Biscoff Banana Bread

5 from 1 vote

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert Recipes
Servings 4 servings
Calories 500 kcal



  • 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


  • 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


  • 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.

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