Biscoff Banana Bread
Ingredients
Wet:
- 3 overripe bananas, mashed
- 120ml plant milk
- 75g plain plant-based yogurt
- 30ml vegetable oil
- 4 heaped tbsp spread (+ 2 optional extra tbsp for swirling)
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Dry:
- 200g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 heaped tsp ground flax seeds
- 2 lotus biscoff biscuits, roughly broken into 1cm pieces, optional
Instructions
- Whisk all of the wet ingredients plus the ground flaxseeds together until smooth.
- Add the dry ingredients directly on top of the wet ingredients and gently fold the mixture until just combined.
- Pour the batter into a lined loaf tin. If using, soften (not fully melt) the extra biscoff spread in the microwave for a few seconds, spoon onto the batter and swirl through with a knife or skewer.
- Bake in preheated oven at 175°C for about 45-55 minutes or until a knife entered into the middle comes out clean.
- When cooled, slice and drizzle with more biscoff spread.
I followed it exactly as written and it turned out perfectly.