The little loaves are the perfect afternoon tea accompaniment. A centre surprise of biscoff encased in a soft banana sponge, goes perfectly with double cream.
Banana and Biscoff Mini Loaves
The little loaves are the perfect afternoon tea accompaniment. A centre surprise of biscoff encased in a soft banana sponge, goes perfectly with double cream.
Equipment
- Mini Loaf Tins
Ingredients
- 3 Ripe banana's
- 2 Eggs
- 140 g Caster sugar
- 140 g Rapeseed oil
- 1 tsp Vanilla extract
- 1 tsp baking powder
- 140 g Self-raising flour
- 30 ml Milk
- 16 tsp Biscoff spread
Instructions
- Preheat the oven to 200°C.
- In a bowl mash 2 of the banana into a puree, add in the rapeseed oil, eggs, vanilla extract and milk. Whisk until it is all combined together.
- Sieve in the caster sugar, self-raising flour and baking powder. Whisk together until there is no white flour streaks left.
- Heat the biscoff spread in the microwave for 20-30 second.
- Line the mini loaf tins and spoon in 2 tablespoon of the banana batter. Place in 1 tsp of the biscoff spread, then spoon another 2 tbsp of batter on top followed by another teaspoon of biscoff spread.
- With the remain banana, slice in half lengthways and then cut in to quarters. Place a piece in the top of each on the mini banana loaves.
- Bake in the oven for 15 minutes or until golden and a toothpick comes out clean.
- Serve with double cream.