When I was in Maui last fall, I brought a few recipes from one of my favorite baking blogs, Eat the Love with me to make. They all turned out so well, I looked for a few more recipes to take with me when I went in March, along with a few of my own ideas.
One of the recipes I brought along was for this Caramelized Banana Rum Bread w/ Macadamia Topping. It seemed easy enough to veganize and I turned out to be correct…although not totally without error. We have two places on Maui; I had never baked at one of them before and it turns out the oven is super old and just, you know, a lil funky. So, I didn’t think my first bread was going to turn out, but I was pleasantly surprised. It’s great when a recipe for a baked good is a little forgiving and I think this one is.
Never mind that slightly overdone topping…it was the oven…I swear.
To make this delicious recipe vegan simply:
Replace butter with: Earth Balance, Coconut Oil or Earth Balance Coconut Spread
Replace yogurt with: So Delicious Coconut Milk Yogurt in Vanilla or Plain
I also made this bread with my favorite bananas; Hawaiian apple bananas! I’m sure any bananas will do just fine however. I also used Koloa Rum which I also happen to think is pretty dang good.
I used a larger loaf pan than I should have because it’s all I had, but feel free to use one slightly smaller for a taller loaf.