I can not believe already two years have passed since I shared my first recipe on WordPress. If you have not seen it so far, go and check it out!!! (<——-click)
And today, two years later, I am still addicted to banana bread and decided to try my first reload. I was really skeptical since I did not believe it can get much better but the result was stunning!!! I brought it to a party and I was not the only one loving it!
- 180g flour (I used a gluten-free flour mix)
- 1tsp baking powder
- 1/2tsp bicarbonate soda
- 1/4tsp salt
- 2tsp vanilla sugar
- 1tbs coconut flakes
- 3 ripe bananas
- 80ml plant milk
- 50ml agave nectar
- 80ml coconut oil
For the frosting:
- 6tbs melted coconut oil
- 2tbs cocoa powder
- 1tbs agave nectar
First, mash the bananas in a large bowl. You can leave small chunks if you like to. Add plank milk, agave nectar, and coconut oil and give it a good stir.
Next, combine all dry ingredients in a small bowl and add them to the banana mixture. Pour the dough into a greased cake pan and bake on 175 degrees Celsius for about 35 minutes. Check with a wooden stick.
For the frosting melt coconut oil and stir in cocoa powder and agave nectar. Cover the cooled banana bread with the frosting as long as it is liquid and let cool down for a couple of minutes before cutting.
The coconut oil gives it a nice refreshing taste if you refrigerate the cake before serving for a couple of hours.
If you cut your banana bread into 10 pieces, one piece has the following nutritional values: 292kcal, 30g carbohydrate, 13g sugar, 18g fat, 1,6g protein and 1g fiber.