Banana bread with berry frosting
“This gorgeous gluten free banana bread is topped up with smooth and creamy Cranberry frosting. We love it!”
Preparation Time
20 minutes
Cooking Time
40 min
Servings
1 loaf
Ingredients
The Bread
- 2 large ripe bananas
- 1 1/2 cups oat flour
- 1/2 cup porridge oats
- 1/2 cup coconut sugar
- 4 tbsp coconut oil
- 2 tbsp maple syrup/agave/honey
- 3 eggs
- 1 tsp baking powder
- Juice from 1/2 orange
- Pinch of salt
- Dash of vanilla extract
The Frosting
- 3 tbsp honey/agave/maple
- 5 tbsp thick coconut cream
- 2 heaped tsp Arctic Power Berries Cranberry/Blackurrant or Blueberry powder
- 1 tbsp smooth cashew butter
- Rose petals to decorate
Directions
- Preheat your oven to 180c and line a loaf tin with baking paper. 2. In a mixing bowl, mash the bananas until you’re left with a reasonably smooth consistency.
- Beat in the coconut sugar, maple syrup, orange juice, vanilla and coconut oil until everything is well combined.
- Then, crack in the eggs one at a time and continue to beat the mixture.
- Carefully fold through the dry ingredients and transfer this into your loaf tin ready to bake. Pop the loaf into the oven for 40 minutes, or until completely cooked through, then allow to cool thoroughly.
- Whilst your cake is cooling down, for the frosting, mix together all of the above ingredients until smooth and creamy.
- Drizzle this over your cake and decorate with dried rose petals for that finishing touch!
