Each week, I will be recreating, or at least trying my best to recreate, one of the recipes featured on each episode. The last episode was all about bread, featuring quick breads, baguettes and 3D bread sculptures.
I loved some of the soda breads made in the first challenge and will definitely be making some of my own at some point but the first quick bread that popped into my mind was banana bread.
But this is no ordinary banana bread…
The bananas are caramelised before mixing into the batter and the bread is then topped with an unbelievably delicious salted caramel glaze.
To get the caramel flavour I use coconut sugar which is one of my favourite ingredients as it not only gives an amazing caramel flavour but it’s also high in vitamins and minerals and lower GI than regular sugar.
I’ve used spelt in place of wheat to make this wheat-free and you’ll also be glad to know this banana bread is fat free!
So if you love banana bread but want to try something a little different.. you NEED to make this. Salted caramel + banana = wow.
I’m going to try making these into muffins next. Stay tuned for that!
For the caramelised banana bread
- 80 ml / ⅓ cup almond milk
- 2 tbsp lemon juice
- 3 large bananas, the riper the better!
- ¼ cup coconut sugar
- 60 ml / ¼ cup maple syrup or agave nectar
- 2 cups wholegrain spelt flour, I used white whole spelt
- 1 tsp baking powder
- ½ tsp bicarbonate soda
For the salted caramel glaze
- 2 tbsp almond milk
- 2 tsp arrowroot powder
- ¼ cup coconut sugar
- Sea salt, to taste
- Dried banana chips, to decorate
- Preheat the oven to 170c / 340f and grease or line a 9x5 inch loaf tin.
- Mix the almond and lemon juice together and set aside to create a buttermilk substitute.
- Meanwhile, mash the bananas and add them to a small saucepan. Add the coconut sugar and maple syrup and stir on a low heat until the bananas begin to soften and become caramelised.
- Remove from the heat and mix in the almond milk mixture from earlier and then the spelt flour, baking powder and bicarbonate soda. When the mixture is well combined, transfer to the loaf tin and bake for 35-40 minutes.
- Once baked, leave to cool completely on a cooling rack.
- Create the glaze by mixing the almond milk and arrowroot powder together in a small saucepan. Turn the heat up to medium, add the coconut sugar and stir continuously until the mixture becomes thick and bubbly. Remove from the heat and add a generous pinch of sea salt.
- Brush the glaze on top of the banana cake and decorate with the banana chips. Serve and enjoy!
- Keep in an air-tight tin for up to 3 days at room temperature.
Nutrition InformationYield 12
Amount Per Serving Calories 164Carbohydrates 38gFiber 3gProtein 3g