(ad) Butter Scotch Banana Bread
Did you know you can make banana bread even more delicious by adding some vegan butter scotch sauce to it? This fluffy, moist, deliciously sweet banana bread has a caramelised top that is just to die for, and it's so simple! This new delicious recipe in collaboration with Nature's Charm uses their coconut butter scotch sauce and evaporated coconut milk to level up your usual banana bread recipe to what might be the most delicious thing I've had in a long long time. Give it a go and remember to tag me @mealsbymiri on Instagram so I can see your creations!
150g Whole wheat flour
210g All purpose flour 2 tbsp Ground flax seeds + 6tbsp water
450g Ripe (spotty) bananas
150ml Nature's Charm evaporated coconut milk
1 tbsp Apple cider vinegar
100g Nature's Charm butterscotch sauce
45g vegan butter
40g Brown sugar
50g White sugar
0.25 tsp fine table salt
1 tsp Baking soda
1 tsp Baking powder
Preheat your oven to 180 degrees Celsius. Start by mashing mixing your flax seeds and water and set aside. Mash your bananas and mix with your sugars, apple cider vinegar, evaporated coconut milk, melted butter and butter scotch sauce. Add the flax mixture and mix until fully combined. In a large bowl add the flours, baking powder, baking soda and salt. Pour the wet mix into the dry and fold to combine. Line a loaf pan with parchment paper and add the banana bread batter. Drizzle 2tbsp butter scotch sauce on top, swirl it in and bake on a wire rack in the middle of the oven for 1 hour or until a skewer inserted comes out clean. Remove from the oven and cool completely before serving.