Banana Biscoff Cake Recipe
This delightful banana Biscoff cake combines tender banana bread with the irresistible warmth and caramelised notes of Biscoff spread.
Servings: 8 slices
Equipment
- Piping bag or palette knife
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
Calories: 837kcal | Carbohydrates: 100g | Protein: 7g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 279mg | Potassium: 333mg | Fiber: 3g | Sugar: 64g | Vitamin A: 1078IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
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