This delightful banana Biscoff cake combines tender banana bread with the irresistible warmth and caramelised notes of Biscoff spread.
The beautifully golden Biscoff sponge is given a stunning marble effect and rich flavour with the addition of cocoa, and it's decorated with luscious Biscoff buttercream, drizzles of Biscoff spread, Biscoff cookies, and banana chips.
Honestly, this banana and Biscoff cake is a work of art that will captivate your taste buds and impress your guests.
And the best news? It's incredibly easy to make. You'll only need common equipment and ingredients and I've written the recipe below with clear step-by-step instructions, and a photo for every step, making it accessible to bakers of all skill levels.
Let me give you a quick overview of what making this biscoff and banana cake involves.
How to make banana Biscoff cake
First, you'll make the batter by combining sugar, butter, Biscoff spread, eggs, and self-raising flour - no need to hunt for any unusual ingredients!
To add a touch of elegance to this banana Biscoff cake, you'll then split the batter in half, flavouring one portion with cocoa, before piling both batters in a lined loaf tin and swirling together with a skewer or cocktail stick to create a mesmerising marble effect that will leave your guests in awe. Each slice is a work of edible art, perfect for serving at any special occasion.
Next, you'll make a Biscoff buttercream, which is a one-step process! You'll simple weigh the butter, icing sugar, salt, Biscoff spread and milk into a large bowl and whisk until pale and creamy.
Then all that's left to do is pipe or spread the buttercream on top of your Biscoff banana cake and top with a drizzle of lightly warmed Biscoff spread, a crumble of Biscoff cookies, and some banana chips, if you like.
See? It's genuinely easy! So whether you're planning a delightful afternoon tea, a family gathering, or a bakesale, my Banana Biscoff cake - with its rich flavours and eye-catching presentation - is the ideal treat to impress and delight.
Ready to recreate this gorgeous cake in your own kitchen?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the banana biscoff sponge
- 115 g baking margarine melted
- 3 small ripe bananas peeled and torn into chunks
- 170 g soft brown sugar
- 2 medium free range eggs
- 150 g Lotus biscoff spread spread
- 200 g self-raising white flour (self rising flour)
- 1 tsp baking powder
- 3 tbsp cocoa powder (dutch processed)
For the Biscoff frosting
- 150 g unsalted butter
- 150 g icing sugar (powdered sugar)
- 150 g Lotus biscoff spread smooth
- 2 tbsp milk to loosen
To decorate
- 50 g Lotus biscoff caramelised biscuits
- 50 g banana chips
Step-by-Step Instructions
Make the banana biscoff sponge
Preheat the oven to 180C/350F (160C/320F fan).
Put the margarine, sugar, biscoff spread and bananas in a large bowl.
Whisk together.
Add the eggs.
Beat again until thoroughly mixed.
Add the flour and baking powder and fold in.
Divide the batter equally between two bowls, then add the cocoa to one batch.
Whisk through.
Grease the loaf tin and line with baking paper.
Spoon in the mixtures in alternating dollops.
Do this in layers.
Swirl gently with a skewer.
Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready.
Place on a rack to cool completely.
Make the Biscoff frosting
Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl.
Whisk until pale and creamy.
Decorate your banana Biscoff cake
Use a piping bag with star nozzle to pipe the buttercream over the top of the cake in big swirls.
Or spread evenly to the edges with a palette knife or silicone spatula.
Lightly warm the Biscoff smooth spread for about 5-10 seconds in the microwave, just enough to make it runny, then drizzle over the top of the cake.
Break some of the Biscoff caramelised biscuits into halves and crush others.
Sprinkle the Biscoff crumbs over the frosting, then push in the larger biscuit pieces and banana chips.
Allow to set somewhere cool for 15 minutes.
Cut into slices to serve.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this banana Biscoff cake recipe
Banana Biscoff Cake Recipe
Ingredients
For the banana biscoff sponge
- 115 g baking margarine melted
- 3 small ripe bananas peeled and torn into chunks
- 170 g soft brown sugar
- 2 medium free range eggs
- 150 g Lotus biscoff spread spread
- 200 g self-raising white flour (self rising flour)
- 1 tsp baking powder
- 3 tbsp cocoa powder (dutch processed)
For the Biscoff frosting
- 150 g unsalted butter
- 150 g icing sugar (powdered sugar)
- 150 g Lotus biscoff spread smooth
- 2 tbsp milk to loosen
To decorate
- 50 g Lotus biscoff caramelised biscuits
- 50 g banana chips
Instructions
Make the banana biscoff sponge
- Preheat the oven to 180C/350F (160C/320F fan).
- Put the margarine, sugar, banana and Lotus Biscoff spread in a large bowl and whisk together.
- Add the eggs and beat again.
- Fold in the flour and baking powder.
- Divide the batter equally between two bowls, then add the cocoa to one batch and whisk through.
- Grease the loaf tin and line with baking paper.
- Spoon in the mixtures in alternating dollops.
- Swirl gently with a skewer.
- Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready.
- Place on a rack to cool completely.
Make the biscoff frosting
- Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl and whisk until pale and creamy.
Decorate your banana Biscoff cake
- Use a piping bag with star nozzle to pipe the buttercream over the top of the cake in big swirls. Or spread evenly to the edges with a palette knife or silicone spatula.
- Lightly warm the Biscoff smooth spread for about 5-10 seconds in the microwave, just enough to make it runny, then drizzle over the top of the cake.
- Break some of the Biscoff caramelised biscuits into halves and crush others.
- Sprinkle the Biscoff crumbs over the frosting, then push in the larger biscuit pieces and banana chips.
- Allow to set somewhere cool for 15 minutes.
- Cut into slices to serve.
Nutrition
More banana bread recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Zoe says
Hi !
I made the recipe and it’s super delish ! I just had a quick question, for the calories that are mentioned, is that for the whole cake or per 100g of cake ?
Thank you !
Emily Leary says
Hi. The calories are for 1/8 of the whole cake.