Vegan Biscoff Banana Bread

There’s something deeply comforting about banana bread. It’s the kind of bake that feels like home – simple, unfussy, and perfect for using up those overripe bananas sitting in the fruit bowl. This version takes everything we love about a classic banana loaf and gives it a little extra indulgence with swirls of warm Biscoff and pockets of dark chocolate throughout.

Soft, gently spiced, and wonderfully moist, this is the sort of cake that fills the kitchen with the most inviting aroma as it bakes. It’s ideal for slow mornings, cosy afternoons, or slicing up to share with friends over a cup of tea. Easy, familiar, and just that little bit special.

Ingredients

• 115 g vegan butter or Stork
• 175 g caster sugar
• 300 g mashed very ripe bananas (about 3 medium)
• 1 tsp vanilla extract
• 60 ml (¼ cup) non-dairy milk (oat works beautifully)
• 240 g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• 90 g Biscoff spread, gently warmed
• 50 g Oat Mi!k chocolate buttons

Method

1. Preheat your oven to 180°C / 350°F / Gas Mark 4. Grease an 11.5 × 21.5 cm (4.5 × 8.5 in) loaf tin and line it with baking parchment, leaving a little overhang at the sides so you can lift the loaf out easily later.
2. In a large bowl, cream together the vegan butter and sugar until smooth, light and fluffy. This is the base of your loaf, so take a moment to get it nice and creamy.
3. Add the mashed bananas, vanilla extract and non-dairy milk, and whisk until everything is well combined. It might look a little split at this stage, but don’t worry—it will come together once the dry ingredients are added.
4. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
5. Tip the dry ingredients into the wet and gently mix until just combined. Try not to overwork the batter – banana bread loves a light touch. Fold through the Oat M!lk chocolate buttons, letting them nestle into the mixture.
6. Pour half of the batter into your prepared tin and smooth it out gently. Spoon over half of the warm Biscoff spread, then use a knife to lightly swirl it through the batter- just enough to create ribbons without fully mixing it in.
7. Add the remaining batter, spreading it carefully over the top. Dot over the rest of the Biscoff and gently swirl again for that lovely marbled finish.
8. Bake for 60 minutes, until a skewer inserted into the centre comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, loosely cover it with a piece of foil and continue baking.
9. Leave the loaf to cool in the tin for about 30 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely – if you can wait that long.

Soft, chocolate-studded and gently spiced, with sweet swirls of Biscoff running through every slice, this banana bread is one of those bakes that never lasts long. Perfect warm, even better the next day, and always best enjoyed with a good cup of tea.