Few things have us salivating more right now than the amazingness that is Lotus Biscoff, which lucky for us, comes in more than one incredibly addictive form (a deliciously crunchy cookie, and an even more delicious cookie spread).
You'll find both in this epic recipe from Dole, which is responsible for what could be our biggest baking crush yet—a Banana Biscoff Cake. Think big, bold, banana bread flavours for the base, swirled with the distinctive flavours of Biscoff, then slathered in dreamy Biscoff cream cheese icing and topped off with Biscoff cookies, white chocolate chunks and lashings of Biscoff drizzle.
'Nuff Biscoff for ya? Never.
Recipe | Banana Biscoff Cake
For the cake:
- 3 large eggs
- 1 cup vegetable oil
- ¾ cup soft brown sugar
- ¼ cup caster sugar
- 2 tsp vanilla extract
- 3 large ripe Dole bananas, mashed
- 3 tbsp Biscoff spread (smooth)
- 300g plain flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp baking soda
- 2 tsp baking powder
- Pinch of salt
For the Biscoff cream cheese icing:
- 100g butter, softened
- 2 tbsp Biscoff spread (smooth)
- 1 tbsp maple syrup
- 2 cups icing sugar
- 250g cream cheese
- 1 tsp vanilla extract
- Biscoff cookies, white chocolate, drizzled Biscoff spread (smooth)
Preheat oven to 170°C bake.
Grease and lightly flour two 20cm cake tins or grease and line with baking paper.
In a small mixing bowl, use a whisk or a handheld electric beater to beat the eggs, oil, sugars and vanilla until light and creamy. Stir 2 tablespoons of the Biscoff through the bananas and add.
In a large mixing bowl sift together all the dry ingredients. Make a well in the middle of the dry mix. Pour in the wet ingredients and mix until well combined.
Pour the mixture into the tin and dollop small spoonfuls of Biscoff on top of the batter. Use a knife to gently swirl around the cake. Bake for 50–60 minutes or until a skewer inserted into the middle comes out clean.
Remove the cake from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack.
Using a cake mixer fitted with a balloon whisk, or using a handheld electric beater, beat the butter and Biscoff together until very soft and creamy.
Add the icing sugar, maple syrup and vanilla extract and beat for a few minutes until light and fluffy.
Add the cream cheese bit by bit and beat until light and fluffy.
- Place one of the two cakes onto a serving platter and spread ½ the icing over the top.
- Top with the second cake and the remaining icing.
- Add your favourite cake decorations (we used crushed-up Biscoff cookies, chunks of white chocolate, and Biscoff drizzle. To make Biscoff drizzle, simply melt the Biscoff in a microwave for 20-30 seconds. Leave to cool slightly and then drizzle over the cake).
There's more than one way to bake a banana cake—check out this insane Banana Caramilk Cake recipe, complete with vanilla buttercream and Caramilk ganache. Oof.
Recipe and image credit: Dole NZ