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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
Servings 8 Mini Loaves


  • Mini Loaf Tins


  • 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