Lotus Biscoff – have you jumped on the craze yet? I am a HUGE fan and have a never-ending list of bakes I want to try adding this heavenly spread to. That sweet and spicy, caramelised flavour is the amazing addition to your banana bread recipe you never knew you needed. The only slight issue, they still haven’t come out with a gluten-free version! Thankfully there is a way around this. With a little patience and a food processor, you can whip up your own batch of Gluten-free Biscoff Spread. It tastes just like the real thing, stores really well, and becomes especially worth it when you take your first bite of this incredible Biscoff banana bread.
This is hands down the best banana bread I’ve ever had, gluten-free or not. Combining Biscoff, chocolate and banana really hits the jackpot. It’s super moist, loaded with chocolate chunks and drizzled with lashings of biscoff spread. So even if you’re making this for a non GF audience, have no fear. They will definitely never know! But be warned, once you’ve tried the Biscoff twist, there’s no going back to bog-standard banana bread.
How to make the Gluten-Free Biscoff Spread
The full recipe can be found here. The first step is baking a batch of GF Biscoff biscuits, which are then blended into a spread. Ideally, prepare this the day before you want to bake banana bread. It can be kept in the fridge until you’re ready to go. Of course, if you don’t actually require your Biscoff banana bread to be gluten-free, go ahead and use the standard store-bought spread. I also kept the recipe low in lactose by using lactose-free varieties of the greek yoghurt and soft cheese, but again feel free to swap these out for the standard versions.
Is Biscoff Banana Bread Low FODMAP?
Based on cutting this loaf into 12 slices, a single slice serving is low FODMAP, based on information from the Monash University app.
If you’ve been refining your banana bread craft during lockdown 2020, you’ll know the importance of using VERY ripe bananas. If they’re spotty and blackened, perfect! The final product will be sweeter and full of flavour. To speed up ripening, bananas can be placed in a sealed paper bag and left in a warm place.
The banana bread is amazing served warm. Pop your slice in the microwave for 10-15 seconds before eating. The chocolate chunks and biscoff topping will start to melt a little making everything extra gooey and delicious.
So, it’s time to go forth and try this wonderful creation for yourself. I really hope you’ll love it! Don’t forget to grab some snaps of your masterpiece and tag us on Instagram @BlueSkyEating. Enjoy! 🙂
Biscoff & Choc Chip Banana Bread (Gluten Free, Low Lactose, Low FODMAP)
- 160 g homemade gluten-free biscoff spread (Plus extra for spreading on top. Full recipe is linked above.)
- 3 very ripe bananas (approx 300g peeled weight)
- 245 g gluten-free plain flour (I use Doves Farm)
- 1 tsp baking soda
- 1/4 tsp salt
- 110 g unsalted butter
- 220 g caster sugar
- 2 large eggs
- 140 g lactose-free greek yoghurt mixed with 1/4 tsp baking soda (I used Tesco own brand)
- 80 g lactose-free cream cheese (I used Arla Lactofree)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 100 g milk or dark chocolate chunks/chips
- Preheat the oven to 175°C or 155°C Fan
- Grease and line a large loaf tin (the one I used measured 25 x 11.5 x 7.5cm)
- Sift gluten-free flour, baking soda and salt into a medium bowl and whisk together
- In the bowl of an electric mixer, beat the butter and 170g of the caster sugar on a medium speed for 5 minutes until pale and fluffy, scraping down the sides when necessary
- Whilst the butter and sugar mixes, mash the bananas thoroughly in a small bowl
- Crack the eggs into the butter and sugar mixture one by one, mixing the first through fully before adding the second
- Add the mashed bananas and mix
- Add half of the flour mixture and mix on a low speed until just incorporated, followed by half of the greek yoghurt/baking soda mixture. Repeat with the second half of the flour mixture, then the greek yoghurt mixture.
- Add the chocolate chips and mix through on a low speed or by hand
- Pour half of the mixture into the lined loaf tin
- In another small bowl, whisk together the cream cheese, biscoff spread, cinnamon, the remaining 50g of caster sugar and vanilla extract.
- Spoon half of the Biscoff mixture in a line down the middle of the tin, on top of the batter. Use a skewer or knife to lightly marble it through the batter, making figure of 8 motions. This shouldn't be too thorough – you don't want to mix them together completely, just spread the Biscoff out a little.
- Pour the other half of the batter on top, followed by the other half of the Biscoff, repeating the same marbling technique.
- Bake for approx 1 hour 15 – 1 hour 30 minutes or until a skewer comes out with just a few moist crumbs. If the top becomes too browned (keep an eye on it after the 45 minute mark), cover loosely with foil and continue cooking.
- Leave to cool in the tin for 10 mins, before transferring to a cooling rack
- After about an hour, once fully cooled, spread more of the homemade Biscoff across the top
- Slice and enjoy!
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.