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.