This recipe has been inspired by my recently travelling adventure in Australia, every café and restaurant there serve banana bread and I have to admit I tried some very deliciously moist bread.
I wanted to put a twist on this recipe by adding a toffee and turn into a banoffee bread. I know you will enjoy this recipe as much as my family and I did.
- For The Loaf
- 240g flour
- 2 tsp baking powder
- 150g coconut sugar
- 1 tsp cinnamon
- 4 very ripe bananas
- 175ml olive oil
- Pinch salt
- 2 medium-sized eggs
- For The Toffee Sauce
- 150g coconut sugar
- 2 tbsp water
- 1 tbsp soya butter
- 60g dairy-free cream alternative
Begin the process by pre-heating the oven to 180C degrees.
Using the Ninja Kitchen system – blend 3 bananas along with the coconut sugar and set aside while you prepare the rest of the cake.
Sieve the flour, cinnamon and baking powder into a large mixing bowl, add the mushed bananas and coconut sugar mixture along with the olive oil and salt – begin to slowly combine the batter.
Chop the last banana in small chunks and pour over the batter along with eggs (or vegan eggs), and gently combine the batter, (do not over mix the batter).
Pour the batter into a greased loaf baking tin, place in the oven and bake for 30 minutes. After 30 minutes, quickly open the oven and turn the tin the opposite way and bake for a further 10-15 minutes at 150C degrees.
Pierce the cake before removing it from the oven to make sure it has completely baked through, once baked remove from the oven and allow it to cool for approximately 20-25 minutes before removing from the tin.
Now begin preparing the toffee sauce by placing a small saucepan over low heat, pour the coconut sugar, water and butter and allow the ingredients to melt to form a caramel, once the ingredients melt into a caramel sauce pour the dairy-free cream and mix further. Simmer on very low heat until the toffee begins thickening up.
Pierce several holes on top of the cake and pour the toffee sauce over and enjoy (OPTIONAL – sprinkle with banana chips and chopped pecans).