You know that Custard Cream frosting in our last post, well it tastes pretty awesome on some banana bread too!
Don't believe us? Try it yourself!
BANANA BREAD:
- 2 eggs
- 3 medium bananas
- 1/3 cup syrup (maple/honey/agave)
- 1 tso vanilla extract
- 1/4 cup coconut oil, melted
- 1 1/2 cup almond meal
- 50g oats GF or normal
- 50g sugar-free custard powder
- 1/2 cup dessicated coconut
- 1-2 scoops of whey opt.
- 1 1/2 tsp bicarbonate of soda
CUSTARD CREAM:
- 70g grass-fed butter, softened
- 2 heaped tsp of coconut oil, softened + more for greasing
- 2 heaped tsp coconut cream
- 1 heaped tbsp of stevia
- 60g sugar-free custard powder
- 1 scoop vanilla whey
METHOD
Preheat you oven to 175'C.
Peel the bananas and add to a large bowl along with the eggs. Mash the bananas using a fork or potato masher. Next add the syrup, vanilla and coconut oil and whisk the ingredients together. You should still have lump bits of banana -but this is good!
Add the rest of the ingredients in and whisk again till full combined. Grease a bread tin using coconut oil (you can also sub this for butter) and lay over baking paper pushing it down into the tin so it covers it full. Pour the banana bread batter in and cover with foil. Bake for 30 minutes then remove the foil and put back in the oven for another 15-20 minutes. The tops should be crispy and cake inside mostly cooked but still a little gooey. This is one of those foods which tastes so much better the next day spending the night in the fridge!
Whilst the bread is baking make the frosting by creaming the butter, coconut oil and coconut cream together till it whips and turns a lighter colour. Add in the rest of the ingredients and continue to whisk till everything is blended in and the texture is light and creamy, just like buttercream. Once the bread is cool spread the frosting evenly over the cake. You might be left with extra frosting... if so make our healthfied Custard Creams - RECIPE HERE!