I’m following The Great British Bake Off in spirit by recreating recipes each week in a vegan, wheat-free style. The recent episode focused on bread — quick breads, baguettes and imaginative 3D sculptures — and it inspired me to make a loaf that’s both familiar and special: salted caramel banana bread.
This loaf starts with ripe bananas that are gently caramelised, folded into a spelt batter for a light, wheat-free crumb, then finished with a glossy salted caramel glaze. The result is an indulgent-tasting banana bread that remains low in fat and entirely vegan.
The caramel flavour comes from coconut sugar, which gives a deep, toffee-like note without relying on butter or cream. I prefer coconut sugar for its rich taste and because it works well when caramelising fruit. For the flour I use wholegrain spelt (white whole spelt works particularly well), which keeps the loaf wheat-free while contributing a pleasant, nutty texture.
This version is deliberately fat-free: no oil or butter is added to the batter. The moisture comes from bananas and a small amount of almond milk, which, combined with the caramelised fruit and maple syrup, keeps the crumb tender and flavorful. Topping the loaf with a salted caramel glaze adds a decadent finishing touch and balances the sweetness with a hint of sea salt.
If you enjoy banana bread but want to try a more complex flavor profile, this salted caramel variation is well worth baking. It’s an excellent choice for brunch, an afternoon treat with tea, or as a centerpiece for a casual gathering. I’m planning to test the same batter as muffins next — they would make great grab-and-go snacks.
📖 Recipe
Salted Caramel Banana Bread
12
15 minutes
40 minutes
55 minutes
A rich-tasting take on classic banana bread. Vegan, wheat-free and fat-free, this loaf combines caramelised banana with a salted caramel glaze for a balanced, sophisticated flavor.
Ingredients
For the caramelised banana bread
- 80 ml / ⅓ cup almond milk
- 2 tbsp lemon juice
- 3 large bananas, the riper the better
- ¼ cup coconut sugar
- 60 ml / ¼ cup maple syrup or agave nectar
- 2 cups wholegrain spelt flour (white whole spelt recommended)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
For the salted caramel glaze
- 2 tbsp almond milk
- 2 tsp arrowroot powder
- ¼ cup coconut sugar
- Sea salt, to taste
- Dried banana chips, to decorate (optional)
Instructions
- Preheat the oven to 170°C / 340°F. Grease or line a 9 x 5 inch loaf tin and set aside.
- Combine the 80 ml almond milk with the lemon juice and let it sit for a few minutes to form a quick buttermilk substitute.
- Peel and mash the ripe bananas, then place them in a small saucepan over low heat. Add ¼ cup coconut sugar and 60 ml maple syrup, stirring gently until the bananas soften and develop a caramelised color and aroma. Take care not to burn them; a low, steady heat works best.
- Remove the caramelised bananas from the heat. Stir in the almond milk/lemon mixture to combine. In a separate bowl, whisk together the spelt flour, baking powder and bicarbonate of soda, then fold the dry ingredients into the wet mixture until just combined.
- Transfer the batter to the prepared loaf tin and bake for 35–40 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Oven times vary, so start checking at 30 minutes if your oven runs hot.
- Allow the loaf to cool completely on a wire rack before glazing. Cooling fully ensures the glaze will sit nicely on the surface without sliding off.
- For the glaze: mix 2 tbsp almond milk with the arrowroot powder in a small saucepan until smooth. Heat to medium, add ¼ cup coconut sugar and stir continuously until the mixture thickens and becomes glossy and bubbly. Remove from the heat and season with a generous pinch of sea salt to taste.
- Brush the glaze over the cooled loaf, scatter a few dried banana chips on top for texture if you like, then slice and serve. Store the bread in an airtight container at room temperature for up to three days.
Nutrition Information
Yield 12
Amount Per Serving
Calories 164
Carbohydrates 38g
Fiber 3g
Protein 3g