Fall in Love with the Perfect Combination of Biscoff and Banana
Is it just me, or is Biscoff taking over the world? Everywhere I look on social media, I see people baking Biscoff this and Biscoff that. People are simply obsessed over this deliciously buttery, crunchy and warmly spiced cookie. In the past, I have seen it usually served on the side of my coffee saucer in a cafe, and you may also have heard it being called Speculass—the Belgium name for this popular spice biscuit. But now it’s reached the supermarket shelves and Lotus have created a spread based on the biscuit… and it’s kind of dangerous. I urge you to take warning when you open that Biscoff spread for the first time. It will be extremely addictive!
When I think of how to show off such a unique flavour, I knew it had to be baked in my favourite Nordic Ware Bavarian Bundt pan. What I love about this special cake pan is that it's detailed beautifully with these ridges that stand out even more once you’ve turned out your cake and can be enjoyed even with the thick lickable frosting like this one in the recipe.
Now, speaking of frosting, when I first tested this recipe out of my family, the first comment came quickly: “If this cake is anywhere near as good as this frosting, it’s going to be amazing”. Let’s just leave that there.
And, if you are like me and take a sneaky scoop of the icing before eating a slice of cake, you won’t be disappointed.
This recipe will satisfy those people who don’t like sweet cakes. Because it’s lightly spiced with cinnamon and ginger and combined with bananas, you get a mellow yet warmly sweet cake offset with the cream cheese frosting, which brings a little sourness and contrast to the sweet Biscoff. It’s well-matched together and not too intense, so perfect for sharing with family and friends.
Biscoff Banana Bundt Recipe
Serves 16
Ingredients:For the cake:
- 300g plain flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 large ripe bananas, mashed
- 3 Tb Biscoff Spread, divided
- 3 eggs
- 1 cup vegetable oil
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 tsp vanilla essence
For the frosting:
- 50g unsalted butter, softened
- 1 Tb Biscoff Spread
- ½ Tb maple syrup
- 1 cup icing sugar
- ½ tsp vanilla essence
- 125g cream cheese, softened
Method:
1. Preheat oven to 150C. Prepare your bundt pan with melted butter and dusted with flour – or use Baker’s Goop to prepare your pan.
2. In a mixing bowl, combine the eggs, oil, sugars and vanilla until light and creamy. In a side bowl, mash your bananas and add 2 Tablespoons of Biscoff spread to combine well, then add to your mixer bowl with the egg and sugar mixture.
3. In a large bowl, add all of the remaining dry ingredients and sift together. Then slowly add to the wet ingredients in the mixer until just combined.
4. Pour the batter into your prepared bake tin, and with the remaining Biscoff Spread, place dollops through the batter and use a knife to swirl through gently.
5. Bake for 50-60mins until a skewer inserted comes out clean and the top bounces back when gently touched.
6. Allow the cake to cool fully before preparing the frosting.
7. Using a whisk, combine and whisk butter and Biscoff until soft and creamy. Add the icing sugar, maple syrup and vanilla until combined. Then slowly add the cream cheese until it becomes light and fluffy.
8. Top your cooled cake generously with the frosting and decorate with a drizzle of melted white chocolate and melted Biscoff Spread. Add crumbled Biscoff Cookies on top to finish.
Next Read: Persian Love Bundt Cake Recipe
