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biscoff banana bread

Vegan Biscoff Banana Bread

Aimee Field
Packed full of gooey banana, sweet Biscoff and crunchy pecans. This Vegan Biscoff Banana Bread is a delicious treat for morning and noon!
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Cakes
Cuisine British
Servings 10 Slices


  • 3 ripe bananas
  • 125 g soft light brown sugar
  • 100 g vegan butter
  • 75 g Lotus Biscoff Spread
  • 125 ml plant milk
  • 2 tsp bicarbonate of soda
  • 2 tbsp white wine vinegar or apple cider vinegar
  • 275 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 50 g pecans
  • 100 g vegan dark chocolate


  • Firstly, preheat the oven to 170C/150C Fan/Gas Mark 3, and grease and line the base and sides of a 2lb loaf tin with baking paper.
  • Slice two of the bananas into small discs and place in a saucepan with the brown sugar and 25g of the butter. Place over a medium-high heat for 4-5 minutes until the bananas are softened and the mixture is bubbling. Take off the heat, and mash the remaining lumps of banana with a fork. Then add in the remaining 75g of butter and the Biscoff spread, stirring until melted.
  • In a jug, mix the milk, bicarb and white wine vinegar until combined. Then pour into the mashed banana mixture. Then in a large bowl, mix together the flour, baking powder and salt. Then pour the wet mixture into the dry and mix until just combined. Finally, roughly chop the pecans and dark chocolate and add to the batter, Then pour into the prepared tin.
  • Slice the remaining banana lengthways, and place on top of the batter pressing down slightly. Then bake for 50 minutes, until a skewer inserted comes out almost clean. Allow to cool for 10 minutes in the tin, then transfer the cake to a cooling rack and leave to cool completely before cutting.


Lasts for 4-5 days in an air-tight container. 
Keyword banana, biscoff, dark chocolate, pecan, vegan