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Banana Biscoff Cake

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Banana and Biscoff cake slice with icing and Lotus Biscoff biscuit on top.

Over the past few years, Biscoff-flavored everything has taken over the U.K. food scene. Up until recently, I’d never tasted Biscoff spread and didn’t understand the craze β€” but now, after having tried a few things (Biscoff Portuguese tarts, hello!) I can say I get it. How had I allowed myself to miss out on this deliciousness for all these years?! I knew I had to get a jar of Biscoff pronto, and my first bake HAD to be this banana Biscoff cake.

Why banana Biscoff cake? Well, I recently had the most scrumptious vegan banana and Biscoff cake from a talented baker at a vegan food market (which has since ceased 😭). I’ve been dreaming about that cake ever since, so when I spotted reduced-priced bananas at the grocery store, I knew what I had to do. This version isn’t vegan, but it IS everything I dreamed of.

My easy banana Biscoff cake is unbelievably moist, due to the mashed bananas in the cake batter β€” they lend a beautiful sweet fruitiness in every bite (and I’m not the biggest fan of bananas!). It’s entirely sweetened with caramel-like brown demerara sugar, with a pinch of warm cinnamon swirled through, and plenty of soft butter. The flavors are deep, nutty, complex, and so moreish.

“But what about the Biscoff!” I hear you. The Biscoff buttercream is alllllll about the Biscoff spread. It’s just sweet enough, with a biscuity, gently spiced flavor, and notes of caramel running through the rich butter. Talk about smooth and velvety β€” perfect for piping. The icing is so tempting I’ve layered it between two cakes and piped it on top!

❓What is Biscoff Banana Cake?

Biscoff banana cake combines two amazing flavors: banana bread/cake, and Biscoff spread.

I’ve chosen to make this cake in a square baking tin for an option that’s easier to portion and ideal for transporting. Think bake sales, picnics, and school treats.

The cake is like banana bread β€” but a bit less dense. It boasts more moistness (I know we hate this word, but it describes the texture so well!) and softness than traditional banana bread. Seriously, the texture is to die for. And the flavor is packed with the fruity, mellow overtones of sweet bananas. I’ve never really been one for banana bread, but this is something special.

The buttercream is where the Biscoff enters. Biscoff spread is whipped through the buttercream and sweetened with sugar β€” easy as that.

If you don’t know what Biscoff spread is, you’re in for a treat. The spread is made from famous Belgian-made Lotus Biscoff cookies, crushed into a caramel-rich spread (sounds odd, but trust me, it works). You can buy Biscoff spread (usually just called Biscoff) on Amazon!

Banana and Biscoff cake on white paper.

🍰 Ingredients

There’s no cake mix in sight here. You don’t need it! To make an amazingly easy banana Biscoff cake from scratch, you only need a few pantry essentials. Quantities and other details can be found in the recipe card further below.

  • Butter makes this cake moist and rich. Hot tip: I recommend using salted butter β€” a pinch of salt always helps add dimension to desserts!
  • Brown sugar adds caramel notes to the cake that meld beautifully with the biscoff spread. I use demerara sugar; the “crunchy” texture is ideal for this dense yet moist cake, but golden or light brown soft sugar is a suitable substitute.
  • Egg binds the cake mix together and helps it rise. Always use room-temperature eggs for your baking.
  • Milk adds moisture to the cake batter, so it has that deliciously soft crumb.
  • Vanilla adds a touch more sweetness.
  • Cinnamon adds just a hint of spice. Cinnamon is used in lotus biscoff biscuits, so it’s the perfect choice for a warming kick!
  • Banana has three purposes: they help flavor the cake with fruity sweetness in every bite, act like an egg, and create a moist texture. Use overripe bananas!
  • Self-raising flour is a must in cake batter!
  • Baking powder to give a little extra rise.

Then, for the Biscoff Spread Buttercream …

You’ll need just four ingredients (and I bet you can guess two just by the name!):

  • Biscoff spread lends the buttercream its characteristic biscuity caramel flavor and pale beige color. I use smooth.
  • Butter is vital for buttercream. It gives the icing its gorgeously rich flavor and consistency, so don’t be tempted to switch it out for margarine or spread. Only the best here, please!
  • Icing sugar, also known as confectioners or powdered sugar in the U.S., adds a bit of extra sweetness. It’s essential to use icing sugar (not granulated or caster sugar) as it “dissolves” into the buttercream, leaving a perfectly silky texture without any graininess.
  • Milk loosens the consistency slightly, making it perfectly spreadable/pipeable.

Plus, you’ll want a few Lotus Biscoff biscuits for decorating the cake. It’s optional, but who’s going to turn down the opportunity to scoff a few extra biscuits?

I bought these scrumptious round sandwich biscuits filled with extra Biscoff scream, but the original singular Lotus Biscoff is just as yummy. Crush some and keep some whole for the best effect!

A slice of banana and Biscoff cake with a piece cut out.

πŸ§‘β€πŸ³ How to Make Biscoff Cake

This easy banana Biscoff cake recipe follows the basic formula for making a cake: cream the butter and sugar, add the eggs and wet ingredients, then fold in the dry. It’s very uncomplicated, even for a beginner baker!

More detailed instructions are in the recipe card (as always), but this is a great starting point for understanding the recipe:

  1. Preheat the oven to 180 C (365 F) and line two 7.5-inch square baking trays with parchment paper (baking paper or greaseproof paper).
  2. Beat the butter and sugar with an electric whisk until fluffy.
  3. Whisk in the eggs and other wet ingredients, such as milk and vanilla, until incorporated.
  4. Mash the bananas until they form a paste, then add them to the banana Biscoff cake batter.
  5. Fold in the dry ingredients, including self-raising flour, baking powder, and cinnamon.
  6. Bake the cake by pouring the batter evenly between two trays and baking until golden, about 20 – 30 minutes (depending on your oven). Cool on an oven rack.

To make the Biscoff buttercream and decorate the cake, there are just two simple steps. And don’t stress β€” decorating this cake is a walk in the park, and still looks impressive!

  1. Whisk all the ingredients until thick and smooth.
  2. Decorate the cake by adding a layer of Biscoff buttercream between the cakes and on top. Add extra piped icing and crushed/whole biscuits if you like.

Cookware You Need

πŸ’­ Expert Tips

New to baking cakes? Or just want advice for the BEST moist banana and Biscoff cake? You’re in the right place!

I’ve baked a lot of cakes in my time. And I come from a cake-loving family. My great-grandmother was a baker for the British royal family! P.S.: Check out my no-bake elderflower cheesecake with lime, based on my Mum’s famous recipe.

All that to say, I’ve got some incredible family-secret recommendations throughout the years. Here they are …

  • Use overripe bananas. Yes, it does make a difference! Overripe bananas are sweeter, which is perfect for baking. They also mash better!
  • Always use room-temperature ingredients, especially eggs. This is an issue I see a lot with U.S. audiences (because Europeans don’t keep eggs in the fridge). Cold eggs can change the texture of your bake, so leave them out to adjust to room temp before baking. The same goes for butter!
  • Weigh your ingredients. This one goes without saying, but for the most accurate and fool-proof banana and Biscoff cake recipe, don’t use cup measurements. Invest in a kitchen scale and you’ll see the difference.
  • Don’t under or over-cream your butter and sugar. The process of whisking the butter and sugar together is called “creaming.” You’ll want to take it to the stage where it looks light and fluffy. Stop too early, and it’s grainy, resulting in a heavy cake. Carry on too long, and the mixture becomes loose and too wet.
  • Mix until everything is just combined or you run the risk of making the banana Biscoff cake too chewy.
  • Cut off the edges of the cake for better presentation. Bakers get first dibs … this is also a sneaky way to indulge in extra cake without anyone knowing!
  • Decorate with crushed biscuits or fresh flowers (check they are edible and non-poisonious, please) for a serious wow factor.
Banana and Biscoff cake from above, with a square slice cut out.

πŸ“ This Banana Biscoff Cake Recipe Is:

  • Easy to bake
  • Ideal for bake sales, transporting, picnics, etc.
  • Crowd-pleasing!
  • Full of caramelized, sweet, fruity, cinnamon-y flavors
  • Ready in just over 30 mins
Banana and Biscoff cake slice with icing and Lotus Biscoff biscuit on top.

Banana Biscoff Cake

Yield: 8 Servings / 2 7.5 inch Cakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This easy yet impressive cake boasts a moist banana flavor combined with the rich, caramelized notes of Biscoff-flavored buttercream icing.


For the Banana Biscoff Cake

  • 240g Salted Butter
  • 200g Demerara Sugar
  • 2 Large Eggs
  • 3 tsp Full Fat Milk
  • 1 tsp Vanilla Extract
  • 3 Overripe Bananas, mashed
  • 300g Self Raising Flour
  • 1/2 tsp Cinnamon Powder (optional)
  • 1 tsp Baking Powder (optional)

For the Biscoff Buttercream

  • 160g Smooth Biscoff Spread
  • 100g Butter
  • 100g Icing Sugar
  • 1 tbsp Full Fat Milk


  1. Preheat the oven to 180 C (365 F) and line two 7.5-inch square baking trays with parchment paper (baking paper or greaseproof paper).
  2. Cream the butter and sugar. In a large mixing bowl, use an electric whisk to beat the butter and cream until light in color and fluffy.
  3. Whisk in the eggs. To the same bowl, add the egg and whisk into the batter.
  4. Add the other wet ingredients. Add the milk and vanilla and beat until incorporated.
  5. Mash the bananas. In a small bowl, use a fork to mash the bananas until they form a paste. Add the banana paste to the cake batter.
  6. Fold in the dry ingredients. Sieve the self-raising flour, baking powder, and cinnamon into the batter. Use a spatula or baking spoon, cut through the middle, and turn the batter. Repeat this motion (folding in) until everything is just mixed.
  7. Bake the cake. Pour the batter evenly between the two trays and bake until golden — about 20 to 30 minutes (depending on your oven). Test with a toothpick (if it comes out dry, the cake is done). Cool on a baking rack.
  8. Make the Biscoff buttercream. In a large bowl, use an electric whisk to beat the butter and icing sugar. Now add the Biscoff spread and milk. The icing is done.
  9. Decorate the cakes. Using a spatula, spread a thin layer of Biscoff buttercream between the cakes. Sandwich them on top of each other, then spread another layer on top. Use the leftover Biscoff buttercream to pipe swirls on top of the cake.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 83mgSodium: 442mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 3g

Nutrition information isn’t always accurate.

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