The Lovell Table

Banana bread is one of my favorite breakfast treats and this one is truly special. I used Chobani’s Dairy Free Caramel Macchiato Creamer to give it a distinctly caramel taste and help the bread become even more moist. Then Tom and Jenny’s Sugar Free Caramels melt into the bread during baking to create pockets of caramel goodness. You’re welcome.

Click here for the creamer

Click here for the caramels

Ingredients

• 1 3/4 cups whole wheat pastry flour
• 1/2 cup old fashioned oats
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 6 tablespoons of melted plant based butter
• 2 eggs
• 1 cup Chobani Dairy Free Caramel Macchiato Creamer or almond milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 mashed bananas
• 1/2 cup sugar free caramels

Method

1. Heat the oven to 350 degrees
2. In a bowl combine the dry ingredients (salt, flour, oats, baking powder)
3. In a separate bowl whisk together the wet ingredients (eggs, creamer, maple syrup, vanilla extract, melted butter)
4. Whisk the mashed bananas into the wet ingredients
5. Gradually whisk the dry ingredients into the wet until combined
6. Fold the caramels into the batter with a spatula
7. Pour the batter into a greased loaf tin and top with more caramels
8. Bake for 45 minutes
9. Take out of the oven and cover with tin foil and then bake for 5-10 minutes more or until a fork comes out of the middle with just a few crumbs