Servings: 1 large loaf
Preparation time: 1 hour 30 minutes
Banana bread ingredients:
- 130 g margarine
- 100 g granulated sugar
- 110 g light brown sugar
- 280 g very ripe banana, mashed
- 1 banana, halved lengthways
- 250 g plain flour
- 3 eggs (or egg substitute)
- 40 ml neutral oil
- 80 ml buttermilk
- 60 g sour cream
- 1½ tsp vanilla extract
- 5 g bicarbonate of soda
- 2 g baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 40 g desiccated unsweetened coconut
- 2 tbsp La Vida Vegan white coconut spread
Maple caramel:
- 60 g margarine
- 60 g dark brown sugar
- 30 ml vegan whipping cream
- 40 g maple syrup
- Pinch of salt
Preparation:
- Preheat the oven to 175°C. Line a loaf tin with baking paper and grease it.
- Toast the coconut for 5–8 minutes at 165°C until lightly golden brown.
- Make the maple caramel by adding the margarine, brown sugar, whipping cream, maple syrup and salt to a small saucepan. Stir until everything has melted and leave to simmer gently for 1 minute. Remove from the heat.
- Place the halved banana on the bottom of the loaf tin and sprinkle the coconut over the top.
- Pour the warm caramel over the banana and coconut.
- Melt 130 g margarine and allow it to brown lightly while stirring. Remove from the heat and leave to cool slightly.
- Mix the flour, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg.
- Mix the cooled margarine with both sugars and the oil. Stir in the mashed banana, eggs, vanilla and sour cream.
- Alternately add the buttermilk and flour mixture. Mix briefly until just combined. Fold in 2 tbsp La Vida Vegan white coconut spread.
- Pour the batter over the maple caramel and smooth the top.
- Place the loaf tin on a baking tray and bake for 50–60 minutes at 175°C. A skewer inserted into the centre should come out mostly clean.
- Leave to cool for 10–15 minutes. Run a knife around the edges and carefully turn the banana bread out onto a plate or board.
- If desired, finish with a pinch of coarse sea salt. Delicious served warm or at room temperature.
