Vegan Chocolate Banana Bread with Frosting
Ingredients
Wet
- 220g ripe bananas
- 150ml soy or almond milk
- 1 tsp lemon juice
- 60g natural oil
- 160g pure maple syrup
- 1 tsp vanilla bean paste
- 1 tbsp instant espresso dissolved in 1 tbsp water
Dry
- 210g spelt flour
- 1 tsp baking soda
- 30g raw cacao powder
- 1/2 tsp sea salt
Optional add-ins
- 50g non-dairy chocolate chips
Frosting
- 100g cashews soaked overnight
- 1 tsp vanilla bean paste
- 70g coconut cream
- 20g coconut oil
- 1 tsp lemon juice
- 3 tbsp maple or rice syrup
- 2 tsp purple sweet powder (optional)
Toppings
- 2 tbsp non-dairy chocolate chips
Preparation
Preheat the oven to 175C degrees.
Grease and line a 22x10 cm loaf pan.
Combine soy or almond milk and lemon juice in a small bowl and set aside to curdle for 5 minutes.
Sift together the dry ingredients in a medium bowl and fold in the chocolate chips if using.
Blend the bananas in a food processor until completely smooth.
Add the curdled milk mixture, vanilla, oil, and espresso to the bananas and stir to combine.
Pour the wet mixture over the dry ingredients and whisk until just combined.
Pour the batter into the prepared loaf pan.
Bake for 40-45 minutes. Let cool completely before frosting or slicing.
Use organic produce whenever possible for best results.
Frosting
Rinse and drain the cashews.
Place cashews in a food processor with vanilla bean paste, coconut cream, lemon juice, and syrup. Blend until completely smooth.
Melt the coconut oil over a bain-marie and slowly add it to the food processor while blending.
Place the frosting in the refrigerator to set for 30 minutes.
Frost the completely cooled cake and let it set for a couple of hours in the fridge if too warm.
Enjoy the finished bread.
