Ingredients
- Bananas 4
- Vegetable oil 125ml
- Vegan egg replacement 1
- SpinneysFOOD water 4 tbsp
- Coconut sugar 410g
- Vanilla extract 2 tsp
- SpinneysFOOD self-raising flour 225g
- SpinneysFOOD fine salt ½ tsp
- SpinneysFOOD cinnamon 1 tsp
- Almonds 100g
- Coconut cream 250ml
- SpinneysFOOD maple syrup 2 tbsp
Nutrition (Per serving)
- Calories 1454
- Fat 31.5g
- Saturates 17.7g
- Protein 28.8g
- Carbs 89.9g
- Sugars 34.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Vegan salted caramel banana bread with toasted almonds
French 20 Mins Prep · 105 Mins Cook
- Preheat the oven to 160°C, gas mark 3.
- Place the peeled, chopped and overripe bananas in a medium bowl and mash with a fork. Add the oil, vegan egg replacement, water, 150g of the coconut sugar and 1 tsp of vanilla extract and whisk to combine. Add the sifted flour, cinnamon and toasted, skinned and chopped almonds. Mix, to combine.
- Pour into a lightly greased 25cm x 11cm loaf pan lined with non-stick baking paper and bake for 1 hour and 25 minutes, or until a skewer inserted comes out clean.
- Allow to cool for 5 minutes, before turning out onto a wire rack to cool completely.
- To make the caramel, add the coconut cream, 260g of coconut sugar and maple syrup to a small sauce pot. Bring to a bubble over a medium heat, and stir until the coconut sugar has dissolved. Reduce the heat to medium-low, so that the mixture is only bubbling gently. Cook for an additional 10 minutes, stirring every 2-3 minutes to ensure the mixture doesn’t stick to the sides of the pot or burn.
- Whisk the second teaspoon of vanilla and salt into the caramel mixture, then remove from the heat.
- Transfer the mixture to a sealed container and place in the refrigerator to set.
- Spread the caramel over the cooled banana bread and sprinkle with toasted almonds.