Biscoff Banana bread


Lotus spread (biscoff) is a new obsession of mine. The Lotus biscuits have been a favourite of mine for many years, don’t put a packet in front of me I will eat the lot! After much searching I finally got my hands on the spread in Sainsbury. It was on special offer so I ended up buying eight jars. Yes, I am quite mental! (I used my nectar points to pay for it!)

Turns out it was a good thing I stocked up. This stuff is d-e-l-i-s-h. It’s wonderful spread on toast, rolls, pancakes, but to honest I love eating it straight from the jar with a spoon. Just leave me alone with my Lotus spread.

I pinned this banana bread from the lovely Heather over at SugarDishme months ago. Now I can finally make it! This is my version of the recipe.

The end result is a really lovely banana loaf. The biscoff flavour didn’t come through as much as I’d like but you definitely get a hint of it coming through. I think next time I would add a tsp of cinnamon as well, if you give it a try let me know what you think!

Biscoff Banana bread

50g butter
70g lotus spread
150g caster sugar
50g light muscavado sugar
3 bananas, mashed
1tsp vanilla extract
250g plain flour
1/2 tsp baking powder
1/2 bicarbonate of soda

Preheat oven to 180C. Grease and line a 2lb loaf tin (or two small tins)

Beat together the butter and lotus spread. Add the sugars and beat until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and mashed banana. Sift in the flour, baking powder and bicarbonate of soda and stir gently to make a smooth batter. Bake for 60-75 mins or until well risen and a skewer inserted in the middle comes out clean. Cool on a wire rack.



8 thoughts on “Biscoff Banana bread

  1. Weird that you posted this today, as I bought a jar of Lotus spread at Safeway yesterday and have some manky bananas that need using! I don’t have any tins currently though, they are trapped in the container.


  2. I am obsessed with Biscoff myself!! I made Biscoff crunch and swirl ice cream this summer– with the spread AND the cookies!!!– it was the best ice cream I’ve ever had! This sound so delish– I still have some spread and will try this for sure. Great! ๐Ÿ™‚


  3. Hi Nickki – how many eggs did you use in this recipe please? Did you use two like the original recipe calls for? May I ask why you chose to use more caster than brown sugar? Just curious – certainly not a criticism though hun. Thank you for your yummy recipe ๐Ÿ™‚ Lots of love xx


    1. Hi Francesca! Yes I used two eggs. I think I used caster because I had no brown sugar in, either would work perfectly ๐Ÿ™‚ Hope this helps, let me know if you have any more questions xxx


      1. Thank you sweetie. I used a bit of whole wheat flour, added some cinnamon like you recommended, and an extra bit of lotus spread to boost the flavour. I used 150g of golden caster sugar and the same light brown sugar like you suggested. I used vanilla bean paste, perhaps a bit too much but I was rushing, oops! Cooling in the tin now and almost ready to be turned out. Smells delicious. Looks pretty great too and very evenly baked. Thank you. Hope you’re ok x x x


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