Vegan Caramel Banana Bread
Vegan Caramel Banana Bread combines homemade vegan caramel sauce and our classic vegan banana bread for one epic on the go vegan breakfast!
Servings: 12 slices
Calories: 233kcal
Ingredients
For the Vegan Caramel Sauce
- 1 cup cane sugar
- 5 tablespoon vegan butter, room temperature
- ½ cup coconut cream
- ¼ teaspoon salt
- 1 tablespoon vanilla
For the Vegan Banana Bread
- 4 ripe bananas
- ½ cup brown sugar
- 2 tablespoon coconut oil, melted (can sub with vegan butter)
- 1 tablespoon unsweetened applesauce
- 1 teaspoon vanilla
- 1 ½ cups flour (use 1:1 GF blend if needed)
- 1 ½ teaspoon baking powder 1
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- pinch salt
- ¼ cup chopped walnut pieces, optional
Instructions
For the vegan caramel
- Heat sugar in pan over medium heat, stirring constantly. Sugar will clump and melt after a few mins. Careful not to burn.
- Once sugar has melted, remove from heat immediately. Stir in the butter and melt completely. Pour in coconut cream, salt and vanilla. Stir until well combined. Let cool slightly
For the Banana Bread
- Preheat your oven to 375 degrees F. Oil your bread pan with coconut oil
- In a large bowl, add the peeled bananas and using the back of a fork, mash them well. No large chunks should remain. Try to mash as much as possible.
- To the bananas, add in the brown sugar, melted coconut oil, unsweetened applesauce, and vanilla. Stir together with a silicone spatula.
- Next, sift in the flour, baking powder, baking soda, cinnamon and nutmeg. Add in the salt. Stir again just until combined.
- Gently fold in walnut pieces if you are adding.
- Pour half the mixture into greased bread pan and then ¼ cup of the caramel sauce evenly across. Pour the remaining mixture, then another ¼ cup of the caramel sauce. Using a butter knife, swirl the caramel into the top.
- Place in oven for 35-45 minutes. When done, a toothpick inserted when come out clean. *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.
- Drizzle more caramel over top if desired.
Notes
For more FAQS about the caramel see the original caramel post here: https://makeitdairyfree.com/dairy-free-caramel-sauce/
*We encourage you to read these the FAQs in the post
*See post for notes about Top 8 Allergy Free variation
*Nutritional facts are only estimates. Please utilize your own products for the most accurate information.
Nutrition
Serving: 1slice | Calories: 233kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 137mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg