LOTUS BANANA BREAD

Indulge in this luscious Lotus Biscoff Banana Bread – a perfect fusion of soft, moist banana bread and the warm, spiced sweetness of Lotus Biscoff. With its rich caramel flavor and melt-in-your-mouth texture, this twist on the classic turns a humble loaf into a truly irresistible treat.

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Equipment Needed

• Essential Baking Tools
  • 9×5 inch loaf pan
  • Measuring cups and spoons
  • Mixing spatula
  • Large mixing bowl
  • Parchment paper
  • Wire cooling rack

Ingredients

For the dough

• 2 big underripe bananas
• 2 small eggs
• 1 tsp vanilla extract
• 1 tbsp cream cheese
• 115 g (½ cup) very soft butter (not melted)
• 45 g (½ cup) granulated sugar
• 50g brown sugar
• 220 g (1 cup + ⅔ cup) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 65 g (½ cup) chopped white chocolate
• 9 Lotus Biscoff Cookies
• 2 tbsp Lotus spread

For toppings:

• 3 Lotus Biscoff cookies, roughly chopped
• 1 tbsp Lotus spread
• 10 g chopped white chocolate (I didn’t use any because I ran out, but I highly recommend it!)

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Step-by-Step Instructions

Step-by-Step Instructions

Detailed Recipe Steps

1. Preheat your oven to 175 °C (350 °F).
2. Prepare your loaf pan:
   ▪ Grease the pan thoroughly.
   ▪ Line with parchment paper, leaving overhang for easy removal.
3. Prepare wet ingredients:
   ▪ Mash bananas until mostly smooth.
   ▪ Add the eggs, vanilla extract, cream cheese, softened butter, and Lotus Biscoff spread.
   ▪ Stir until smooth and fully combined.
4. Dry ingredients (in a separate bowl):
   ▪ Sift in the flour, baking soda, baking powder, salt, white sugar, and brown sugar.
   ▪ Add the chopped Lotus Biscoff cookies and chopped white chocolate.
   ▪ Fold gently until just combined.
5. Combine & Layer:
   ▪ Add the dry mixture to the wet ingredients.
   ▪ Gently fold everything together until just incorporated.
   ▪ Pour half of the batter into the prepared loaf pan.
   ▪ Drizzle with 2 tbsp melted Lotus Biscoff spread.
   ▪ Pour the remaining batter on top.
   ▪ Sprinkle with chopped Lotus cookies and, optionally, white chocolate or chocolate chips.
6. Bake:
   ▪ Bake uncovered for 40 minutes.
   ▪ Then loosely cover with parchment paper or foil.
   ▪ Bake for an additional 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Finish:
   ▪ Let the banana bread rest in the pan for 10 minutes.
   ▪ While still warm, sprinkle the remaining 15 g of chocolate chips and 1 tbsp Lotus spread on top so they melt gently into the surface.
   ▪ Transfer to a wire rack to cool completely.

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