Biscoff Banana Bread

Vegan Cake Vegan desert

Author: Amy


Many of us have been baking banana bread since the pandemic with all that extra spare time to hand, but my sweet tooth was craving an extra addition to the classic banana bread - and so the biscoff banana bread idea was born! It certainly makes a change to incorporate the biscoff within my baking rather than eating the biscoff spread straight out of the jar with a spoon, which I have been known to do…

When I created this recipe, I very much made it up as I went along. However if you don’t have all the ingredients mentioned there are loads of substitutions you can make so you’re not left out.

This bake can serve anywhere between 8 to 12 slices. Each slice is quite filling due to the satiety of the added protein powder, but it goes down an absolute treat especially when you have family and friends to share it with!

biscoff banana bread recipe

Ingredients for the cake:

  • 150g self-raising flour
  • 40g change protein salted caramel powder (can use a different protein powder or alternatively omit this and substitute for 40g flour)
  • 80g caster sugar (or can substitute for zero calorie sweetener, the natvia one found in supermarkets such as waitrose is very granulated and tastes the same)
  • 1 tsp baking powder
  • 1 banana
  • 150ml almond milk
  • 75g soy yoghurt (unsweetened is preferable since there’s already a lot of flavour coming from the other ingredients)
  • 20g biscoff spread, melted
  • 5 biscoff biscuits, crumbled

 Ingredients for the toppings:

  • 1 banana, sliced in half
  • 2 biscoff biscuits, crumbled
  • 20g biscoff spread, melted
  • A few walnut pieces (optional)


  1. Mix the dry ingredients (self-raising flour, protein powder, sugar/sweetener, baking powder) together so they are evenly distributed in a mixing bowl.
  2. Mash a banana and add this to the mixture, followed by gradually adding the almond milk and yoghurt to get a cake-like consistency.
  3. Crumble up the 5 biscoff biscuits and mix it into the batter (I find bigger pieces work best, to add in different textures to the cake).
  4. Time to assemble the layers! Spoon half of the cake mixture into a greased, lined dish, drizzle the melted biscoff spread over the mixture, then spoon the remaining cake mixture on top.
  5. Top the cake with a sliced banana and place in the oven at 180°C for 20-30 minutes
  6. Once baked and cooled, complete the toppings with more crumbled biscoff biscuits, walnuts and some melted biscoff spread drizzled on top.
  7. Serve with a warm cup of tea and enjoy!

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