Banana Bread with Caramelised Almond Topping

So, I know we’re not short on banana bread recipes but this one really is worth sharing and adding to the millions of recipes out there.

This is a banana bread you won’t only make when your bananas are left past their best, but will eagerly wait for your bananas to ripen to sweet goodness. Made with tofu, this bread is extra moist but with a wonderful caramel like crumb and the caramelised almonds really set it apart from the rest.

Serve this at a gathering and I promise you won’t have the temptation of leftover cake the next day!

Ingredients: Serves 12

For the banana bread:

• 185g/¾ cup silken tofu
• 185ml/¾ cup agave syrup
• 60ml/¼ cup (4 tbsp) extra virgin olive oil
• 1 tsp pure vanilla extract
• 250g/1 cup (2-3 medium) mashed ripe bananas
• 225g/1¾ cup whole wheat flour
• 30g/¼ cup cornflour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp sea salt

For the caramelised almonds:

• 200g/1½ cups blanched or plain roasted almonds, whole
• 140g/1 cup golden icing sugar
• 5 tbsp water or almond liqueur

Method:

For the banana bread:

1. Preheat oven to 180’C/350’F and grease and line the base of a 9×5”/2lb loaf tin. In a food processor mix the tofu, agave syrup, oil, vanilla extract and banana.
3. In a bowl, whisk or sift together the flour, cornflour, salt, baking powder, and bicarbonate of soda.
4. Add the mixed dry ingredients to the food processor with the wet ingredients and mix until smooth. Pour into the tin and level.
6. Bake for 30-35 minutes, or until a skewer inserted into the centre of the bread comes out without wet batter (a few crumbs are OK). Cool on a wire rack for 30 minutes before removing from pan. Use a skewer to stab the cake all over.

For the caramelised almonds:

1. Whilst the banana bread is cooling, start on the almonds.
2. Mix together the nuts, sugar and 3 tablespoons of the liquid in a large frying pan and place over a medium heat.
3. Stir constantly, allowing the nuts to caramelise and turn golden brown and ensure all the nuts are well coated in caramelised sugar.
4. When golden brown and fragrant, add the remaining 2 tablespoons to loosen the crystallised sugar, let it reduce slightly then pour over the warm cake and let the caramel seep into the holes in the cake.
5. Leave the cake and almonds to cool before serving.

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