Oatmeal Lotus Biscoff Banana Bread

If you have some ripe bananas, Biscoff spread, Biscoff cookies, and oats lying around, it’s time to get baking! This Oatmeal Lotus Biscoff Banana Bread is an absolute delight that has received the stamp of approval from everyone at home. It’s a delicious and healthier cake that’s perfect for any time of the day.

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Why you’ll LOVE this Biscoff Banana Bread:

This recipe is a crowd-pleaser for several reasons:

1. Flavour Combination: The rich, caramelized flavour of Biscoff spread and cookies pairs perfectly with the natural sweetness of ripe bananas.
2. Healthier Twist: Using oats instead of traditional flour adds a boost of fibre and nutrients, making this treat a bit healthier.
3. Easy to Make: With straightforward instructions and simple ingredients, this banana bread is easy enough for bakers of all skill levels.
4. Versatile: Enjoy it as a breakfast, snack, or dessert. It’s delicious on its own or topped with peanut butter or melted dark chocolate.

Nutritional Information About the Ingredients:

• Bananas: Rich in potassium, vitamin C, and dietary fibre. They add natural sweetness and moisture to the bread.
• Oats: High in fibre, particularly beta-glucan, which can help lower cholesterol levels. They also provide a good source of vitamins and minerals, including manganese and phosphorus.
• Biscoff Spread and Cookies: While these add a delicious caramel flavour, they do contain sugar and fats. Enjoy them in moderation as part of a balanced diet.
• Sweetener: Using a sweetener like erythritol or Stevia can reduce the calorie content compared to traditional sugar, making this a healthier option.
• Egg: Provides protein and helps bind the ingredients together.

Tips to Make Oatmeal Biscoff Banana Bread:

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
• Blend the Oats Well: Make sure to blend the oats until they reach a fine flour consistency to ensure a smooth texture.
• Swirl the Biscoff Spread: For a beautiful marbled effect, swirl the Biscoff spread with a knife after adding it to the batter.
• Cover the Topping: Loosely cover the topping with tin foil after 30 minutes of baking to prevent the Biscoff cookies from burning.
• Serving Suggestions: Warm up a slice for 30 seconds in the microwave and top with peanut butter or melted dark chocolate for an extra treat.

Frequently Asked Questions:

Can I use regular flour instead of oat flour?

Yes, you can substitute regular flour for the oat flour if you prefer. However, using oat flour adds a unique texture and extra nutrients. I find that when using regular flour instead of oat flour the banana bread tends to come out a little bit dry, so take that into account as well.

What can I use instead of Biscoff spread?

You can use any other similar spread, Nutella for example is another great combination with this banana bread.

How should I store the banana bread?

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months.

Can I make this recipe vegan?

I haven’t tasted it out, but to make this recipe vegan, you can try replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and ensure you use a vegan-friendly sweetener.

Can I add nuts or chocolate chips to the batter?

Absolutely! Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavour.

Watch this Recipe’s Video:

@seeolee_cooks

Ingredients: 4 ripen bananas 100g sweetener (or sugar) 50g brown sugar 1 egg 80g oil 250g oats (blended to flour consistency) 1 tsp baking soda 1 tsp baking powder ½ tsp salt 100g Biscoff Spread 3-4 Biscoff cookies Instructions: Preheat the oven to 180° and line a baking loaf tin (I always add oil before lining it with parchment paper). Add the porridge oats to a blender and blend until it reaches flour consistency. Mash the bananas in a bowl, and add the oil, sweetener, brown sugar, and egg, mix until well combined. Add the blended oats, baking soda, baking powder and salt. When all is well combined add half of the banana bread mixture in the loaf tin, then add half of the Biscoff spread and cover with the rest of the cake. Add the rest of the Biscoff spread on top and swirl it with the help of a knife, then cut your Biscoff cookies in half and add on top, slightly pressing into the batter. Bake at 180ºC for 30 minutes After the 30 minutes, loosely cover the topping with tin foil to stop the biscuits from burning, then bake for a further 15 minutes (or until you stick a knife in the centre and it comes out clean) Take it out of the oven and pop it onto a cooling tray, once it’s cooled down, slice it up and serve. Tip: I like to warm it up for 30 sec in the microwave before serving, and add some peanut butter or melted dark chocolate on top. It’s next level! #easyrecipe

♬ Nice and Easy – Louis Adrien

More Healthy Baking Recipes:

• Chocolate Chip Oatmeal Breakfast Cake
• Healthy Banana Brownies
• 4-Ingredient Healthy Banana Almond Cookies
• Healthier Brownie Cookies
• Oatmeal Marble Banana Bread
• Easy and Healthy Microwave Banana Brownies
• Easy and Healthy Baked Strawberry Oatmeal
• Easy and Healthy Baked Blueberry Oatmeal