Saturday, June 1, 2013

Crunchy Caramel Banana Bread

I almost didn't post this. After all, how many banana bread recipes does one blogger (let alone the whole internet) need anyway? But yet here it is - and while this nut-and-seed-filled, double-fruit loaf laced with vegan caramel sauce was a family treat, bananas are a staple fruit at work too. That means that most weeks, come Friday I'm gifted with a few that just couldn't make it into the kids' stomachs, and spend the weekend (and Monday, if I'm lucky enough to swing it) baking up an afternoon treat for them.

Crunchy Caramel Banana Bread

But, like I said, this loaf was for the family - specifically my grandma, who often just "nibbles" through the day without sitting down for an actual "meal", and likes to have at least a little something on hand in the event of company. I've been making a few treats for her over the past few months as she went through the process of selling her house and buying a condo (she moves in a few weeks), just so she wasn't caught short by either guests or the inability to shop (she doesn't drive, so needs rides from friends and family). When I found a tiny bit of leftover Allspice Peach Butter in the freezer nestled with the bananas, I figured I'd add some extra moisture and spice with it - then instead of plain ol' sugar to add sweetness, I whipped up a batch of vegan Simple Salted Caramel Sauce and used it for a richer, nuttier flavour that complimented the seeds and almonds.

It's hard to imagine any banana bread going to waste in my family, and this one was no exception! Wrapped in foil, it stays moist for a week (at least, if it lasts that long), and it's not too sweet, allowing all the goodness to shine through.

Shared with Sugar & Slice Sunday

Crunchy Caramel Banana Bread
Makes 1 loaf, 10 generous slices
1/4 cup canola oil
1 cup vegan caramel sauce
1 tbsp vanilla
Homemade Egg Replacer for 1 egg, prepared
4 mashed bananas
1/4 cup peach butter (or apple butter)
1 3/4 cups whole wheat flour
1/4 cup rolled oats
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 cup slivered almonds
1/4 cup sunflower seeds
2 tbsp whole flax seeds
  1. Preheat the oven to 325F and grease a loaf pan.
  2. In a large bowl, combine the oil, caramel, vanilla, egg replacer, bananas and peach butter. Beat well.
  3. Add the flour, oats, salt, cinnamon, nutmeg, baking soda and baking powder and mix until just combined.
  4. Fold in the almonds, sunflower seeds and flax seeds.
  5. Bake for 1 hour. Cool in the pan for 15 minutes, then turn out and cool completely on a wire rack.
Amount Per Serving
Calories: 349.2
Total Fat: 11.7 g
Cholesterol: 0.0 mg
Sodium: 197.0 mg
Total Carbs: 64.7 g
Dietary Fiber: 6.0 g
Protein: 6.1 g