Biscoff Banana Bread
Tender and moist Biscoff banana bread with swirls of Biscoff.
Ingredients
- 3 cups (345) Kamut flour
- 3/4 cup (60 g) old fashioned rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (120 g) Biscoff spread
- 3 eggs room temperature
- 2 cups (400 g) mashed overly ripe bananas
- 1 teaspoons (4.2 g) pure vanilla extract
- 1 cup (240 g) buttermilk room temperature
- 1 cup (240 g) Biscoff spread to drizzle in the batter
Instructions
- Preheat your oven to 325 degrees F. Spray two 8-inch by 4-inch bread pans with non-stick spray, line with parchment, and spray again. Set aside.
- In a medium sized bowl combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until pale in color and fluffy in texture, about 3 minutes. Add the Biscoff spread and mix an addition 1 minute on medium-high.
- Lower the speed to medium-low and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Turn the mixer to medium-high and beat the mixture for an additional 2 minutes, until lighter in color. Add the vanilla and mashed bananas and stir to combine.
- With the mixer on low, add the dry ingredients alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just incorporated.
- Pour 17 ounces of batter in each pan. Drizzle 1/4 cup to 1/2 cup Biscoff spread over the batter. (I heated my Biscoff spread for about 30 seconds in the microwave). Top each pan with remaining batter (about 16-17 more ounces in each pan). Spread the batter with the back of a spoon to make it level.
- Bake both pans together in the oven for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
- Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.