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
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.