dessert Recipe

Biscoff, Pecan & Walnut Banana Bread

biscoff banana bread

TIP: If you're not needing this to be a gluten free loaf simply swap the oats and gluten free flour for 1 1.5 cups of plain flour, you can also use regular baking powder instead of gluten free.!



1 cup gluten free ground oats (sub for ground almonds)

1/2 cup gluten free flour

2 tsp GF baking powder

1/4 cup demerara sugar (optional)

2 tsp mixed spice

1 tsp ginger

1 cup mix of walnuts and pecans (save a few for the topping)

large pinch sea salt


4 overripe bananas*

2 tbsp biscoff spread or peanut butter

*don't worry if you have 3, it'll just make more of a bread texture than a gooey cake


3/4 lotus biscuits

a sprinkle of nuts






Preheat the oven to 180ºC

In a shallow bowl, mash the bananas with the back of a fork until smooth, then add the biscoff spread and mix together

In a large mixing bowl, add all of the dry ingredients apart from the nuts, and bring together

Scoop the wet ingredients into the dry and using a spoon bring the mixture together, pouring in the nuts as you go (save a few for the topping)

For the topping, add the lotus biscuits and nuts to the top then lightly push into the surface

Bake at 180ºC for 30 minutes

Loosely cover the topping with tin foil to stop the biscuits burning, then bake for a further 7-10 minutes (you should be able to stick a knife in the centre and it'll come out clean)

Take out of the oven and pop onto a cooling tray, then slice up and enjoy with a thick spread of peanut butter or biscoff spread


lotus vegan banana bread
biscoff banana bread

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