Banana bread is a twist on a classic, and one of my favorite things to bake the night before a morning home match. It's delicious by itself, but when it's drizzled with salted caramel sauce, it's freakin' fantastic! It's so good, in fact, that you'll have a hard time going back to the classic version.
In this recipe, I used unsweetened almond cashew milk, and it made the banana bread super moist. (I know, I used the "M" word... but it is!) The bread also has a swirl of salted caramel sauce baked inside, with a crunchy cashew streusel topping.
The sweet and salty combo is out of this world! All of the flavors worked so well together, and the topping is to die for! Every time I bring this to a match, there is none left, and everyone is begging for the recipe. So, I thought I'd put it up here now so that everyone could make it. (Just writing about this makes me want some, lol!)
Take this to your next home match, and you'll see what I mean!
INGREDIENTS FOR THE BREAD
INGREDIENTS FOR THE STREUSEL TOPPING
NOTES: This can be made the night before. Make sure and wrap it tightly in aluminum foil, and bring some extra salted caramel sauce!
If you're making it for yourself, it will keep covered for about 4 days. You can also freeze it to have later for up to 2 months.
Serving Size 1 slice
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Salted Caramel Banana Bread
