Honestly, I don’t have much to say here. I’ll let the photos speak for themselves. This is insanely good and 100% my new favorite banana bread recipe.
RECIPE:
Banana Bread
3 very ripe bananas
1/3 cup coconut sugar
1/3 cup oat milk (or any milk)
2 tablespoons melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 1/2 cups oat flour
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of sea salt
Salted Caramel
1/2 cup full fat coconut milk
1/3 cup coconut sugar
2 teaspoons coconut oil
1 teaspoon vanilla extract
1 tablespoon creamy nut butter
1 tablespoon maple syrup
pinch of sea salt
DIRECTIONS:
Preheat oven to 350 degrees F.
In a blender, add the bananas, oat milk, vanilla, apple cider vinegar, and coconut sugar and blend on high until a fully combined and smooth.
Mix together the oat and almond flour, baking soda, baking powder, and sea salt until all clumps are removed and a cohesive flour mixture is formed. Pour the wet mixture from the blender into the flour and stir until a batter forms. Add chocolate chips or walnut if you’d like, or leave it plain.
Pour batter into a parchment lined or silicone loaf pan and bake for 45 minutes or until golden brown on top and a knife comes out clean.
While the banana bread is in the oven, prepare the caramel sauce. In a sauce pan, add the coconut sugar, coconut oil, vanilla extract, and coconut milk and stir to combine. Heat on medium high heat until the mixture comes to a boil, then lower heat and keep stirring. Let this simmer for about 10 to 15 minutes or until the mixture is thick enough to coat the back of your spoon. Pour into a bowl and set aside. After the mixture has cooled a bit, stir in creamy nut butter, maple syrup, and a pinch of sea salt (to taste).
Drizzle salted caramel over the banana bread and (optionally) sprinkle with flakey sea salt.
