caramel banana bread

Bydom messino

caramel banana bread

Gulten-free and vegan friendly, with less than half the calories of regular banana bread and 5 times less fat! Plus it tastes amazing!

First published at www.transformationcookbook.com

Ingredients:

2 tbsp flaxseed meal
5 tbsp cold water
1.75 cups quinoa flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 tbsp all spice
3 ripe bananas, mashed
2 tbsp stevia (natural sweetener)
1/2 cup light coconut milk
1/4 cup apple sauce or puree
1 tsp vanilla essence
2 tbsp dried pineapple or mango pieces
1 tbsp dark choc baking buttons (optional)
canola oil cooking spray

Caramel sauce:
2 tbsp maple syrup
1/2 tsp corn flour
1/4 cup almond milk

Sauce: Combine all sauce ingredients in a small saucepan and stir constantly over a high heat until it begins to bubble. Continue stirring for a further 1-2 mins as it begins to darken in colour and thicken. Remove from heat and transfer to a small bowl/jug. Cool in refrigerator 15-20 mins.

Step 1 – Pre-heat oven to 190°C, line and lightly spray a loaf baking tin with oil.

Step 2 – In a small bowl combine flaxseed meal and water, stir well and set aside to thicken. This will be used an an egg replacement.

Step 3 – In another small bowl mix together mashed bananas, stevia, coconut milk, apple puree and vanilla essence. Set aside.

Step 4 – In a large bowl combine quinoa flour, baking powder, bi-carb soda, salt and all spice. Stir in the banana mixture, flaxseed mixture, caramel sauce, pineapple/mango pieces and chocolate buttons. Note: the batter should be nice and thick, not runny.

Step 5 – Transfer the mixture into the loaf tin, pressing the mixture into the corners and flatten out the top. Gently tap/knock the tin on the kitchen bench a couple of times to let the mixture even out and release any air bubbles. Bake for 45-50 mins. Allow to cool before slicing.

Tips:
• For decoration, place banana slices on top of the mixture before baking. (As shown in pic.)
• If desired, reserve some of the caramel sauce and pour over cooked banana bread.
• Coconut milk can be substitued for any other type – oat, rice, soy etc.
• For convenient ‘grab & go’ snacks, slice cooked banana bread and place individually into zip-lock bags and freeze.

About the author

dom messino administrator