A fluffy vegan banana bread recipe with added Lotus biscuits and swirled Biscoff spread. Topped with more Biscoff spread and crushed Lotus biscuits.
There is a lot of uncertainty and anxiety in the air at the moment. Some people self isolating, other working from home and all of us social distancing. It’s never been more important to practise self-care, through whatever medium suits you. Mine is washing my hair and putting a bit of fake tan on. For others this could be reading, yoga, meditating, gardening. I also think its important to keep ourselves busy and to have a structure to ours days. One activity I will never tire of is baking, it’s something I’ve always loved and enjoy making things up as I go a long and seeing the result.
This Banana & Biscoff loaf is the perfect balance of moist and fluffy! With added cinnamon and folded through crushed Lotus biscuits it really is a Biscoff lovers dream (yep that’s me). I couldnt resist topping mine with more Biscoff spread and crumbled biscuits to really set this loaf off and give it more wow factor!
I would love to hear if you have made this recipe, please tag me in your creations, and stay safe!
Vegan Banana & Biscoff Loaf
Course: Desserts, Snacks, Vegan12
servings15
minutes40
minutes299
kcalA fluffy vegan banana bread recipe with added Lotus biscuits and swirled Biscoff spread. Topped with more Biscoff spread and crushed Lotus biscuits.
Ingredients
300g ripe bananas
50g butter, melted
100g golden caster sugar
2 tsp ground cinnamon
1 tsp vanilla extract
300g self raising flour
1 tsp bicarbonate soda
1 tbsp white wine vinegar
200ml unsweetened almond milk
6 Lotus biscuits, crumbled
50g biscoff spread
Toppings-
150g Biscoff Spread
4 Crumbled Biscoff biscuits
Directions
- Preheat oven to 180°c and line a loaf pan with greaseproof paper.
- Mash the bananas until puree, then add the melted butter and sugar and beat together.
- Add the milk and vinegar, whisk again to combine.
- Add the flour, cinnamon, vanilla extract and baking soda, and whisk until thoroughly combined. Finally add the crushed biscuits and mix again until evenly distributed.
- Pour the mixture into the loaf pan and level with the back of the spoon. Drizzle the biscoff over the top and use a spoon to swirl through.
- Bake for 45-55 minutes. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Spread over the slightly warmed Biscoff spread and sprinkle the crushed biscuits.
Recipe Video
Notes
- Per serving- Kcal 299 Fat 11.4 Carbs 45.7 Protein 3.5
- You can use butter or coconut oil.