BISCOFF BANANA CAKE. Super moist banana cake filled with creamy Biscoff cookie butter, topped with cream cheese frosting and a Biscoff swirl. The perfect treat for every Biscoff lover! Banana Cake (9 × 9-inch pan) Ingredients - 240 g all-purpose flour - 1 tbsp baking powder - ½ tsp salt - 1 tsp cornstarch - 1 tsp ground cinnamon - 90 g granulated sugar - 90 g brown sugar - 113 g unsalted butter, melted - 60 ml neutral oil - 2 large eggs + 1 egg white - 1½ tbsp vanilla extract - 80 ml milk - 80 g Greek yogurt - 230–250 g very ripe bananas, mashed (about 2½ bananas) Instructions 1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, salt, cornstarch, and cinnamon. 3. In a separate bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar. 4. Add the eggs, egg white, and vanilla extract. Mix until combined. 5. Stir in the milk, Greek yogurt, and mashed bananas until smooth. 6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 7. Pour the batter into the prepared pan and spread evenly. 8. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. 9. Allow the cake to cool completely before filling and frosting.