Banana Loaf Cake with Biscoff Buttercream Frosting

This a super moist yet light cake, made with brown sugar to give a hint of a caramel flavour. The cake itself is pretty delicious, but the icing is definitely one of the most delicious things I’ve ever put in my mouth. Biscoff, butter and sugar whipped together = heaven.

Ingredients –

For the cake –

  • 140g (1 1/4 sticks) unsalted butter
  • 125g (1 1/8 cup) brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 140g (1 cup) self raising flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 very ripe bananas

For the icing –

  • 100g (3/4 cup) Biscoff
  • 100g (1 stick) butter
  • 400g (2 cups) icing sugar/ powdered sugar
  • 1/4 cup milk



To make the cake –

  • preheat the oven to 180C/350F and lightly grease a loaf tin
  • cream together butter, sugar and vanilla, then beat in the eggs until the mixture is light and fluffy
  • stir in the flour, baking powder and salt, followed by the mashed bananas until just combined
  • pour into loaf pan and bake for around 45 minutes or until golden brown and an inserted skewer comes out clean
  • cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely

To make the icing –

  • beat together the butter, biscoff, milk and half the icing sugar until smooth and creamy, gradually beat in the remaining icing sugar
  • dollop then smooth the icing on to the cooled cake and enjoy


adapted from



2 thoughts on “Banana Loaf Cake with Biscoff Buttercream Frosting

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