Method (loaf)

1. Preheat the oven to 170 degrees c fan and line a loaf tin with greaseproof paper.
2. Peel, chop and place the bananas into a mixing bowl and mash until a paste.
3. Add in the sugar, and milk. Stir to combine.
4. Fold in the flour in 3 stages until fully combined.
5. Fold in the broken up Biscoff cookies.
6. Pour the mixture into the lined tin.
7. Swirl the melted Biscoff spread into the loaf. Use a toothpick or skewer to help swirl.
8. Bake for 55-60 minutes. After 45 minutes, add some foil on top of the banana bread to prevent it from burning.
9. Remove the loaf from the oven and place on a cooling rack to cool fully before frosting.

Method (buttercream & decoration)

1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar.
2. Add in the Biscoff spread and whip until light and creamy. If its too thick, add a splash of dairy-free milk to loosen the mixture.
3. Spread the buttercream over the top of the loaf, using a spatula or spoon to create a swirly effect.
4. Melt some Biscoff spread and drizzle it over the top of the loaf and top with broken up Biscoff cookies (optional).