Irresistible Banana Bread with Apples, Date Caramel, and Cashew Frosting
Ingredients
- 2 cups whole wheat flour
- 1/2 cup brown sugar (adjust to taste)
- 2/3 cup plant milk
- 2 large mashed bananas
- 3 tbsp oil
- 1 tsp cinnamon
- 2 tsp baking powder
- 1-2 chopped apples
Date Caramel
- 1 cup dates (soaked and drained)
- Hot water (for soaking)
Cashew Frosting
- 1 cup soaked cashews
- 1-2 tbsp powdered sugar
- 4 tbsp coconut yogurt
- 1/2 tsp vanilla extract
Preparation
Preheat the oven to 360°F (180°C).
In a mixing bowl, combine the whole wheat flour, brown sugar, cinnamon, and baking powder.
Add the mashed bananas, plant milk, and oil to the dry ingredients. Mix until well combined.
Gently fold in the chopped apples.
Pour half of the batter into a greased loaf pan.
To make the date caramel, soak the dates in hot water for about 20 minutes. Drain them and blend to get a paste. Spread the date caramel evenly over the batter in the loaf pan.
Cover the caramel layer with the remaining batter.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Cashew Frosting
In a blender, combine soaked cashews, powdered sugar, coconut yogurt, and vanilla extract.
Blend until smooth and creamy.
Serve
Slice the banana bread and top each slice with a generous dollop of cashew frosting.
