Remember my Halva Caramel Banana Bread from last Spring, aka my Quarantine dessert of choice?! 🤩🍌🥮
Well she got an update, and she’s more delish than ever because if banana bread isn’t awesome enough, this one is generous oozing with layers of tahini date caramel, and topped with caramelized coconut sugar + pecans 🥰
Thanks to NuNature Superfoods incredible date syrup and date paste, this sweet treat has the flavor and texture of gooey caramel without any need for sugar! Dates are indeed nature’s candy, and thus a welcomed addition to any sweet recipe.
I don’t care how hot it is! This one is worth turning on the oven, babe 😉
Bake it this weekend but also save it for later, because I know I’ll be baking her on repeat as soon as cozy comfort food season hits! 👩🍳
Don’t forget to tag @nourishwithashley and @nunature_superfoods with pictures of your delectable creation!
🍌Halva Caramel Banana Bread🍌
Base Batter Ingredients (Makes one 4×8 loaf):
4 medium-large overripe bananas – mashed (if previously frozen, thaw, strain, & discard liquid)
3 tbsp melted coconut oil
1 tsp vanilla extract
1/2 c GF flour blend
1/2 c oat flour
1/4 c tapioca starch
1 tbsp coconut flour, sifted
1/4 c ground flaxseed
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp Himalayan sea salt
For the Halva Caramel:
2/3 c NuNature Superfoods date paste
2 tbsp maple syrup
1/2 c tahini (or sub almond or cashew butter)
*Add a few tablespoons of water if your tahini is thick
For topping: 1 tbsp organic coconut sugar and a handful of chopped pecans or nut of choice
Combine the mashed bananas, oil, maple/date syrup, and vanilla and whisk well.
In a separate bowl, combine the remaining ingredients.
Stir the wet into the dry – batter will be lumpy.
For the caramel, blend all ingredients in a high speed blend until a thick caramel forms. Stir 1/3 of the caramel in the batter.
In a parchment lined loaf pan (with parchment extended up the long edges of the pan), pour half the plain batter into the pan. Swirl in most of the caramel, then top with remaining batter, and finally swirl in remaining caramel.
Sprinkle the top with 1 tbsp coconut sugar, and optional nuts
Bake at 400 degrees for 6-8 minutes, then reduce temperature to 350 and bake for 18-22 minutes or until top is springy and edges begin to pull away from pan.
Cool completely before removing/cutting.
Store refrigerated, but serve warm or at room temperature. I love it with coconut yogurt and a drizzle of NuNature date syrup!