Caramel banana bread

Nothing beats the comfort of banana bread, fresh out the oven and all lovely and warm, smothered with something delicious on top. I’m a big lover of banoffee, so it seemed only natural for me to create a banana bread recipe with a little caramel twist. I’d also just discovered the banoffee almond yogurt made by the lovely people at Nush Foods (which sadly they don’t make anymore but all their other flavours are equally as amazing), so it seemed like a match made in banana heaven. Just call me Yentyl.

What makes this banana bread so special is that by caramelising the bananas first, you get the most wonderful banoffee flavour throughout the loaf. Paired with my two ingredient caramel drizzled on top and a little banoffee yogurt it truly is perfection. It’s also insanely good smothered in peanut butter, so I’ll leave that decision upto you. Although you might like to think about doing both.

  • 1/3 cup almond milk
  • 2 tbsp chia seeds
  • 5 large, ripe bananas
  • 1/2 cup pure maple syrup
  • 1 1/3 cup ground almonds
  • 3/4 cup oats
  • 1/2 cup buckwheat flour
  • 4 medjool dates

For the caramel

  • 1/4 cup coconut sugar
  • 1/3 cup coconut cream

To serve

  • Nush almond yogurt

Preheat your oven to 180C. Mash the bananas and place them in a saucepan with the maple syrup. Heat them on a low/medium heat until the bananas begin to caramelise, then set aside to cool.

Mix the almond milk and chia seeds together in a bowl, stirring well, then set it aside while you prepare the flours. Add the oats into a food processor or high speed blender and whizz for about a minute until they become a fine flour. Add to a mixing bowl and combine with the ground almonds and buckwheat flour.

Stir in the mashed banana mixture, then slowly add in the almond milk and chia mixture, stirring well. Spoon the mixture into a lined loaf tin and bake for 40 mins, until golden on top.

For the caramel, add the coconut sugar to a saucepan on a medium heat, stir for around 30 seconds then add in the coconut cream and bring to the boil. Reduce to a medium heat and allow to simmer until it starts to thicken (about 12-15 minutes) stirring every minute or so. Remove from the hob and leave until completely cool, then drizzle over the loaf and enjoy! Serve with Nush banoffee yogurt for the ultimate banoffee experience!

Love, Mrs H xx


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