Take your regular banana bread to a whole new level of deliciousness with my Biscoff Banana cake recipe. A chocolate swirl from cocoa, caramel flavor from Biscoff spread and the sweetness of banana creates an impressive, delicious anytime treat.
Like my other recipes that give a unique twist to banana cakes, such as Banana Lemon Cupcakes and Easy Banana Bread Cookies, this one is incredibly easy to make with just a few ingredients.
Visual instructions
Here are step by step pictures so you can see what the batter and frosting at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Step 1: Add melted butter or oil, sugar, mashed banana and melted Biscoff cookie spread in a large bowl and whisk together. Add the eggs and beat until incorporated.
Step 2: Sift in the flour, baking powder and salt. Use a spatula to gently mix together to form a thick batter
Step 3: Divide the batter evenly into two bowls. In one of the bowls, add 2 tablespoons (15g) of unsweetened cocoa powder and 2 tablespoons of milk. Whisk until well combined.
- The milk helps to balance the additional dry cocoa powder, ensuring the batter remains moist and has the right consistency.
Step 4: Spoon the batters into the prepared loaf tin in alternating scoops. Swirl the batters gently with a skewer to create a marbled effect.
Bake for 45 minutes to 1 hour or until the loaf is golden brown on top and a skewer inserted into the center comes out clean.
- Once the cake is completely cooled, melt ¼ cup (60g) of Lotus Biscoff spread in a microwave-safe bowl in 15-second increments, stirring in between, until smooth and pourable.
- Drizzle the melted Lotus Biscoff spread over the cooled cake, allowing it to set before slicing and serving.
Storing
Room Temperature: In an airtight container for up to 3 days.
Refrigerator for up to 1 week: Tightly wrap the cake with the topping in plastic wrap and then foil or place it in an airtight container. Allow it to come to room temperature before serving.
Freezing: To freeze the cake, ensure that the Biscoff spread topping has set. Wrap the cake in several layers of plastic wrap to protect it from freezer burn. Optionally, wrap it again with aluminum foil or place it in a freezer-safe bag. Frozen cake can be stored for up to 3 months. Thaw overnight in the refrigerator before serving.
Slicing Before Freezing (Optional): If freezing the cake, consider slicing it before freezing for easier portioning. Place parchment paper between slices to prevent sticking.
Tips
Bananas: Use ripe bananas for the best flavor and sweetness.
Oil or melted butter: In this recipe, you have the option to use either melted butter or oil.
- Melted butter adds a rich, buttery flavor to the cake, while oil contributes to a tender texture.
- Both options work well, so you can choose as you prefer.
- If using butter, ensure it is fully melted and cooled slightly before incorporating into the batter for even distribution.
Mixing batter: When folding in the dry ingredients (flour, baking powder, salt), mix only until combined. Overmixing can result in a dense loaf.
Swirling the batter: Use a skewer or a butter knife to gently swirl the batters together in the loaf pan. Don't over-swirl to maintain distinct marbling patterns.
Baking time: Oven temperatures can vary, so use a skewer or toothpick to test for doneness. Insert it into the center of the loaf; if it comes out clean or with a few moist crumbs, the cake is ready.
Cooling: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps in setting the structure of the cake and ensures even cooling.
Recipe
Biscoff Banana Cake
For the cake batter
- ¾ cup (170g) mashed ripe bananas (about 2 small bananas)
- ½ cup (113g) melted butter or oil (see note 1)
- ½ cup (100g) brown sugar (or white granulated sugar)
- ¾ cup (150g) Lotus Biscoff cookie spread, melted
- 2 large eggs
- 1 ½ cups (190g) all-purpose flour (plain flour)
- 3 level teaspoons baking powder
- ½ teaspoon salt
- 2 Tablespoons (15g) unsweetened cocoa powder
- 2 Tablespoons (30ml) milk
For the topping (after baked and cooled)
- ¼ cup (60g) Lotus Biscoff cookie spread, melted
Prepare the baking pan and preheat the oven
- Grease and line a 9 x 5 x 3" (23 x 13 x 8 cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking
- Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).
Make the cake batter
- In a large bowl, mash ¾ cup (170g) bananas. Then add ½ cup (113g) melted butter or oil, ½ cup (100g) brown or white sugar, and ¾ cup (150g) melted Lotus Biscoff spread. Whisk all together until well mixed.
- Add 2 large eggs and beat the mixture again until well combined.
- Sift in 1 ½ cups (190g) flour, 3 level teaspoons baking powder and ½ teaspoon salt. Use a spatula to gently mix together to form a thick batter. (See note 2)
Divide the batter
- Divide the batter evenly into two bowls.
- In one of the bowls, add 2 tablespoons (15g) of unsweetened cocoa powder and 2 tablespoons (30ml) of milk. Whisk until well combined. (See note 3)
Scoop the batters into the baking pan and bake
- Spoon the batters into the prepared loaf pan in alternating scoops.
- Use a skewer or a butter knife to gently swirl the batters together in the loaf pan. Don't over-swirl to maintain distinct marbling patterns.
- Bake for 1 hour or until the loaf is golden brown on top and a skewer inserted into the center comes out clean. (See note 4)
- If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.
- Allow the cake to cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
For the topping
- Once the cake is completely cooled, melt ¼ cup (60g) of Lotus Biscoff spread in a microwave-safe bowl for about 15 -25 seconds just until smooth and melted.
- Leave to cool for 5 minutes, then pour and spread the Biscoff topping over the top of the cake. (See note 5)
- Slice and enjoy once the topping has set.
Storing
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: Tightly wrap the cake with the topping in plastic wrap and then foil or place it in an airtight container for up to 1 week. Allow it to come to room temperature before serving.
- Freezing: To freeze the cake, ensure that the Biscoff spread topping has set. Wrap the cake in several layers of plastic wrap to protect it from freezer burn. Optionally, wrap it again with aluminum foil or place it in a freezer-safe bag. Frozen cake can be stored for up to 3 months. Thaw overnight in the refrigerator before serving.
- Slicing Before Freezing (Optional): If freezing the cake, consider slicing it before freezing for easier portioning. Place parchment paper between slices to prevent sticking.
- Melted butter adds a rich, buttery flavor to the cake, while oil contributes to a tender texture.
- Both options work well, so you can choose as you prefer. If using butter, ensure it is fully melted and cooled slightly before incorporating into the batter for even distribution.
- To make it easier to spread evenly as frosting, let it cool for about 5 minutes after melting.
- During this time, it will thicken slightly, allowing you to achieve your preferred thickness without it just running off the sides of the cake.
- As it cools, the Biscoff topping will set back to its original thick consistency.
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