Oh good Lord. I’ve discovered Biscoff Spread. And this Chocolate Chip Biscoff Banana Bread is the first thing I made with it!
For some strange reason I thought it was peanut butter or at least had nuts in? I really needed to get educated so once I saw we could actually get it here I had to pick some up and read the ingredients.
And guess what? No nuts.
I amaze myself at how dumb I can be sometimes.
So now, no jar of biscoff is safe from me. I eat it off of the spoon and I’ve now got my Mum started on it too. I feel the need to apologise to my hips.
So since I had some over ripe bananas in the house, I decided I had to make some banana bread. I added in some dark chocolate chips to cut through the sweetness of the bananas and it turned out great. With more biscoff spread slathered on top and some sliced bananas, I was in heaven!
Anyway, since this has bananas in, it means it’s healthy right? Well that’s what I’m telling myself anyway.
Chocolate Chip Biscoff Banana Bread
Ingredients
- 1 3/4 cups plain flour
- 3/4 tsp bicarbonate of soda
- 1 1/4 tsp cream of tartar
- 1 1/4 cups dark chocolate chips
- 1/3 cup butter
- 1/3 cup light brown sugar
- 1/3 cup caster sugar
- 1/3 cup Biscoff spread (to be honest since I love this so much, I'd probably up this to 2/3 cup if I made this again)
- 2 eggs
- 1 cup mashed over ripe bananas, (this was 4 small/med bananas for me)
Instructions
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Preheat oven to 180 degrees C/350F and grease and line a 2lb loaf tin.
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Place the flour, bicarb, cream of tartar and dark chocolate chips into a medium sized bowl and mix until combined.
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Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
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Add in the biscoff spread and eggs.
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Mix until well combined and smooth, about 1 minute on med-high speed.
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Add in the mashed banana and mix until incorporated.
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Add in the flour and chocolate chip mix and mix on a low speed until well combined. Don't over mix the batter.
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Tip the batter into your loaf tin and level off with a spatula or wooden spoon. Place in the oven for 50-60 minutes. For the last 10-15 minutes place some tin foil over the banana bread to stop the top browning too much. Banana bread is done when risen, golden on top and an inserted skewer into the centre comes out clean.
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Leave to cool in the loaf tin for at least 2 hours, before transferring to a wire rack to cool completely. This bread takes quite a while to cool completely!
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Will keep in an airtight container, at room temperature for up to 4 days.
Recipe Notes
Recipe adapted from Oh Sweet Basil - http://www.ohsweetbasil.com/2013/04/oreo-biscoff-banana-bread.html
Enjoy 🙂
I link up at these great Link Parties!
Anne @The Cooking Campaign says
24.4.13 at 5:37 pmSeriously, I really need to get on the biscoff bandwagon. I think that's going to be my goal for next week, find biscoff!
Wendy says
25.4.13 at 2:58 pmBiscoff is an addiction and I am an addict! Its great by the spoonful and its great in baking. This looks absolutely wonderful! The flavor combination is perfect. 🙂
amy @ fearless homemaker says
25.4.13 at 9:48 pmIsn't biscoff absolutely heavenly?! And your bread looks SO good. I've got the afternoon hungries, so I'd love a slice or two of this right now – YUM!
Emily Thompson says
26.4.13 at 12:29 pmmmmm I've never had biscoff spread… another thing I must try sometime! Thanks for taking the time to link up to Tasteful Tuesdays @Nap-TimeCreations.com. I do feature round ups on Saturdays and Tuesdays now, so make sure you are following the blog in some way so you know if YOU are featured…GFC, facebook or bloglovin are my recommendations :o)
Diane Balch says
27.4.13 at 3:47 pmMy kids love banana bread with chips… your recipe looks delicious. Thanks for sharing it on foodie friday.
cooking with curls says
27.4.13 at 10:20 pmI just tried biscoff spread last week! I had no idea what everyone was talking about…OMG…so yummy 🙂 You're bread looks amazing!
Miz Helen says
27.4.13 at 11:23 pmBeautiful Banana Bread. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
fromcalculustocupcakes says
28.4.13 at 5:31 pmThis looks yummy! Thanks for sharing on Foodie Friends Friday.
Ruthie Knudsen says
28.4.13 at 9:22 pmI love banana bread.. how delicious! Thank you for sharing at Super Saturday Show & Tell! I love to see everyones creative recipes and projects! Come back again next week to party again http://www.whatscookingwithruthie.com Have a fabulous week 🙂 xoxo~ Ruthie
Marie bloominghomestead says
29.4.13 at 3:46 amMaybe you should come be my personal chef. 🙂 Love your recipes you share.
Winnie says
29.4.13 at 1:49 pmIt looks and sounds wonderful!
I'd love to try this recipe
Pinned
AmieAnn says
29.4.13 at 1:54 pmI just love biscoff spread.. I can't wait to try this! Hope you will stop by and share with my Pink Hippo party @ http://pinkapotamus.blogspot.com/2013/04/pink-hippo-party-124.html
xoxo
Amie @ Pinkapotamus
Diana - FreeStyleMama says
29.4.13 at 11:34 pmOMG…I want a piece with the spread & bananas! YUM YUM!
Kathy Moody says
3.5.13 at 3:56 amWow, this looks so delicious! Can't wait to try this one. Just pinned another one of your awesome recipes! Thank you so much for sharing with us at A Bouquet of Talent!!
XO
Kathy
ohsweetbasil says
23.8.13 at 6:28 pmIsn’t it glorious?! I’m so glad you liked it and thank you for the link