Ever wanted to take banana bread to another level? …well you’ve come to the right place!
I had a bunch of spotty bananas handy so I decided to whip up this delicious loaf! I used @naturescharm coconut salted caramel sauce to add extra wow factor, and it definitely did exactly that!
Here is the recipe:
7-INGREDIENT CARAMEL RASPBERRY BANANA BREAD
January 29, 2021
Category
7-Ingredients
Baking
Breakfast
Cooking method
Dessert
Meal type
Number of ingredients
Recipe type
Snack
Sweet
Persons
8
Serving Size
1 slice
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Notes
*Storage tips: in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for 1 month
Ingredients
- Dry:
- ✅2 cups of self-raising flour
- ✅2/3 cup of brown sugar
- ✅1 teaspoon of cinnamon
- ✅ 1/2 cup frozen raspberries + extra for decorating
- Wet:
- ✅½ cup of coconut oil, melted
- ✅ 300g very ripe spotty bananas (about 3 large bananas)
- **Optional: 1 teaspoon vanilla extract
- ✅ 4 tablespoons @naturescharm vegan salted caramel sauce (or caramel sauce of choice)
Instructions
- 1. Preheat the oven to 160 ℃/ 325 ℉ and line a baking tin with non-stick paper
- 2. In a large bowl, combine the dry ingredients
- 3. In a blender ( I used my @vitamix ) blend together the wet ingredients until a banana “milk” forms
- 4. Add the wet mixture to the dry and fold until a thick batter is formed.
- 5. Transfer HALF batter to the lined tin. Add in 2 tablespoons of the salted caramel sauce and use the back of your spoon to swirl it through. Add in the remaining batter, top with another 2 tablespoons of caramel sauce & extra raspberries for decoration
- 6. Bake in the oven for 35-40 minutes until a knife inserted comes out clean
- 7. Allow the loaf to cool completely before slicing