining Biscoff spread over the top in a zigzag pattern.
  8. The Topping: Sprinkle the 5 crushed Biscoff biscuits over the top, pressing them very lightly into the spread so they stick.
  9. Initial Blast: Bake at 375°F (190°C) for the first 10 minutes until the edges are just starting to set and rise.
  10. Final Bake: Reduce the heat to 350°F (180°C) and bake for an additional 45 minutes until a skewer inserted into the center comes out clean and the top is golden and crackling. > Chef's Tip: If the top looks like it's browning too fast during the final 20 minutes, loosely tent the loaf with a piece of aluminum foil. This allows the center to finish cooking without scorching the delicate Biscoff biscuits on top.