Preheat the oven to 200Â°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.