Caramel & Coffee Banana Bread is the perfect marriage of a tender & moist coffee flavoured banana bread topped with a brown sugar glaze. It's eggless, whole wheat and without refined white sugar - an easy one bowl recipe!
Keyword banana bread
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Cooling Time 1 hourhour
Servings 19"x 5" Loaf
80mloil- 1/3 cup
100glight brown sugar- 1/2 cup packed
60mlGreek yoghurt- 1/4 cup
1tbspinstant coffee granules
110gwhole wheat flour- 1 cup minus 1.5 tbsp
15gcornflour- about 1.5 tbsp
1cupmashed bananas- 3 medium or 4 small bananas
70glight brown sugar
Preheat your oven to 160C. Prepare a 9"x 5" loaf pan either with butter or cooking spray or with parchment paper that slightly hangs outside for easy removal later.
Sift together whole wheat flour, cornflour, baking powder, baking soda and salt at least 2-3 times to aerate. Keep aside.
In a large bowl, mix together oil, yoghurt, sugar, instant coffee and vanilla and whisk till combined.
Sift in the dry ingredients and gently mix until combined. Do not overmix.
Add the mashed bananas and mix until combined.
Pour the batter into the loaf pan and smooth the top. Bake it at 160C for 40-50 minutes until the centre is set and a toothpick inserted in the centre comes out clean, or with a few moist crumbs, but no batter. If you feel the bread is browning too much on the top, tent it with a foil after about 30 minutes in the oven.
Allow bread to cool in pan on a wire rack while you make the glaze.
In a small saucepan, add the butter, brown sugar and salt. On a low heat, simmer the mixture for about 2-3 minutes till it thickens. Add the vanilla and stir in.
Let the glaze cool a little before pouring on top of the bread (still inside the pan). Spread it out evenly with the help of a spatula.
Allow the glaze to set a little (about 10 minutes) before removing the whole bread from the pan. Cool the bread completely on a wire rack before slicing and serving.
This banana bread can be stored at room temperature in an airtight container for 5-6 days. You can also freeze the bread for up to 6 months.
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