Vegan Coconut Banana Bread
A deliciously rich slice of banana bread topped with a blue frosting - this vegan coconut banana bread is exactly what you need to beat the January blues! Super yummy topped with a simple 3 ingredient blue whipped cream!
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp warm water
- 3 large ripe bananas around 400g
- 65g coconut oil melted
- 100ml Califia Farms Oat Barista
- 1 tsp vanilla extract
- 200g wholemeal spelt flour*
- 50g ground almonds
- 100g brown or coconut sugar you can also use caster sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Spirulina Whipped Coconut Cream
- 1x 400g can full fat coconut milk
- 1 tbsp icing sugar
- 1 tsp spirulina powder
- A handful toasted coconut flakes
Instructions
- Preheat oven to 180C/160C fan/350F.
- Mix the milled flaxseed and 3 tbsp of warm water in a small bowl. Leave for 10 minutes to set.
- Mash the bananas in a large bowl, then add in the coconut oil, flaxseed mixture, Califia Farms Oat Barista and vanilla extract. Mix to combine.
- Add in the flour, ground almonds, sugar, baking powder andsalt. Mix again until you have an even batter.
- Transfer into a loaf tin lined with baking paper (we used a 21x11cm loaf tin). Bake for 60-65 minutes. Leave to cool completely before piping the cream on top.
- To make the whipped cream – refrigerate the can of full fat coconut milk overnight (at least 8 hours), then open the can and remove the top thick part only (be careful not to add any of the liquid part).
- Add the solidified coconut cream into a large bowl, then whip using a hand mixer at high speed until it becomes light and fluffy - like whipped cream.
- Add the icing sugar and spirulina and whip again to mix.Transfer into a piping bag and pipe over the cooled loaf.
Notes
* Plain flour instead of spelt will also work
** Place the tools you’ll use to make the whipped cream (bowl, mixer attachments, piping bag, piping nozzle) in the fridge overnight too for a thicker whipped cream.
Tried this recipe?Let us know how it was!