Sort ingredients
kkcooks
QR Code
Listen
Pdf
Preheat the oven to 175°c fan forced.
Butter the inside of a loaf tin, then line with baking paper.
Slice the bananas into thin rounds and arrange them in a single layer over the base of the tin.
To make the caramel, place the coconut sugar and water into a saucepan over medium heat.
Once the sugar has dissolved, add the butter and let it gently bubble for 2-3 minutes until slightly thickened.
Pour the caramel evenly over the bananas.
In separate bowls, combine the wet ingredients and the dry ingredients.
Pour the wet into the dry and gently fold until just combined, being careful not to overmix.
Pour the batter into the prepared loaf tin and bake for 50–58 minutes, or until a skewer inserted into the centre comes out clean.
Allow the banana bread to cool for 5-8 min.
If you’d like a perfectly flat base, carefully trim the domed top.
Place a serving plate over the tin, flip it over, then gently remove the tin and peel away the baking paper