The title rhymes. You know it’s gonna be good. So just before I went to sleep last night I saw two overripe bananas on the kitchen table and subsequently dreamt about banana bread. It was the first thing I made this morning, before I even had a cup of tea. Don’t underestimate the power of dreams. So me being me, I couldn’t make plain banana bread. I looked around for some inspiration and saw the caramelised biscuit spread staring at me in the pantry. Sigh. This stuff is like legal crack. I found a pretty simple recipe online because my newly awoken state couldn’t manage to think of one to put together.

Crazyforcrust’s recipe looked like it would do the job on this icy Sunday morning and I tweaked it to suit me. I rooted around looking for a loaf tin, I found one but it seemed kinda small. I got started anyway and hoped for the best.

Makes one loaf:

100g golden caster sugar

60ml sunflower oil

120g biscoff (crunchy or smooth – I used half and half of each)

60g 0% fat greek yoghurt

2 overripe bananas

2 large eggs

1 tsp bicarbonate of soda

100ml buttermilk

pinch of salt

240g plain flour, sifted

100g good quality white chocolate

Pre-heat the oven to 170°FAN. Spray a loaf tin with cake release spray and line the tin using a long strip of parchment paper with some overhang for ease of removal.

In the bowl of a stand mixer, mix the sugar, oil, biscoff and greek yoghurt until combined. Using a stick blender or food processor (or anything that blends stuff), blend the bananas, eggs, bicarb and buttermilk until smooth.

Chop the white chocolate in to chunks and coat gently with a teaspoon or so of plain flour just to stop them sinking to the bottom. Sift the 240g of plain flour in to a bowl with the salt and slowly alternate between adding the banana mixture and flour to the biscoff mixture. Use a very low speed to mix it and stop once it’s just combined. Using a spatula, gently fold the white chocolate chunks in to the mixture and then pour in to the prepared tin. Sprinkle some sea salt along the top, if you like. 

Bake on the middle shelf for an hour. Or until cooked through.

Enjoy warm, with some biscoff spread on top and a cup of tea. Dreams do come true. ❤