happy national banana bread day!
i thought the 23rd was tomorrow but during the act (🙄) i was told it was actually today
so i got home and immediately cooked up this banana bread recipe and let me tell you
i forgot just how amazing banana bread is and with the secret added ingredients… love and caramel
it was heavenly and refined sugar free
caramel stuffed banana bread muffins:
1 1/4 cup almond flour
3/4 whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 1/2 ripe bananas
1/2 cup honey
1/4 cup coconut oil
2 eggs
1 tsp vanilla
1/3 cup almond milk
crushed walnuts
caramel:
1/3 cup canned coconut milk
3/4 cup coconut sugar or Truvia brown sugar
1/2 tsp salt
1 tbs coconut oil
start by making the caramel. turn the stove top up to medium high and add in all the ingredients. once it is at a rapid simmer, turn down to medium low and let simmer for 10-15 minutes. stir occasionally then take off heat and let cool.
preheat oven to 325f. in a bowl add in all the dry ingredients and mix. then in a separate bowl, mash up the bananas and mix with all the wet ingredients. slowly incorporate the wet into the dry. then fold in whatever add-ins you want, i went with walnuts.
fill a muffin pan with tins and grease. add in a spoonful of the batter into each muffin tin. then cover them with a bit of caramel. top with another spoonful of batter.
bake for 30-35 minutes and top with some more caramel and enjoy!
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