This dairy-free, gluten-free banana bread is a dream. And the cashew cream is the icing on top. Literally.
This weeks recipe is by @Indegelen, a Welsh PhD student in computational linguistics (rogue right!). A self-professed porridge-lover, she started experimenting with different recipes when she discovered her lactose intolerance in 2014. Obvs, cutting out dairy was a toughie, but we think she bossed it. Don't you? 😍
Keep an eye out for Indeg's twitter, @IndegElen, and blog (coming soon)!
Now, let's get down to business...
Makes: 1 awesome loaf cake
Takes: 2 hours (+ cooling time)
For the banana cake:
100g coconut oil, room temp. (plus extra for greasing)
150g coconut sugar
2 medium eggs
2 spotty bananas, mashed
3 tbsp almond milk
150g spelt flour, sifted
1/2 tsp salt
2tsp baking powder
1 x 80g Doisy & Dam Maca, Vanilla & Cacao Nibs dark chocolate, roughly chopped
For the cashew cream Icing/decoration:
125g cashews, soaked overnight then drained
3.5 tbsp maple syrup
1tbsp almond milk
Save little bit of the Doisy & Dam Maca, Vanilla & Cacao Nibs dark chocolate, finely grated
First, Preheat the oven to 180 degrees C and grease a loaf tin with baking paper. Then mix the melted coconut oil and sugar until creamy, and add the beaten eggs one by one. Mix these all together, then add the mashed banana and almond milk, and give it a good ol' stir.
Mix all of the dry ingredients (spelt flour, salt, baking powder and choc nibs) in another bowl and add this to the wet mix slowly, stirring as you go.
Pour into the lined loaf tin and bake for 1 hour. YAY 🎉
When the loaf is out the oven, let it cool in the tin for 10 minutes, and then for a further half an hour on a wire rack. I know it's hard to wait - but the icing is WAY better if you do this! #patienceisavirtue 😇
Icing time baby! Blitz the drained cashews, maple syrup and almond milk in a food processor for 10 mins until 'icing-like'.
Cover the banana bread with icing and sprinkle finely grated chocolate magic over the top. Jobs a goodun' ⭐️