Banana Bread has been a staple in my house since I discovered it, and one of my favorite cakes ever. Cake for breakfast? This is it. Or better as a mid afternoon snack with a cup of coffee? Mmmm… tough decision for me, I would always start and end my day with a big piece of cake.
This banana bread is made with vegan date caramel and very ripe bananas, making it super flavorful and full of goodness. You can make or buy the caramel, although I recommend you to make your own, there is nothing like homemade caramel sauce.
How to make Vegan Date Caramel
Date caramel is so easy to make and extremely delicious. Al you need are moist and fresh dates. If you find your dates a bit dry, soak in warm water first to soften them.
- Start by combining the dates, plant based milk and vanilla extract in a food processor. Then, mix on high until very smooth and creamy or until you get your desired consistency. Your can adjust the consistency by adding more milk if it is too thick to pour easily.
- Remember to scrape down the sides twice during the process.
- Will keep in an air-tight container in the refrigerator for 1-2 weeks.
Tips for making this Vegan Gluten-free Caramel Banana Bread
Use ripe bananas. If your bananas are a little green and you need them right away, place them unpeeled on a lined baking sheet and bake at 250˚F for 15-20 minutes or until they have softened. They are done when the peel is shiny and black.
You can use thawed bananas for banana bread. Make sure to thaw them completely before throwing them into the mixing bowl.
Adding Walnuts. I make this banana bread nut-free but but adding a bunch of walnuts will work great here.
Sugar free. To make it sugar free, replace sugar with honey.
Storage Options
Store covered in an air-tight container for two or three days, in a cool, dry place, out of direct sunlight.
If you would like to keep it for longer, the safest place is in a well-sealed tin in the fridge.
Vegan Gluten-free Caramel Banana Bread
This Caramel Banana Bread is loaded with ripe bananas and date caramel sauce. It is one of those classic comfort food recipes everybody loves.
Ingredients
- For the Cake:
- 1 + 1/4 cups GF flour
- 1 tsp baking powder
- 2/3 cup vegetable oil
- 3 ripe bananas (mashed)
- 2 flaxseed or chia seed eggs
- 1/2 cup sugar ⠀
- For the Caramel Sauce:
- 3/4 cup dates
- 1/4 cup plantbased milk
- 1 tsp vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350 ºF/180ºC, and lightly grease a standard bread loaf pan (mine was 8” x 4”/ 20x10cm) with margarine or vegetable oil.
- To make the chia egg or flaxseed egg, combine 1 tbsp chia seeds or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to thicken and become a gel.
- In a large bowl, blend together the prepared chia or flaxseed “egg”, sugar, bananas and vegetable oil until smooth.
- Add the flour and the baking powder, stirring just until well combined.
- Spoon the batter evenly into the prepared loaf pan and bake on the middle rack for 55-60 min or until a toothpick inserted into the center comes out clean.
- Let the banana bread rest for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.
For the Caramel Sauce:
- Start by combining the dates, plant based milk and vanilla extract in a food processor. Then, mix on high until very smooth and creamy or until you get the desired consistency. Your can adjust the consistency by adding more milk if it is too thick to pour easily.
- Remember to scrape down the sides twice during the process.
- Will keep in an air-tight container in the refrigerator for 1-2 weeks.
Looking for more vegan/gluten-free treats from Simple Green Recipes?
Vegan Flourless Chocolate Cake with Whipped Cream and Caramel
More coffee cake recipes from favorite blogs:
Cinnamon Coffee Cake from Taste of Home
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