This time of year kills me. Kills me!
It's candy season.
From around the first of October until Easter, the aisles of every drug store, grocery store, and my beloved Target have shelves full of holiday candy. First, there's the Halloween candy, the Christmas candy, Valentine's Day candy, and then Easter candy, all of which are presented in this irresistible and creative packaging. Yes, candy is delicious by itself, but when wrapped in adorable, cutesy-poo wrappers and molded into festive holiday shapes....just forget it, I'm sold.
And don't even get me started on the day after the holiday markdown candy. That gets me every time. I get this rush of excitement knowing that I'm getting 50-75% off the exact same candy that is in the regular candy just two aisles over. I tell myself, "Oh oh, grab this bag because I can do something with that for the blog" and "Oh man, those would be perfect for______ so I HAVE to get a bag or two so I can experiment....for the blog." I have good intentions spending money on all this candy for the blog. Funny thing is, I somehow never get around to those experimental recipes to put on the blog. The candy disappears. Between me, my husband, and the 5 year old that candy doesn't stand a chance. And yes, I even hide it, (Apparently, not well enough)
So with the anticipated candy consumption, I try to have more fruit and healthier stuff around the house so I can have a "be smart" moment and choose the fruit over the candy. I mean, I'm an adult so I should do that, right? I love fruit, especially bananas, so I buy extra because I know that I'm gonna want to make some banana bread. I have found THE best banana bread recipe ever. I've been making it for quite some time and I always get compliments on it. What makes it even more wonderful is adding some Biscoff spread to the batter and then warming some up in the microwave and pouring it over the top. Wowza.
Biscoff Banana Bread
Recipe adapted from allrecipes.com
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1/2 cup Biscoff spread (+1/4 cup for the drizzle on top)
1 teaspoon vanilla extract
1 1/2 cup white sugar
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a large mixing bowl, whisk together the eggs, buttermilk, oil, bananas, Biscoff spread, and vanilla extract.
In a medium size mixing bowl, sift together the sugar, flour, baking soda, salt and cinnamon. Add to the banana mixture and stir until combined.
Pour into prepared loaf pan and bake for 65-75 minutes or until a cake tester inserted into the center of the bread comes out clean.
Let bread cool 5 minutes in the loaf pan and then remove and let cool on wire rack.
For the Biscoff drizzle, put 1/4 cup of Biscoff spread in a microwave safe bowl and microwave for about 30 seconds or until the spread becomes slightly thin and pourable. Pour or drizzle over the slightly cooled banana bread.
Let the drizzle set up for about 30 minutes or so and then slice it up and enjoy!