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.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Cakes
Cuisine American, British
- 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
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.
Keyword banana, banana bread, biscoff, biscoff spread