Double Caramel-Nut Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large, over-ripe bananas2 cups shredded zucchini, dehydrated (~¾-1 cup dried volume)1 cup nutty salted caramel (½ cup salted caramel sauce + ¾ cup salted, toasted nuts)½ cup unsweetened almond milk1 tbsp vanilla1 tsp banana extract3 tbsp ground chia seeds1 ⅔ cups whole wheat flour¼ cup banana flour (or tapioca starch)¼ cup quick oats¼ tsp salt1 tsp cinnamon¼ tsp nutmeg1 tsp baking soda2 tsp baking powder1 tbsp caramel sprinkles, for topping
Heat oven to 325F and grease a large loaf pan.
Peel bananas into a bowl and mash with zucchini, caramel sauce, almond milk, vanilla and banana extract.
Stir in the chia seeds, flours, oats, salt, cinnamon, nutmeg, baking soda and baking powder.
Scrape into the prepared pan and sprinkle with caramel sprinkles.
Bake for 1 hour 45 minutes. Cool in the pan for 15 minutes, then turn out and cool completely on a wire rack.
Serving Size: Makes 1 loaf, 12 generous slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Peel bananas into a bowl and mash with zucchini, caramel sauce, almond milk, vanilla and banana extract.
Stir in the chia seeds, flours, oats, salt, cinnamon, nutmeg, baking soda and baking powder.
Scrape into the prepared pan and sprinkle with caramel sprinkles.
Bake for 1 hour 45 minutes. Cool in the pan for 15 minutes, then turn out and cool completely on a wire rack.
Serving Size: Makes 1 loaf, 12 generous slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 227.2
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 153.5 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 5.6 g
- Protein: 5.3 g
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