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vegan & GF banana bread with blueberry frosting

Dry ingredients
  1. 2 cups (233g) oat flour – use gluten-free if allergic/intolerant
  2. 1 cup (100g) ground almonds
  3. 1/2 cup (100g) coconut sugar (you can use brown if you prefer)
  4. 3 tsp baking powder
  5. 1/2 tsp salt
Wet ingredients
  1. 3 ripe bananas, mashed
  2. 6 tbsp coconut oil, melted
  3. 4 tbsp milk of choice
  4. 1 tsp vanilla extrat
  5. 2 flax eggs – 2 tbsp milled flaxseed + 6 tbsp hot water
For the frosting
  1. 1 can full fat coconut milk refrigerated overnight
  2. 1 tbsp maple syrup
  3. 1 -2 tbsp Arctic Power Berries wild blueberry powder
  1. Preheat your oven to 180*C (160*C fan assisted)/ 350*F
  2. Prepare the flax eggs by mixing the milled flaxseed with the warm water in a small bowl. Leave to set for 10-15 minutes.
  3. In a large bowl, mix together all the dry ingredients.
  4. Pour in the coconut oil, milk, vanilla extract and flax eggs. Mix well to combine
  5. Pour the mixture into a loaf tin covered with parchment paper (I use a 22×12 cm loaf tin)
  6. Bake for 60-70 minutes.
  7. 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.
  8. Fold in the blueberry powder. Place in the fridge and leave to chill until ready to frost.
  9. Once the cake is baked, leave to cool completely before frosting. If the cake is still warm the frosting will melt!
  10. Enjoy!

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