• Preheat your oven to 180ºc/160ºfan and line a 2lb loaf tin with parchment paper.
• Mush the bananas up until they’re soft.
• In a new bowl, add the unsalted butter and light brown soft sugar and beat until smooth and light.
• Add in the eggs, mashed banana, buttermilk and vanilla extract and beat again.
• Add in the self raising flour and baking powder and beat again until combined.
• Chop up Biscoff biscuits into pieces (not too small) and fold through.
• Pour two thirds of the banana bread mix into the tin, and top with most of the Biscoff spread.
• Add the rest of the banana bread mix on top, and swirl through more Biscoff spread. Add the split banana on top for decoration and pour any left over Biscoff spread on top. Crumble some extra Biscoff biscuits over the top! (The tin should be 2/3 full).
• Bake in the oven for 60-70 minutes. After 30 minutes, quickly and carefully cover lightly with foil to stop it browning too much!
The baking time can vary, but it shouldn’t take much longer at all than the recipe says. I had left over mixture so I made some small muffins which took around 15/20 minutes to bake!
