Instructions
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- Preheat the oven to 200°C (fan 180°C / gas mark 6) and grease a 450g loaf tin with a little reduced-fat spread. Line the base and sides of the tin with non-stick baking paper.
- Add the mashed bananas, sugar, sweetener and reduced-fat spread to a large mixing bowl. Whisk with an electric whisk until light and fluffy.
- Add the eggs, flour and yoghurt and whisk again until combined and creamy.
- In a small bowl, heat the smooth Biscoff spread in the microwave until just melted (or see tip for melting without a microwave). Pour into the banana bread mixture and whisk again until combined.
- Pour the mixture into the prepared tin, stopping when the mixture sits about 1cm (½ inch) below the rim. Level the surface and sprinkle over both kinds of chocolate chips.
- Bake in the oven for 40–45 minutes until risen and golden brown. Insert a skewer into the centre of the loaf – it should come out clean.
- Leave until cool to the touch, then remove the banana bread from the tin. Remove the lining paper and leave to cool completely on a cooling rack.
- Heat the 1 teaspoon of Biscoff spread in the microwave (or see tip) until just melted. Drizzle over the top of the banana bread and serve
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