If you are a caramel lover, this banana bread will be your new favourite. Our caramel banana bread is super moist with a google caramel centre. It is an absolute winner for anyone as it has zero refined sugar, no dairy and no gluten.
Serves: 12 slices
Prep time: 15 minutes
Bake time: 50 minutes
1 flax egg (1 tablespoon of flax meal + 2.5 tablespoons of water)
3 ripe bananas
1 cup of oat flour
¼ a cup of coconut flour
½ a cup of almond meal
Pinch of salt
3 tablespoons of avocado oil
1 tablespoon of maple syrup
2 teaspoons of baking powder
1 teaspoon on vanilla extract
1 teaspoon of baking soda
80 grams of pitted dates
2 tablespoon of coconut milk
Preheat your oven to 180C fan forced and line a loaf tray.
Soak your dates in boiling water for 10 minutes and then drain.
Create your flax egg by mixing the flax meal and water together. Let your flax egg coagulate for 5 minutes.
Mash your ripe bananas in a mixing bowl.
Mix in the flax egg, oil, maple syrup, salt and vanilla until fully combined.
Fold in your oat flour, coconut flour, almond meal, baking soda, baking powder. Your batter should be thick and lumpy, don’t over mix the batter.
Create your caramel centre by the dates and coconut milk to a food processor and blend until fully combined and the dates have broken down. This is should take up to 3 minutes depending on your power of your food processor.
Scoop half of your banana bread mixture into your loaf tray.
Then spread your caramel centre evenly across and then add the rest of the banana bread mixture on top of your caramel.
Bake in the oven for 50-60 minutes, Or until your loaf is a deep golden brown. If your banana bread starts to burn you can place foil over the top.
Allow your banana bread to set in the tray for 10 minutes then transfer it to a cooling rack. Let is completely cool before slicing.