Upside Down Walnut Banana Bread
Moist, tender, warm and comforing: this eggless upside down caramel chocolate chip brown butter walnut banana bread is the best banana bread you’ll ever have ♡
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Upside Down Walnut Banana Bread
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servings
7 slices
prep time
20 min
cook time
40 min
Ingredients
Caramel
- ¼ cup (50 g) monk fruit sweetener
- splash of water (1 tbsp approx)
- 1 tbsp (13 g) salted butter
- pinch of flaky salt
Batter
- ¼ cup (60 g) milk
- 1 tbsp (15 g) apple cider vinegar
- 2 overripe bananas (200 g)
- ¼ cup (50 g) monk fruit sweetener (increase to 70 g if bananas are not too sweet)
- ½ cup (75 g) butter
- 1 tbsp (13 g) coconut oil (or vegetable oil)
- 1 tsp vanilla extract
- 1 cup (120 g) all purpose flour
- ½ cup (45 g) oat flour, rolled oats blended into a fine powder
- ½ tsp cinnamon
- 1 tsp (4 g) baking powder
- ¼ tsp (1.5 g) baking soda
- pinch of salt
- pinch of instant coffee
- ⅓ cup chocolate chips
- ⅓ cup walnuts
Garnish
- salted butter
- flaky salt
Equipment
Instructions:
- For the caramel: To a saucepan, add monkfruit sweetener gold (monk fruit sweetener + allulose) and a splash of water. Give it a good mix till the sweetener is almost dissolved and turn on the heat. Cook over medium low heat, undisturbed till the mixture starts bubbling and slowly turns a deep golden brown. This can take around 10–13 minutes, depending on your pan and heat.
- Once the caramel has reached a golden brown colour, reduce the heat to the lowest setting and add softened salted butter. Mix well and let it cook for another 1–2 minutes till smooth and glossy.
- To assemble: Line the bottom of a 7 inch loaf tin with parchment paper. Arrange 2 whole bananas as the base. Pour the caramel evenly over the bananas and set aside while you prepare the banana bread batter.
- For the batter: In a bowl, add milk and apple cider vinegar. Set it aside for about 5 minutes to turn into buttermilk.
- In a pan over low heat, melt the butter and stir frequently for 5-7 minutes till it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- In another bowl, add the overripe bananas and mash them well with a fork. You can blend them for a smooth consistency or keep them a little chunky if you prefer some texture.
- Add in the monk fruit sweetener, buttermilk, slightly cooled brown butter, vanilla and coconut oil and whisk again till the wet ingredients are well combined.
- Sift in the dry ingredients: all purpose flour, oat flour, cinnamon, instant coffee powder, baking powder, baking soda and a pinch of salt. Gently fold it all together with a spatula until just combined.
- Fold in your mix-ins. You can use anything you like: nuts, seeds, chocolate or dried fruits. I used walnuts and dark chocolate chips.
- Once the batter is ready, pour it over the bananas and caramel and gently spread it into an even layer.
- Bake at 180°C for 45–55 minutes or airfry at 170°C for 30-45 minutes (reduce to 160°C if airfryer gets too hot to prevent burning the top) until a toothpick inserted in the centre comes out clean.
- This makes your home smell like a bakery and honestly, I can never wait so I always cut into it while it’s still warm but ideally, let it cool down completely before slicing and serving with some salted butter and flaky salt, enjoyy!
Recipe Video
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