I was feeling in a bit of a baking mood the other day.. and there are pretty much three staple types of things that I turn to when this occasion arrises. These are.. cupcakes, banana bread and granola. so adventurous I know! I am trying to extend my baking skills and get in a little more practice; which I think is paying off, as this banana bread was a success on the first attempt!
This is a bit of a funny time of year to be honest.. the next foodie themes/holidays are Easter, Shrove Tuesday and Valentines day, but they’re still a little way off at the moment. I’m not a huge fan of the whole January detox thing.. so didn’t want to start filling my social media with pictures of limp salads and green smoothies- (there’s nothing wrong with green smoothies, but you absolutely don’t have to drink them because it’s January!)
Anyway.. banana bread is good for pretty much any occasion and any time of year, so that’s what I went with!
When it comes to baking cakes, I don’t like the actual cake itself to be too sweet and would rather top it with a really creamy and indulgent frosting instead. This way, you could either choose to have the cake iced or plain and it just makes the recipe a little more versatile. Banana bread is actually a pretty great recipe if you’re trying to reduce the amount of added sugars used in your baking, as the bananas provide a delicious natural sweetness and also moisture as well! Although this recipe is not vegan, bananas are also a really handy ingredient to include in vegan recipes to because they can help to bind the other ingredients and again, add a bit of extra moisture to the bakes.
This recipe is also gluten free, as I’ve used brown rice flour. You by no means have to eat a gluten free diet or cut it out, but personally it doesn’t really agree with my digestion.. and I really love baking with brown rice flour, so that’s what I’ve used here. You could also experiment with other gluten free flours such as buckwheat or maybe oat flour- but brown rice is definitely my favourite and I feel that it provides the best texture in cakes!
The icing is of course optional.. but highly, highly recommended. In fact, you could just make that part if you want! It uses an ingredient that I have become absolutely obsessed with recently, which is.. coconut cream! If you follow me on Instagram, then you will probably have seen that I use it to top pretty much all of my creations; firstly because: it’s delicious.. and also it looks really pretty too!
For this frosting recipe, I’ve mixed coconut cream, cashew butter and brown rice syrup and it makes one of THE most sweet, creamy and delicious things that I think I have ever created. Oh my goodness. It’s. So. Yummy.
- 2 bananas
- 2 heaped tbsp peanut butter
- 11/2 cups brown rice flour
- 1 tsp baking powder
- 1/3 tsp bicarb
- 1/3 cup brown rice syrup
- 1/4 cup coconut oil
- Dash of vanilla extract
- 2 eggs
- Pinch of sea salt
- 2 tbsp coconut cream
- 3 tbsp cashew butter
- 3 tbsp brown rice syrup
- Dash of vanilla extract
- Almond milk
- Preheat your oven to 180c and line a dish with baking paper. Note- I made these in a dish, rather than a loaf tin. If you're using a loaf tin then cooking times may vary.
- Mash the bananas in a mixing bowl with the back of a fork until nearly smooth.
- Add the mashed bananas, syrup, coconut oil and peanut butter into a food processor and blend until smooth.
- Next, add in the eggs and vanilla and blend again.
- Sift the flour, baking powder and bicarb and blend these into the mix, along with a pinch of salt. once everything is well combined, transfer the mixture into your dish and bake in the oven for around 26 minutes.
- I like to pierce the cake with a skewer and if it comes out clean, then the cake should be ready. Place the cake onto a wire wrack and allow to cool.
- For the frosting, mix together the coconut cream, cashew butter, vanilla and syrup until smooth and creamy. Add in almond milk to thin the consistency if needed.
- Spread as much of the icing as you would like over the cake and enjoy!