Step-by-Step Instructions
1. Prep the Oven and Tin
Preheat your oven to 200°C (180°C fan / Gas Mark 6). Lightly grease a 450g (1lb) loaf tin with reduced-fat spread and line the base and sides with non-stick baking paper.
2. Mix the Base Ingredients
In a large mixing bowl, combine the mashed bananas, sugar, sweetener, and reduced-fat spread. Using an electric whisk, beat the mixture until it is light and fluffy.
3. Combine Wet and Dry Ingredients
Add the eggs, flour, and yogurt to the bowl. Whisk again until the batter is smooth, creamy, and fully combined.
4. The Biscoff Swirl
In a small microwave-safe bowl, heat the smooth Biscoff spread until just melted. Pour this into your banana bread mixture and whisk until well incorporated.
5. Assemble and Top
Pour the batter into your prepared tin, leaving about 1cm (½ inch) of space at the top to allow for rising. Level the surface with a spatula and sprinkle a generous handful of chocolate chips over the top.
6. Bake to Perfection
Bake for 40–45 minutes until the loaf is risen and golden brown.
Pro Tip: To check for doneness, insert a skewer into the center; it should come out clean.
7. Cool and Drizzle
Let the loaf cool in the tin until it’s safe to touch, then transfer it to a wire rack. For the finishing touch, melt an extra teaspoon of Biscoff spread and drizzle it over the top before slicing.
Storage Tips
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Room Temp: Store in an airtight container for up to 3 days.
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Freezing: This bread freezes beautifully! Slice it first, wrap it tightly, and freeze for up to 2 months.