Preheat the oven to 180C / gas mark 4.
Line a 9×5 loaf pan with parchment paper and set aside.
In a large mixing bowl, mash the ripe bananas with a fork, add the sugar, oil, soya milk and whisk to combine. Sift in the flour, baking powder, salt and cinnamon and stir.
Transfer the mixture to your prepared pan.
Scoop the Biscoff spread into a microwave proof dish and heat it for around 15 seconds. Stir to make sure it's melting evenly, then swirl it through the banana bread batter, making rounded vertical zig-zags from one side of the pan to the other.
Bake in the middle of the oven for about 40-50 minutes until a toothpick inserted in the centre comes out clean.
