Banana Biscoff Cake Recipe | NZ Urban List

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Few things have us salivating more right now than the incredible Lotus Biscoff, which, luckily for us, comes in more than one incredibly addictive form (a deliciously crunchy cookie and an even more delicious spread).

You’ll find both in this epic recipe from Dole, which is responsible for what might be our biggest baking crush yet: Banana Biscoff Cake. Think big, bold banana bread flavors for the base, swirled with the distinctive flavors of Biscoff, then smothered in dreamy Biscoff cream cheese frosting and topped with Biscoff cookies, white chocolate chunks and Biscoff fillets.

‘Nuff Biscoff for you? Never.

Recipe | Banana cookie

Ingredients

For the cake:

  • 3 large eggs
  • 1 cup vegetable oil
  • ¾ cup sweet brown sugar
  • ¼ cup caster sugar
  • 2 teaspoons vanilla extract
  • 3 large ripe Dole bananas, mashed
  • 3 tablespoons Biscoff spread (smooth)
  • 300g plain flour
  • 1 teaspoon of cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • Pinch of salt

For the Biscoff Cream Cheese Frosting:

  • 100g softened butter
  • 2 tablespoons Biscoff spread (smooth)
  • 1 tablespoon of maple syrup
  • 2 cups icing sugar
  • 250g cream cheese
  • 1 teaspoon vanilla extract

Decorate:

  • Biscoff cookies, white chocolate, sprinkled Biscoff spread (smooth)

Method

Cake:

  1. Preheat the oven to 170°C cooking.

  2. Butter and lightly flour 2 cake tins 20 cm in diameter or butter and line with baking paper.

  3. In a small mixing bowl, use a whisk or electric hand mixer to beat the eggs, oil, sugars and vanilla until light and creamy. Stir 2 tablespoons of Biscoff into the bananas and add.

  4. In a large mixing bowl, sift together all the dry ingredients. Make a well in the middle of the dry mixture. Pour in the wet ingredients and mix until well combined.

  5. Pour the mixture into the pan and drop small spoonfuls of Biscoff on top of the dough. Use a knife to gently swirl around the cake. Bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.

  6. Remove the cake from the oven and let cool in the pan for 10 minutes before unmolding on a wire rack.

Icing:

  1. Using a cake mixer fitted with a balloon whisk or an electric hand mixer, beat the butter and Biscoff together until very soft and creamy.

  2. Add the icing sugar, maple syrup and vanilla extract and beat for a few minutes until light and fluffy.

  3. Gradually add cream cheese and beat until light and fluffy.

Decoration:

  1. Place one of the two cakes on a serving platter and spread half of the frosting on top.
  2. Top with the second cake and remaining frosting.
  3. Add your favorite cake decorations (we used crushed Biscoff cookies, white chocolate chunks and a drizzle of Biscoff. To make a drizzle of Biscoff, simply melt the Biscoff in the microwave for 20-30 seconds. Let cool lightly, then pour over the cake).

There’s more than one way to make banana cake – check out this insane Caramilk Banana Cake recipe with vanilla buttercream and caramilk ganache. Phew.

Recipe and image credit: Dole NZ


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