Imagine sinking your teeth into a moist, decadent slice of banana bread that's not just delicious, but also completely vegan and gluten-free. This isn't just any ordinary banana bread – it's a revolutionary treat that combines the rich, comforting flavors of ripe bananas with a luxurious swirl of salted caramel that will make your taste buds dance with joy. Whether you're a health-conscious foodie, have dietary restrictions, or simply love an incredible baked treat, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup gluten-free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup vegan caramel sauce
- Sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a bit of coconut oil or line it with parchment paper for easy removal of the banana bread.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Ensure there are no large chunks remaining.
- Add the 1/3 cup of melted coconut oil, 1/2 cup of maple syrup, and 1 tsp of vanilla extract to the mashed bananas. Stir the mixture until well combined.
- In a separate bowl, combine the 1 cup of gluten-free flour, 1 tsp of baking soda, and 1/4 tsp of salt. Mix these dry ingredients together until evenly distributed.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- Pour in 1/4 cup of vegan caramel sauce and fold it into the batter gently, creating swirls without fully mixing it in.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Drizzle a little extra vegan caramel sauce on top if desired, and sprinkle a pinch of sea salt over it for an added touch of flavor.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of the baking time to prevent over-browning.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the banana bread once cooled, and enjoy it as a delicious vegan and gluten-free treat! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Banana Selection is Key: Use overripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your bread will be.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense bread.
- Caramel Swirl Technique: For beautiful caramel swirls, use a knife or skewer to gently drag the caramel through the batter, creating a marbled effect.
- Moisture Check: Always use a toothpick to test doneness. It should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the bread cool completely before slicing to ensure it holds its shape and doesn't crumble.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Serving Suggestion: Warm slightly and serve with a dollop of vegan vanilla ice cream for an extra indulgent treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
