So, we are talking banana bread today. This quick bread is probably one of the easiest and most familiar baked goods in many kitchens with a plethora of recipes out there to prove it. Earlier, I posted a maple-olive oil banana bread recipe that has been in my rotation a few years now from the Shutterbean blog that I absolutely adore. The bread AND the blog. Actually, it’s been the only recipe I’ve used since I first started making banana bread.
However, this time I decided to change it up a bit and mash up two recipes that I’ve been eyeing on for some time that I found on a couple of my favorite blogs. So we have a vegan banana bread with a vegan, naturally sweetened salted date caramel swirl. YUM! Do not let the vegan-ness scare you away; there are no weird ingredient substitutions or fancy ingredients.
This bread turned out barely sweet, dense, and moist due to the number of bananas used. Then to bite into the date-caramel swirl within the bread is just a flavor bonus. I feel the bread is best served warm, straight out of the oven. However, simply toasting a couple slices in the morning works just as well and makes for a filling and delicious breakfast.