vegan & GF banana bread with blueberry frosting
Dry ingredients
- 2 cups (233g) oat flour – use gluten-free if allergic/intolerant
- 1 cup (100g) ground almonds
- 1/2 cup (100g) coconut sugar (you can use brown if you prefer)
- 3 tsp baking powder
- 1/2 tsp salt
Wet ingredients
- 3 ripe bananas, mashed
- 6 tbsp coconut oil, melted
- 4 tbsp milk of choice
- 1 tsp vanilla extrat
- 2 flax eggs – 2 tbsp milled flaxseed + 6 tbsp hot water
For the frosting
- 1 can full fat coconut milk refrigerated overnight
- 1 tbsp maple syrup
- 1 -2 tbsp Arctic Power Berries wild blueberry powder
Instructions
- Preheat your oven to 180*C (160*C fan assisted)/ 350*F
- Prepare the flax eggs by mixing the milled flaxseed with the warm water in a small bowl. Leave to set for 10-15 minutes.
- In a large bowl, mix together all the dry ingredients.
- Pour in the coconut oil, milk, vanilla extract and flax eggs. Mix well to combine
- Pour the mixture into a loaf tin covered with parchment paper (I use a 22×12 cm loaf tin)
- Bake for 60-70 minutes.
- While the cake is baking, prepare the frosting – remove the solid part only of the coconut milk and add to a large bowl. Add in the maple syrup and whip for a few minutes until fluffy.
- Fold in the blueberry powder. Place in the fridge and leave to chill until ready to frost.
- Once the cake is baked, leave to cool completely before frosting. If the cake is still warm the frosting will melt!
- Enjoy!
