There are a few things I am constantly baking. One is banana anything and everything. We’ve become picky about bananas. I don’t know if they are one of those foods that has decreased in quality and flavor over the past few years but it kind of seems like it. There are always reject bananas around these parts, and I have an inability to waste them.
So I am always baking banana bread and banana cake and banana blondies. They thankfully tend to go over well and are devoured swiftly. But my often overly creative brain struggles to accept making the same banana bread again and again, so I like to reinvent it.
Enter the second thing I love to bake: mashups. Give me two different desserts I love and tell me to put them together and I am the happiest person alive. Blondies and brownies. Pecan pie and brownies. And now sticky toffee pudding and banana bread.
Sticky toffee pudding is one of my favorite desserts. It’s cake with sweet dates and tons of sauce and maybe a scoop of ice cream or dollop of whipped cream. What’s not to love? I took some of the classic flavors and components and made a twist on banana bread that is sticky, sweet, easy to make, and so perfect any time of day.
Bring on more bananas and mashups, this baker is ready for the challenge.
Sticky Toffee Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
Description
Sticky toffee pudding and banana bread combined into one irresistible breakfast, snack, or dessert.
Ingredients
3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2 teaspoons baking soda
1 tablespoon ground cinnamon
½ teaspoon ground cardamom
2 teaspoons espresso powder
2 teaspoons vanilla bean powder
¼ cup maple sugar
¼ cup pure maple syrup, plus 1/3 cup pure maple syrup
2/3 cup coconut sugar
1 cup olive oil
4 large eggs
7 overripe bananas, mashed
1 cup dates, pitted and chopped
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil 2 loaf pans or use oven safe bowls or ramekins.
In a large bowl, stir together sugars, ¼ cup syrup, and olive oil until combined. Stir in the eggs one at a time, followed by the vanilla, espresso, cinnamon, cardamom, baking soda, and flour. Finish the batter with the bananas and dates, stirring until combined.
Divide among the baking vessels and bake 50-60 minutes until a toothpick comes out clean or with a few crumbs. Immediately drizzle with the remaining 1/3 cup maple syrup and allow to cool in the pan before slicing and serving. Bread may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 30 seconds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Do you think this would work with normal all purpose flour? I don’t have easy access to the paleo blend you mentioned but the bread looks so yummy.
Hi Pooja! Yes, in any recipe you may use all purpose flour! You can also replace the sugar with granulated or brown sugar, and the coconut oil with butter. I hope this helps!
Lovely, thank you. I am going to try this tonight
Yay! Hope you loved it, Pooja!
This looks delicious. I have the same question as the person above. Let us know.
★★★★★