Description
Walnut-studded banana bread griddle cakes are hearty and delicious on their own, or completely over-the-top amazing when paired with caramelized banana-walnut caramel sauce. Vegan and gluten-free.
From Heather Christo.
Ingredients
- ¾ cups Unsweetened Coconut Milk (I Use The Kind From A Carton)
- 1 teaspoon Apple Cider Vinegar
- 1 cup All-purpose Gluten Free Flour (I Use Bob’s Red Mill)
- 2 Tablespoons Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- 2 Tablespoons Melted Coconut Oil
- ½ cups Mashed Bananas
- ½ cups Toasted Walnut Pieces
- FOR THE CARAMELIZED BANANAS:
- 2 teaspoons Coconut Oil
- ¼ cups Sugar
- ½ cups Maple Syrup
- 1 Large Banana, Sliced
- ¼ cups Toasted Walnut Pieces
- 1 pinch Kosher Salt
Preparation
Combine coconut milk and vinegar in a small bowl and set aside for 5 minutes.
Whisk together the dry ingredients in a medium bowl. Add coconut oil, banana puree, walnuts, and the coconut milk mixture. Whisk until smooth.
Heat a griddle or nonstick pan over medium-high heat. Grease griddle with coconut or vegetable oil over medium heat.
Pour the cakes and cook for about 2 minutes or until you see little bubbles forming on the edges of the cakes. Flip and cook another minute or two. These are thick cakes, so reduce the heat if you need to so that they cook through without getting too brown. Serve immediately or keep hot in a warm oven until ready to serve.
For the caramelized bananas, in a medium nonstick pan over medium high heat, add coconut oil and sugar to the dry pan. Let sugar melt, and when it starts to turn golden brown, add syrup, which will bubble. Add bananas, walnuts, and salt and stir gently to coat and until they have a nice golden crust.
Top griddle cakes with hot caramelized bananas, walnuts and caramel sauce.
