Chocolate Banana Bread with Cashew Frosting
(2)
"Plant-based chocolate banana bread 🍌 If you haven't noticed, I have a weakness for pretty food 😇💕 Dense and moist, vegan-friendly, sugar-free, Plant-based🌱 Happy Friday! Love, Yuki♡"
-- @foodie.yuki

Details

Prep time 15mins
Cook time 45mins

Recipe

For the Chocolate Banana Bread

  • 1/ 2 cup plus 2 tablespoons almond milk, or soy milk
  • 1 teaspoon lemon juice
  • 2 cups plus 3 tablespoons spelt flour, sifted
  • 1/ 4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/ 2 teaspoon sea salt
  • 1/ 3 cup non-dairy chocolate chips, optional
  • 3/ 4 cup plus 3 tablespoons mashed ripe bananas
  • 1/ 2 cup plus 3 tablespoons maple syrup
  • 4 1/ 2 tablespoons neutral oil
  • 1 tablespoon instant espresso, dissolved in 1 tablespoon water
  • 1 teaspoon vanilla bean paste

For the Cashew Frosting

  • 3/ 4 cup plus 2 tablespoons cashews, soaked overnight, drained and rinsed
  • 1/ 4 cup coconut cream, solidified part from a can of coconut milk
  • 3 tablespoons maple syrup, or rice syrup
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon juice
  • 2 teaspoons purple sweet potato powder, optional, for color
  • 1 tablespoon coconut oil, melted
  • 2 tablespoons non-dairy chocolate chips, for topping

To Make the Chocolate Banan Bread

Method

  • Step 1

    Preheat the oven to 350ºF. Grease an 8 1/2 x 4-inch loaf pan and line with parchment paper.

  • Step 2

    In a small bowl, combine the milk and lemon juice. Set aside for 5 minutes to curdle. In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Fold in the chocolate chips, if using.

  • Step 3

    Blend the bananas in a food processor until completely smooth. Add the milk, syrup, oil, espresso and vanilla paste; stir to combine. Pour the wet mixture into the dry mixture and whisk until just combined.

  • Step 4

    Pour batter into prepared pan. Bake for 40-45 minutes. Let cool completely before frosting or slicing.

To Make the Cashew Frosting

Method

  • Step 1

    Combine the cashews, coconut cream, maple syrup, vanilla paste, lemon juice and sweet potato powder (if using) in a food processor. Blend until smooth.

  • Step 2

    Slowly pour oil into the food processor while it's running. Refrigerate about 30 minutes to thicken. Frost the cooled banana bread and top with chocolate chips.