Biscoff Stuffed Banana Bread.
A family favourite in my household, and for good reason too (anything with biscoff is automatically popular). But Biscoff doesn’t automatically deem it ‘unhealthy’. Made with minimally processed ingredients makes it anything but ‘unhealthy’. And the oozing centre of biscoff spread and baked biscuit crumble is perfect for that all-important daily self-love, and is only intensified by the natural sweetness and fudginess of the banana-based bread.
Serves: 8
Vegan, Gluten-free Option, Soy Free, Oil Free, Nut Free
Total Cooking Time: 40 minutes
Ingredients
3 ripe bananas, mashed
60ml unsweetened almond milk (or oat)
2 tbsp (30g) maple syrup
1 tsp baking powder
1 tsp bicarbonate of soba
1 tsp ground cinnamon
1 tsp vanilla extract
140g wholemeal spelt flour (or buckwheat, plain flour, gluten-free as needed)
20g chia seeds
1 heaped tbsp biscoff spread
2-4 biscoff cookies
Instructions
Pre-heat the oven to 180ºC fan and prepare a loaf tin with parchment paper.
Mash the bananas up on a plate until a smooth puree (try to minimise any large lumps) and then pour into a large bowl along with all the ingredients except for the biscoff cookies and spread! Mix throughly until smooth.
Pour half the mixture into a loaf tin. Then melt down the biscoff spread in the microwave for 20 seconds, or until runny. Pour the melted biscoff spread evenly onto the first layer of the banana bread dough, using a spoon to spread it lightly to cover the surface (try to leave a little frame around the edge of the banana bread mixture; do not spread the biscoff right up to the corners and sides).
Pour the rest of the banana bread mixture into the loaf tin, covering the biscoff spread. Then break up 2 biscoff cookies and sprinkle over the top of the bread.
Bake in the oven for approx 30 mins — to check its cooked, just poke a knife into the centre of the bread to see if any mixture gets stuck on the knife; if it does, carry on cooking, if the knife comes out clean, it is fully cooked!
Let the loaf completely cool down before decorating with another optional (but highly recommended) drizzle of melted biscoff spread & the remaining crumbled biscoff biscuits.
Store any left overs in an airtight container in the fridge for up to a week (if they last that long).