Biscoff & Choc Chip Banana Bread (Gluten Free, Low Lactose, Low FODMAP)
A deliciously moist chocolate chip banana bread flavoured with homemade gluten-free Biscoff spread.
Servings 12
Calories 403kcal
Ingredients
- 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
Instructions
- 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!