Banana Bread with Coconut Icing
Ingredients
- 1 cup of spelt flour (or whole meal)
- 1/2 cup of oat flour
- 1/3 cup of brown sugar
- 1 tsp of baking powder
- 2 medium mashed bananas (preferably ripe)
- 2 eggs or 2 flaxseed eggs
- 3/4 cup of plant milk
- 1/4 cup honey or maple syrup
- 2 tsp of vanilla extract
- 1 tsp of cinnamon
Icing
- 1 x 400ml tin coconut milk
- 2 tbsp icing sugar
- 1/2 tsp vanilla extract
Preparation
Preheat the oven to 180 degrees Celsius and grease a 1lb loaf tin with coconut oil.
In a bowl, combine all wet ingredients. Then add the flours, sugar and baking powder.
Pour the mixture into your prepared tin and bake for 40 minutes until a knife comes out clean.
Once the bread is baked, remove from the oven and allow to cool for 10-15 minutes before removing from the tin. Allow the bread to cool completely before icing.
Icing method
Shake the tin of coconut milk and chill it in the fridge overnight.
Spoon out the coconut cream, leaving the liquid in the tin. Keep the liquid as you may need to use some to loosen the cream.
Briefly whisk the coconut milk with the icing sugar and vanilla extract until soft peaks form.
Spread on top of the banana bread once cooled and finish off with chopped hazelnuts (optional).
