Biscoff banana cake bars

Biscoff banana cake bars

Oh Biscoff.

Over the past couple of years, I have read countless blog posts, mainly American, which talk abut a magical ingredient called Biscoff.

Also known as Speculoos, cookie butter or biscuit spread, it is quite literally a penaut butter-esque spread, made out of the caramelised biscuits you always get with a cup of coffee at the hairdressers.

I’ve always kept an eye out for it, but never seen it on the shelves of a supermarket – even when I was in Romania I went on a Biscoff search, but to no avail.

But then, I heard a rumour. A whisper, that maybe this magical ingredient could be found. Not in a specialist shop either, but in a major chain supermarket – Waitrose.

I don’t live near a Waitrose, but luckily my fab colleague visits one every day for a free coffee on her way into the office, and within 24 hours of me mentioning it to her, a jar of Lotus caramelised biscuit spread was sat on my desk.

My big dilemma then was of course what to bake first (after sampling a few spoons straight from the jar and deciding that it was every bit as delicious as I had hoped.

I’d seen a few recipes for Biscoff blondies, and that provided the initial inspiration. After spotting a couple of blackened bananas on two of my colleagues desks, I promised that if they let me take them I would bring them back in cake form, and so these bars were born.

I based the recipe on these banana and peanut butter muffins, doubling up the basic recipe, swapping the peanut butter for Biscoff, reducing the sugar and flour, and adding chunks of white chocolate.

I was originally aiming for a blondie, but actually the slightly more cakey texture of these bars was really nice and a bit lighter than a blondie, so it worked out ok. If you did want more of a fudgy blondie I think cutting the flour by a quarter would probably do the trick so it depends on your preference – either way they are worth trying.

I am now a certified Biscoff addict, and can’t wait to bake with it again – if there’s any left after I keep going back for more spoonfuls that is…

Biscoff banana cake bars (adapted from here)

  • 120g light brown sugar
  • 140g smooth Biscoff or biscuit spread
  • 2 medium/large eggs
  • 1 medium/large egg yolk
  • 2 overripe bananas (200g), mashed
  • 1 tsp vanilla extract
  • 150g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 100g white chocolate chunks

Beat the sugar and Biscoff until well creamed, then add in the eggs, one at a time. Add the banana and beat again until thoroughly mixed, then sift together the flour, baking powder and salt and fold into the cake batter. Finally, fold through the white chocolate chunks and spread the mixture into a gresaed and lined 8×8″ square tin.

Bake at 170 degrees for 25-30 minutes, or until risen and golden and a skewer comes out with a few damp crumbs on. Leave to cool before removing from the tin and slicing into bars.

PS – Cut into 16 squares these are only 170 calories each, which is practically health food! Awesome!


8 thoughts on “Biscoff banana cake bars

  1. Wait a minute.

    You get caramelized biscuits at the hair salon? Really? I’m feeling a little ripped off here.

    These bars look extra yummy. I am not familiar with the spread you’ve featured and don’t remember ever seeing it…and that’s making me feel ripped off, too!

  2. Funny, I’ve seen this stuff mentioned online but had filed it in that great list of products I’m never likely to find. Who’d a thunk that Waitrose stocked it!
    Janie x
    PS I’m here via Choclette’s Cornish #ff. Nice to meet you 🙂

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