Preheat the oven to 180C (350F) and line a 900g (2lb) loaf tin with a loaf liner or grease with butter and line with baking paper.
Mash the bananas with a fork or liquidize in a food processor.
Place the mashed bananas, eggs, Biscoff spread (slightly warmed up to make it runny), caramel and oil in a mixing bowl. Vigorously stir with a wooden spoon to combine.
Stir in the sugar, spice and baking powder.
Add the flour and fold it into the liquid ingredients until no dry streaks remain and the batter is smooth.
Transfer to the prepared pan. Level and top with the Biscoff cookies. Bake for 55 - 60 minutes or until a toothpick inserted in the middle comes out clean.
Slice and enjoy!
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Notes
To make your own self raising flour sift together 2 cups of flour, 4 teaspoons of baking powder and pinch salt. Omit the additional teaspoon of baking powder listed above.
The bananas in the loaf keep it fresh for several days at room temperature in a cake tin. Do not store your banana loaf in the fridge as it will harden and become stale.
You can also slice the bread and freeze it, wrapped well, for up to three months. Toast the banana bread slice directly from frozen and spread with Biscoff spread… bliss!