It’s hard not to get excited about banana bread with salted caramel. And the version we made is also completely vegan. No egg, no milk, no butter. And that’s nice!
For 1 vegan banana bread
- 4 to 5 ripe bananas
- 70 grams coconut oil, melted
- 135 grams of cane sugar
- 250 grams spelled flour (or 200 grams flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the salted caramel:
- 1 can of coconut milk
- 3 tablespoons coconut blossom sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Extra coarse sea salt, for garnish
We came up with this idea thanks to blogger Evergreen Kitchen . Because what turns out? So you can make vegan salted caramel very well from coconut milk. It has a light coconut taste, but that goes very well with this vegan banana bread.
Good to know in advance: it is best to buy a can of coconut milk for the vegan salted caramel. With most of those cans, a layer of fat forms on top of the coconut milk, the coconut cream in fact. And that part is great for making salted caramel. Similar to the cream & butter that usually go in a salted caramel, but then vegan.
Do you have a can of coconut milk in which that layer is not on top, but is mixed with the rest of the coconut milk? No worries: make sure the contents are mixed well and use 4 tablespoons of the coconut milk.
Vegan banana bread with salted caramel
Preheat the oven to 165 degrees and line an oblong baking tin with baking paper.
Mash the bananas finely with a fork and mix in the melted coconut oil with a whisk. Also add the sugar, vanilla extract, baking powder, baking soda and salt. Mix well with the whisk and then replace it with a spatula. With this you carefully ‘fold’ the flour into the mixture. Do not stir too hard, because then your banana bread will become tough.
Pour the batter into the baking pan and smooth the top. Place the tin in the preheated oven and bake for 50 to 60 minutes until golden brown and cooked through. Meanwhile, make the salted caramel (see below).
Let the bread cool completely before pouring the caramel over it.
For the vegan salted caramel
Take a pan with a thick bottom with 4 large tablespoons of the coconut milk in it and then preferably the fatty part that is on top of the coconut milk in the can (see instructions at the top).
Also add the coconut blossom sugar and maple syrup and stir together. Bring to a gentle boil, then reduce the heat to low and simmer for 10 minutes, stirring constantly, to a caramel.
Add the salt and vanilla extract, remove the pan from the heat and let it cool completely in the fridge. The longer the caramel cools, the thicker the caramel will become. Spread it over the cooled banana bread with a spatula or the back of a spoon.
Source: Culy by culy.nl
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