Peanut caramel banana bread
Ingredients:
2 ripe bananas
200g buckwheat flour
1 tsp baking powder
1 tsp bicarbonate of soda
110g medjool dates
190ml almond milk
pinch of Himalayan pink salt or sea salt
30g natural peanuts, chopped.
Peanut caramel:
180g medjool dates
3 tbsp peanut butter
3tbsp almond milk
Method:
preheat oven to 170 degrees centigrade or 325 degrees farenheit and line a 18cm x 8cm loaf tin with baking parchment.
mash the bananas
blend the dates and almond milk in a high speed food processor.
in a large bowl combine the flour, baking powder, bicarbonate of soda and pinch of salt.
stir in the mashed bananas and date mixture until all the ingredients are fully combined.
make the caramel by blending the dates, milk, and peanut butter in a high speed food processor until smooth.
pour half the banana bread mixture into the loaf tin, then pour over the peanut caramel, and then pour the remaining banana bread mixture over the top of the caramel layer.
sprinkle the peanuts over the top of the loaf.
bake in the oven for 35-40 minutes until cooked through (you can tell if cooked by inserting a knife into the middle of the loaf and checking if it comes out clean).
take out of oven, allow to cool for 10 mins, then turn out onto a wire rack to cool completely before cutting into slices.
loaf will keep for up to 1 week stored in an airtight container or up to 8 weeks in the freezer.