This recipe for Banana Macadamia Loaf with Caramelised Bananas is plant based, gluten free, and very satisfying. Serve sliced banana bread with caramalised bananas, a dollop of coconut yoghurt or plant-based ice cream.
Banana Macadamia Loaf with Caramelised Bananas Recipe
Serves 8
Prep time: 25 mins
Cooking time: 25 mins
Ingredients:
3 large overripe bananas, mashed (about 1 ½ cups)
¼ cup (55g) brown sugar
1 tbsp maple syrup
⅓ cup (80ml) grapeseed oil
2 tbsp coconut cream
2 tsp vanilla bean paste
1 ⅓ cups (200g) buckwheat flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ground ginger
½ cup (70g) chopped macadamia nuts, plus extra to garnish
Caramalised bananas
2 tbsp (40g) Nuttalex
¼ cup (35g) brown sugar
2 bananas, peeled and halved lengthways
¼ cup (60ml) coconut cream
Coconut yoghurt or plant-based ice cream, to serve
Method:
Preheat oven to 180ºC (160ºC fan forced). Grease a 24 x 13cm loaf pan and line with baking paper.
Place mashed bananas, brown sugar, maple syrup, grapeseed oil, coconut cream and vanilla paste into a medium bowl and whisk well to combine.
Sift buckwheat flour, baking powder, bicarbonate of soda and spices into a medium bowl. Pour over banana mixture and stir until well combined. Stir in macadamia nuts.
Pour mixture into the prepared pan. Smooth the top and sprinkle with extra macadamias. Bake for 40-45 minutes or until cooked when tested in the centre.
To make the caramalised bananas, melt Nuttalex in a frying pan on a medium high heat. Add brown sugar and stir till bubbly. Add sliced bananas and allow to cook without stirring for a minute. Stir through coconut cream gently.
Serve sliced banana bread with caramalised bananas, a dollop of coconut yoghurt or plant-based ice cream.
Smart Tip:
This also makes a great french toast – fry slices in a pan with butter, or oil of your choice to keep it vegan until beautifully toasted. Serve with maple syrup and your choice of toppings.
Recipe from Culinary Expert Janelle Holston, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
