I know some people believe vegan banana bread should be frosted. I’m not usually one of those people.
I firmly believe vegan banana bread should have a crunchy crust. And be free to eat plain or spread with whatever takes your fancy… like caramelised buckinis, say.
What’s a buckini, you ask? I had the exact same question. Thankfully, the Loving Earth website isn’t just a haven of deliciousness, it’s also a haven of amazing superfood, and their descriptions of what everything is and how it is going to add a burst of health to your everyday are easy-to-read and useful. they also have tips on how to use it, if you’re incredibly clueless like me.
These buckinis are made from buckwheat (which is apparently a fruit – who knew?!), which Loving Earth activate to make it easier for us to digest and retain the nutrients, and then flavour with agave, mesquite and cinnamon for a caramel flavour.
The website says to serve with your favourite milk and a bunch of other goodly things. I’ve heard people have them on yogurt, on porridge, on ice cream… and I have them on banana bread. They are lovely little crunchy morsels and breaking all the rules that say anything that is good for you can’t taste good too.
This recipe makes a moist, dense loaf of vegan banana bread – not cakey, not bready but fabulously cinnamony and banana-y. It’s sweet and goes well with a good strong cup of tea. I’m going to freeze extra for morning and afternoon teas, and it is a huge hit with my little gal.
Vegan banana bread with Loving Earth caramelised buckinis
Ingredients:
- 2 cups plain flour
- 3/4 cup sugar of your choice (anything non-refined is great)
- 1/2 cup Loving Earth Organic Coconut Sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup almond milk
- 1 tsp vinegar
- 4 large very ripe bananas, mashed
- 1/4 cup Loving Earth Raw Organic Coconut Butter/Oil
- 2 tbsp Loving Earth Raw Organic Light Agave Syrup
- 1 tsp vanilla extract
- 1/4 cup Loving Earth Organic Activated Caramelised Buckinis
Directions:
- Preheat oven to 180C.
- Mix milk with vinegar and let sit for a few minutes.
- Add dry ingredients together.
- Mix wet ingredients together and fold into dry.
- Pour into a greased and floured 9x5inch loaf tin and sprinkle top liberally with caramelised buckinis.
- Bake 1 hour, taking care to cover with foil if your buckinis are getting too brown. Bread is ready when a skewer inserted into the thickest part of the bread comes out clean.
- Cool 10 minutes or so before turning out onto a wire rack. You will lose some buckinis, but don’t worry!
If you don’t eat that day, the buckinis get less crunchy but still delicious!
Recipe adapted from here.
As you may already know, I have been working with Loving Earth, creating recipes from their super-awesome products, trying them out here and then giving readers a chance to win the same ingredients I used in the recipes… and today is giveaway day!
Loving Earth Organic Activated Caramelised Buckinis, 500g
Loving Earth Raw Organic Agave Syrup, Light
Loving Earth Raw Organic Maqui Powder, 15og
Loving Earth Organic Orange and Gubinge Raw Dark Chocolate, 100g
Loving Earth Activated Almond and Purple Corn Raw Dark Chocolate, 100g
Loving Earth Goji and Camu Camu Raw Dark Chocolate, 100g
Loving Earth Luvju a.f.a, goji and chia raw organic superfood bar, 50g
Loving Earth Luvju gubinge, camu and maca raw organic superfood bar, 50g
Loving Earth Luvju maqui, acai and cacao raw organic superfood bar, 50g
Loving Earth Luvju Coconut Mylk raw organic chocolate bar, 35g
Loving Earth Luvju Orange and Gubinge raw organic chocolate bar, 35g
Loving Earth Luvju Maqui raw organic chocolate bar, 35g
Loving Earth Luvju mint and a.f.a raw organic chocolate bar, 35g
All’s you gotta do is leave a comment below telling us what you would create from at least two of these products. And don’t worry – I won’t steal your ideas, I promise! The recipe that gets us (i.e. me + Cormac from Loving Earth) drooling the most, wins. You don’t need full recipes or photos or anything – just tell us what you would whip up.
The last lot of recipes were A-MAY-ZING so I can’t wait to see what you come up with this time!
*Disclaimer: I contacted Loving Earth directly with this idea as I really wanted to work with them. They couldn’t have been more friendly and willing to help. They generously gifted me two of each product that will be used over this series – one for me and one for you! That’s all, folks…
Mamacook says
September 6, 2012 at 8:02 pmI love the fact you have heart shaped cup measures too! I love them!
Mamacook says
September 6, 2012 at 8:03 pm(Oh and by the way I'd make a chocolate and pear cake, it's already low sugar but I'd try swapping out the sugar for agave syrup.)
Clare says
September 6, 2012 at 8:13 pmI'd use the caramalised buckinis, the organic orange & gubinge raw dark chocolate, and the agave syrup, (along side some other delicious ingredients) to make some super crunchy Choc chip cookies.
Kelly says
September 6, 2012 at 9:56 pmMmm I would use the caramelised buckinis, the Goji and Camu Camu Raw Dark Chocolate and the agave syrup to make some kick arse truffles. Can you imagine the yum?!?
Rhianna Blackthorn says
September 6, 2012 at 10:51 pmOk, lets try this. In a gorgeous serving glass:
A layer of orange chocolate mousse (using the
Loving Earth Luvju Orange and Gubinge raw organic chocolate bar), with some mandarin pulp mixed through and then set.
A layer of White chocolate and coconut mousse (using
Loving Earth Luvju Coconut Mylk raw organic chocolate bar) with some toasted coconut tossed through and then set.
Topped with a toffee crumble made with Loving Earth Organic Activated Caramelised Buckinis, toasted coconut, candied mandarin peel and grated chocolate.
Serve chilled with a dollop of coconut cream.
Christie Connelly says
September 6, 2012 at 11:14 pmI was going to ask you what that crunchy top stuff was when I ate a slice last week but then the convo veered off and I forgot! Glad I finally found out. Hooray for no-icing banan bread, me like crunchy top too – mainly walnuts, but buckini was pretty cool too 🙂
Talia Carbis says
September 7, 2012 at 5:46 amOh gosh, I think the vegan chocolate mousse I posted about the other day would taste devine with a few different types of those chocolates swirled through it!!
Audrey says
September 7, 2012 at 3:31 pmI would use the orange dark chocolate and agave nectar to make some chocolate-orange muffins.
Mary says
September 8, 2012 at 4:52 amI would make triple chocolate brownies with some of that delicious sounding chocolate. I'd also make up an apple crumble with the buckini's for the topping, they sound great!
ashley williamson says
September 8, 2012 at 11:32 amClassic chocote chip cookies with coconut mylk chocolate and agave syrup. Served with whipped banana icecream topped with. Carmalised buckinis. Drool. Xx
Karlene says
September 8, 2012 at 12:44 pmMexican chocolate walnut torte (with the agave syrup and raw dark chocolate)
Sharon Alger says
September 9, 2012 at 9:19 amI would make custard with those buckinis (how CUTE are they???) on top, using the orange chocolate. I really want to make this banana bread, it looks perfect
K Jetson says
September 9, 2012 at 10:29 amraw caramel slice using agave, buckinis and coconut chocolate
H.H says
September 11, 2012 at 2:53 am1. Coconut yogurt, buckini, berry parfait topped with a drizzle of melted chocolate
2. Vegan, organic 'mint slice' biscuits using the mint & a.f.a luvju chocolate
Jessica Lowe says
September 11, 2012 at 3:50 amI would make a healthy, chocolatey version of the 'bread and butter pudding' by melting one of those blocks of chocolate with 1 cup of cream/coconut cream/almond milk and 1/2 cup of the coconut sugar, whisked with some maqui and 1 organic egg, a good handful of raspberries, and some cubed, additive free/home made gluten free bread. Poured into ramekins and baked in the oven at 180 degrees celcius for 30 mins. Yummo! An antioxidant rich, choccy rich comfort food.
Jessica Lowe says
September 11, 2012 at 3:53 amthis would go nicely with a yummy homemade coconut ice cream too 🙂
Jessica Lowe says
September 11, 2012 at 3:54 amahhhh! And too meet the requirements of this competition, I would replace the coconut sugar with agave 🙂 haha
Nicky Pullen says
September 11, 2012 at 7:34 amooh…so yummy…all of it…I would make a fabulous smoothie with the buckinis, maqui & agave, add some frozen banana and berries and blend in my brand new vitamix…so exciting!!!! Then I would invite my dearest friends & family over to share the smoothie and give them all a luvju chocolate delight….happy joy all 'round…xx
Nicci says
September 11, 2012 at 7:35 amAn orange chocolate tart, using the Orange and Gubinge Raw Dark Chocolate, coconut milk, orange zest and ground almonds in the filling and the Activated Caramelised Buckinis in the crust and sprinkled on top
Julia Harris says
September 11, 2012 at 8:39 amI WOULD take the gubinge, cama and maca luvju bar and squish it into something, so it acts as a base and on top of that I would put a blend of really raw cashews (in paste form) plus agave, lemon, coconut oil and buckinis for some crunch! Then I'd refrigerate it, wait impatiently and eat it all up!
Renee Bell says
September 11, 2012 at 10:43 pmi would make my amazing chocolate brownie with the agave and chocolate (and coconut butter and coconut sugar and cacao powder and butter!) and then i would also mane a fabulous smoothie for afternoon tea with similar ingredients, but not cacao butter… yum yum!!!
Jade Lea says
September 12, 2012 at 12:27 amI would make a raw vegan citrus 'cheese' cake, with a base of loving earth activated Brazil nuts, agave, caramalised buckinis and cocoa butter. The filling would include loving earth activated cashew nuts, agave, mesique, vanilla beans, coconut sugar, as well as lemon, lime and orange zest. All topped with grated loving earth orange and gubinge raw dark chocolate.Mmmmm 🙂
Hannah says
September 12, 2012 at 4:52 amI would make a smoothie with the almond milk and activated almond corn dark chocolate (and a frozen banana), and then top it with the buckinis for crunch 🙂
Angela Johnson says
September 13, 2012 at 10:06 amRaw 'Bounty Bar' Coconut Chocolate Cups, with Caramalised Buckini Sprinkle, using:
Loving Earth Luvju mint and a.f.a raw organic chocolate bar
Loving Earth Luvju Coconut Mylk raw organic chocolate bar
Loving Earth Organic Activated Caramelised Buckinis
Loving Earth Raw Organic Agave Syrup
Oh yes!
Kelvis says
September 14, 2012 at 6:59 amIn keeping with my baking tradition and favourite sweet food of cupcakes, I would try goji and camu camu dark chocolate with caramel bukini topping, call me crazy but I think it may just work!
aimzsta says
September 14, 2012 at 7:05 amI would keep it delicious, raw and simple and make an array of chocolate coated strawberries (using organic strawberries and the different chocolate bars)! I'd also whip up a smoothie using the buckinis and some more fresh berries and fresh yoghurt!
Natasha says
September 14, 2012 at 7:15 amI would make a choc mint smoothie, using the
Loving Earth Luvju mint and a.f.a raw organic chocolate bar,
Loving Earth Raw Organic Agave Syrup. I'd blend it with almond milk, some Loving Earth raw cacao powder, frozen banana and a couple of mint leaves. Topped with some of that delicious sounding
Loving Earth Organic Activated Caramelised Buckinis, and some more Luvju mint chocolate grated over the top. Yuuuuuummmmmm!
Shellie says
September 14, 2012 at 7:27 amI would make chocolate orange cupcakes with the Organic Agave Syrup, coconut oil, flour, baking soda big chunks of the Organic Orange and Gubinge Raw Dark Chocolate – YUM!
Bree @ Twinkle in the Eye says
September 14, 2012 at 8:30 amI would make a Jaffa Chocolate Tart using the Loving Earth Organic Orange and Gubinge Raw Dark Chocolate and I would top it with a Goji and Camu Camu Raw Dark Chocolate Ganache. Too much?!
Kate Green says
August 29, 2013 at 12:45 pmA chocolate and pear tart with crunchy buckini in the base and Almond and Purple Corn Raw Dark Chocolate shavings on top!