Banana bread with cranberry frosting
Category
Cranberry
Servings
1 loaf
Prep Time
20 minutes
This gorgeous gluten free banana bread is topped up with smooth and creamy Cranberry frosting. We love it!
Ingredients
| The bread | |
| 2 | 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 | Vanilla extract |
| The frosting | |
| 3 tbsp | Honey/agave/maple |
| 5 tbsp | Thick coconut cream |
| 2 tsp | Arctic Power Berries Cranberry 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!
