1 cups/128g Caster Sugar
2 tbs Golder Syrup
1/2 cup/120ml Dairy Free Cream
1/2 cup/115g tbs Vegan Margarine
1 tbs Vanilla Bean Paste
4 Bananas, peeled & cut in half length-ways
1 tbs Coconut Oil
Vegan Ice Cream
To make the caramel sauce add the caster sugar & golden syrup to a heavy based saucepan. Place the pan over a medium heat & allow to melt to an amber coloured caramel. Once melted take the saucepan off the heat then carefully whisk in the cream & margarine. Once incorporated, place the sauce back over a low heat & add vanilla to taste.
Set the sauce aside whilst you caramelise the bananas.
Place a heavy based non stick frying pan over a medium heat. Add the coconut oil & when the pan is hot add the bananas. Caramelise for 2-3 minutes on both sides.
To serve, top your warm pain au chocolat with the caramelised banana & then drizzle over the caramel sauce.
Serve with vegan ice cream & mint
Any left over sauce can be stored in a sealed contain for 3-4 days in the fridge