I played around with my banana bread recipe and added a few things to elevate the whole experience. I love that banana bread can now be a base for so many delicious things 😍
DF RSF
Ingredients:
Banana Bread:
• 1 cup wholemeal plain flour
• 1/2 cup coconut sugar
• 1/4 cup cashew butter
• 1/4 cup coconut yoghurt
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch sea salt
• 2 eggs
• 3 ripe bananas
• 1/2 cup chopped macadamia nuts
• Handful refined sugar free white chocolate chips
Top:
• Coconut sugar
• Cashews & macadamias
Raspberry topping:
• 1/4 cup coconut yoghurt
• 6 smashed raspberries
• 1 tbsp maple syrup
Toppings:
• Berries
Method:
1. Preheat the oven on 180°C.
2. Blend together the cashew butter (needs to be a runny kind for yummy moist banana bread), coconut yoghurt and sugar until combined well.
3. Add in the eggs and vanilla extract and combine.
4. Then break up the bananas and add to the mixture, slowly blend them in (you want the mixture to still be pretty chunky).
5. In a separate bowl, whisk together the dry ingredients.
6. Add the dry mixture into the wet, small part at a time, and mix on a low setting.
7. Add in the nuts and white chocolate chips and mix.
8. Grease the baking pan (I used nuttelex) and pour in the mixture.
9. I also add a baking sheet to help it stay non-stick.
10. Sprinkle more coconut sugar and chopped nuts on top.
11. Use a knife and cut through one line in the middle of the batter.
12. Bake in the oven for 50 minutes or until a skewer comes out clean.
13. Allow to cool in the baking pan, tip upside down onto a cooking rack and completely cool before slicing.
14. Add the raspberry yoghurt ingredients together in a little bowl and mix together.
15. Pour raspberry yoghurt on banana bread and top with fresh berries. Enjoy!
