My family and I are part of a blended community of vegans, vegetarians, nut free, and dairy free eaters. The only special diet we don't have is gluten free, although this recipe could easily be adapted for that as well. This recipe is delicious no matter what diet you follow.
Family and friends seem to tire of the same old banana bread. Years ago one of the kids' friends actually cried when I served regular banana bread as a snack. It was clear that I was not the only one who tried to use up bananas in banana bread in this little guys circle. Since then, I have made all different kinds of banana bread. This is the latest banana bread recipe I have tried. It is a good one!
Not too long ago I came across a recipe for dulce de leche banana bread on Pinterest. I had a can of sweetened condensed coconut milk in the pantry and thought I would try and make vegan dulce de leche out of it and use it in the bread. Of course if I was going to go that far, I should make the whole bread vegan. It turned out delicious. In fact, I don't think it lasted 24 hours in our house. Vegans and non-vegans loved it!
Vegan Dulce de Leche Banana Bread
This recipe is adapted from; http://www.bakeorbreak.com/2017/01/dulce-de-leche-banana-bread/
Ingredients:
1 cup whole wheat pastry flour*
1/2 cup white flour
1/4 cup firmly packed light brown sugar
1/2 cup evaporated cane juice
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup almond milk (or non-dairy milk of choice)
6 tablespoons non-hydrogenated vegetable shortening, melted and slightly cooled
Vegan egg substitute to equal 1 egg (I use 3 tablespoons water + 1 tablespoon milled flax seed)
1 teaspoon vanilla extract
2 medium bananas, mashed
3 tablespoons vegan dulce de leche**
Directions:
1. Preheat oven to 350°F. Line an 8.5x4.5 loaf pan with parchment paper and spray lightly with cooking spray.
2. Stir together the flour, brown sugar, sugar, cinnamon, baking soda and salt. Make a well in the center of the mixture.
3. Add milk, shortening, egg substitute, and vanilla; stir until combined. Stir in the bananas.
4. Pour batter into prepared loaf pan, and spread evenly
5. Dollop the dulce de leche on top of the batter. Using a thin knife, swirl the dulce de leche into the batter.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool bread in pan on a wire rack for 10 minuted. Remove bread from pan to a wire rack to cool completely.
*Using all whole wheat pastry flour or all white flour would work too, I just had one cup of whole wheat pastry flour on hand when I made this.
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| Vegan Slow Cooker Dulce de Leche |
1. Pour sweetened condensed coconut milk into a small canning jar or two (depending on how big your slow cooker is) to at least 1/2" below the rim(s). Tightly secure lid to the jar(s).
2. Place jar(s) into the slow cooker or Crock-Pot and cover with water, making sure the water goes at least an inch above the top of the jar(s).
3. Cook the sweetened condensed coconut milk on low for 10-13 hours (mine took 13 hours to get a nice caramel color).
The dulce de leche is very liquid when it first comes out of the slow cooker and it may be a bit darker at the bottom of the jar(s). Just give the jar(s) a good shake to distribute the darker caramel and refrigerate. The dulce de leche will firm up when chilled.
Enjoy!
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