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Export 10 ingredients for grocery delivery
Step 1
Dissolve sugar: Warm coconut cream, sugar, and maple syrup in a small sauce pan over medium heat, until bubbles appear and sugar is dissolved.
Step 2
Simmer: Reduce heat to medium-low. Simmer for 10 minutes, stirring every 2 minutes, to ensure the mixture doesn't stick to the sides of the pot.
Step 3
Cool: Remove from heat. Whisk in vanilla and salt. Transfer mixture to a covered container. Refrigerate until set, ideally overnight (caramel will lighten in color and firm up as it cools).
Step 4
Preheat: Preheat oven to 325°F (165°C).
Step 5
Whisk batter: In a large bowl, whisk together ground flax and warm water until smooth. Whisk in banana, coconut oil, cane sugar, vanilla, baking powder, baking soda, and salt until well mixed.
Step 6
Add flour: Gently stir in flour, just until the last streak of flour is incorporated (use as few strokes as possible to avoid over mixing).
Step 7
Bake: Transfer batter to a parchment-lined 9 x 5-inch loaf pan. Bake until a toothpick, inserted into the center of the loaf, comes out clean (about 60 minutes). Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.
Step 8
Assemble: Right before serving, top the cooled loaf with the salted caramel. If desired, garnish with flaky salt (see note 4). Slice and serve immediately (see note 5).
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