Vegan Caramelized Banana Pull Bread
Hello & Happy Tuesday!!
If there is one category of recipes I lack, but love to produce, it’s breads!
There is truly nothing better than homemade bread, but the concept is involved and can be too much for many. This is why the majority of us opt for ready made dough. However, if you can take the extra time to make your own dough the experience is well worth it!
One bread concept I’ve always seen, but never vegan, is breakfast pull bread! The idea is to create layers for aesthetic appeal and to make enjoying each piece more seamless! Without a vegan version in sight, I sought out to create the best flavor I could come up with..
A Caramelized Banana Pull Bread!
What’s fab about this concept is everything! While it may take the dough a while to rise like all bread recipes, it’s packed with minimal ingredients, uses coconut sugar, bananas, and coconut to add a natural sweetness, has aesthetic appeal, is great for entertaining, allows you to portion control with the slices, is perf for any season, and can easily be made in bulk!
If you love fun breakfast recipes for those days you want to indulge, this recipe for vegan Caramelized Banana Pull Bread is for you!
Why this recipe rocks:
Sweetened with coconut sugar, bananas, and coconut
Perf for any season
Great for entertaining for brunch!
Eat Drink Shrink
Yields 10-12 slices
1 hr, 30 Prep Time
45 minCook Time
2 hr, 15 Total Time
- 1 package of yeast
- 1/4 cup vegan butter (melted)
- 3/4 cup warm almond milk
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1 tbsp vegan egg powder mixed with 3 tbs almond milk
- 3 cups flour
- 3/4 cup coconut sugar
- 1/3 cup vegan butter (melted)
- 1/2 cup toasted pecans
- 1 1/2 cups sliced bananas
- 1 tsp ground cinnamon
- 1/4 cup flour
- 4 tbsp vegan butter (cold)
- 1/4 cup coconut sugar
- 1/4 tsp ground cinnamon
- 1/2 cup shredded coconut
- 1/2 cup toasted pecans
- Preheat the oven to 250. In a bowl combine the yeast and warm milk. Allow to sit for 5 minutes to activate. Now add the coconut sugar, salt, and melted vegan butter. In the bowl of a standing mixed add the wet ingredients and gradually add the dry until a dough begins to form. Knead the dough until it becomes soft (10 mins). Place in a greased bowl, cover, turn off oven and let rise for 45 mins or until its doubled in size.
- Remove from bowl and roll out into a large rectangle. Roll into a 20x12 size rectangle (larger than mine), brush the dough with the melted butter, and sprinkle with the cinnamon, coconut sugar, toasted pecans and sliced bananas. Cut down the center lengthwise to make two 20x6 inch strips.
- cut each strip crosswise intro five 6x4 inch strips. Make two stacks of five strips each. Once you have two stacks, cut each stack again! I didn't do this in my recipe, but it will make more strips and be easier to remove each piece. Place into a greased loaf pan and allow to rise in the oven for another 40-45 mins until doubled.
- Make the topping by combining everything in a bowl. Preheat the oven to 350 and bake for 45 mins or until golden brown. For additional sweetness you can drizzle with chocolate!