1 hour 15 mins
1 hour 35 mins
2 very ripe bananas (about 200g)
1½ cup drinking coconut milk
¼ cup sunflower oil (or any other light-tasting oil)
1 cup brown rice flour
½ cup gluten-free baking flour blend (I got mine from a local bulk foods store)
½ cup almond meal
½ cup Niulife Coconut Sugar
4 tsp baking powder
½ cup blueberries (fresh or frozen)
1 tsp cinnamon
½ tsp vanilla bean powder
¾ cup cashews, soaked in water for 4 hours then drained
1 cup coconut or soy milk
¼ cup rice malt syrup or maple syrup
¼ cup blueberries
1. Preheat oven to 160C.
2. Add bananas to a mixing bowl and mash until there are only small lumps. Add the rest of the wet ingredients and mix until thoroughly combined
3. Add all of the dry ingredients (except the blueberries to the bowl and mix until combined. Add the blueberries and fold throughout batter.
4. Pour batter into a lined loaf tin (I used one that was 23x10cm). Bake in the oven for 1 hour to 1 hour 10 minutes or until a knife can be inserted into the centre of the cake and it comes out clean. Remove from the oven and let it cool in the tin for 10 minutes. Remove from tin and cool on a wire cooling rack.
5. Meanwhile, make the frosting by adding all ingredients to a blender and blending until as smooth as possible. Pour into a bowl and set aside in the fridge.
6. For the decoration, if desired, add the blueberries in a small saucepan with a dash of water. Stew over medium heat for 5-10 minutes then remove.
the banana bread is completely cool, spread or pipe frosting on top. Sprinkle
with blueberries and dust with cinnamon as desired. Enjoy immediately or keep
in an airtight container in the fridge for up to 3 days.
To soften coconut butter, melt over a double boiler over medium heat or pop the unlidded jar in a microwave for 1 minute.
A big thank you to Anthea at @rainbownourishments for this incredible recipe!