SALTED CARAMEL MOCHA BANANA BREAD

Salted Caramel Mocha Banana Bread image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 14

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1 3/4 cup(s) gluten-free baking blend (or white whole wheat flour)
1/4 cup(s) cocoa powder (preferably dutch process)
2 tablespoon(s) cornstarch
2 teaspoon(s) espresso powder
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3 - extra ripe medium bananas, mashed
1/3 cup(s) unsweetened applesauce
2/3 cup(s) brown sugar
1/2 cup(s) sugar
1 teaspoon(s) vanilla extract
3/4 cup(s) reduced fat buttermilk
1/2 cup(s) fleur de sel caramel sauce* (+ more for drizzling)

Steps:

Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together baking blend, cocoa powder, cornstarch, espresso powder, baking soda, baking powder and salt. In a large bowl or stand mixer, beat together bananas, applesauce, sugars and vanilla until well combined. Stir in half the flour mixture, then buttermilk, then remaining flour mixture.
Transfer half the batter to prepared loaf pan. Pour caramel sauce on top, then add remaining batter. Use a butter knife to gently swirl caramel into the batter. Bake until a toothpick inserted in the center comes out with just a few crumbs, about one hour. Set loaf pan on a wire rack to cool completely. Serve drizzled with extra fleur de sel caramel sauce, if desired. Store in an airtight container for up to one week.