• 2 fully ripe bananas
  • 100 g
  • T80 flour
  • 50 g arrowroot
  • 50 g water
  • 50 g sunflower oil
  • 3 tablespoons agave syrup
  • 1 tablespoon ground flax seeds + 2 tablespoons water
  • 1 teaspoon baking soda
  • 1 tablespoon cider vinegar
  • 1 pinch of salt

Vegan caramel
200 ml coconut milk
  • 3 tablespoons sugar
  • 1 tablespoon coconut oil


  1. Start by mixing in a blender one tablespoon of flax seeds to reduce them to powder. Add two tablespoons of water and let stand 10 minutes. This mixture allows to replace the egg in this recipe.
In a bowl, mash bananas with a fork. Add the flour, arrowroot, agave syrup, baking soda, cider vinegar, water and oil. Mix all before adding the ground flax seeds.
Pour into individual cake moulds and put in a preheated oven for 20 minutes.
Realize the vegan caramel pouring in a saucepan coconut milk, coconut oil and sugar cane. Maintain a constant temperature and hot well without bringing to a boil and stir constantly. The mixture thickens slowly and browns. After ten minutes, the caramel is ready. It will be more or less liquid depending on the cooking time. When it reaches the desired consistency, set aside off the heat.
Once the banana breads are cooked and removed from the moulds, spread caramel on top and end sprinkling crushed pecan.