We love dessert and I have been playing around with gluten free and refined sugar free desserts that retain their fullness, richness and tastes great!
I have modified this banana bread a little bit to add in apple, caramel and sea salt!
1) 3/4 teaspoon of baking soda
2) 1/2 teaspoon of sea salt
3) 3/4 cup of almond flour
4) 1/4 cup of coconut flour
5) 2 tablespoons of olive oil
6) 3 eggs
7) 2 very ripe bananas
8) 1/4 cup of raw organic honey
9) 1/2 cup of chopped walnuts, (optional)
10) Thinly sliced apples
1) 2 tablespoons of raw organic honey
2) 2 tablespoons of pastured grass fed butter
3) 1 tablespoon of heavy cream
Preheat your oven to 350° F/175° C. Blend all the dry ingredients together in one bowl and add the
wet ingredients together. Mix the wet and dry ingredients together with a mixer to ensure batter is well blended.
Oil, butter or add parchment paper to a 9" pie pan. Add the batter to a baking dish. I added a sheet of parchment paper to the pan, it gives a fluted edge to the bread and is pretty when plated.
Bake for 30 minutes, or until browned and a toothpick inserted in the middle of the bread comes out clean.
Prepare the caramel sauce by heating the honey and butter in a small saucepan. Stir constantly until the mixture begins to bubble, thicken and become darker in color. Once the desired color is achieved turn down the heat and add in the heavy cream. Continue stirring and then remove from heat. Allow the sauce to cool for 5 minutes prior to adding over your slice of pie.
Sprinkle Thai Ginger sea salt over the caramel to take this dessert over the top!