|Prep time||20 minutes|
|Cook time||105 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 160°C, gas mark 3.
Place the peeled, chopped and overripe bananas in a medium bowl and mash with a fork. Add the oil, vegan egg replacement, water, 150g of the coconut sugar and 1 tsp of vanilla extract and whisk to combine. Add the sifted flour, cinnamon and toasted, skinned and chopped almonds. Mix, to combine.
Pour into a lightly greased 25cm x 11cm loaf pan lined with non-stick baking paper and bake for 1 hour and 25 minutes, or until a skewer inserted comes out clean.
Allow to cool for 5 minutes, before turning out onto a wire rack to cool completely.
To make the caramel, add the coconut cream, 260g of coconut sugar and maple syrup to a small sauce pot. Bring to a bubble over a medium heat, and stir until the coconut sugar has dissolved. Reduce the heat to medium-low, so that the mixture is only bubbling gently. Cook for an additional 10 minutes, stirring every 2-3 minutes to ensure the mixture doesn’t stick to the sides of the pot or burn.
Whisk the second teaspoon of vanilla and salt into the caramel mixture, then remove from the heat.
Transfer the mixture to a sealed container and place in the refrigerator to set.
Spread the caramel over the cooled banana bread and sprinkle with toasted almonds.