Banana bread with Dates & Hazelnuts, topped with a delicious frosting (gluten free, sugar free)
Updated: Mar 14, 2019
How many banana breads can one bake? I suggest, as many as one likes. I go through phases in baking. This one's definitely the-banana-bread phase. There are so many options regarding the flour I could use and the different tastes that I am able to play with - I love constantly trying out new things and experimenting. Anyway! If you like how it looks like, go ahead and try out my recipe:
150 g buckwheat flour
50 g gluten free milled oats
2 tbs flax seeds
200 g ripe bananas, smashed
1 apple, shredded
250 ml Alpro plant based milk (add some more if you see that the consistence is too thick, it's all about the consistency, it should be not too thick, not too liquidy)
50 g ground hazelnuts
2 tbs tahini
Some vanilla essence
A pinch of sea salt
0,5 tbs baking soda
0,5 baking powder
10 dates (I cut them in half)
Combine all the ingredients and gently stir until the consistency is good enough.
Bake in the preheated oven - once again, I used a classic bread tray which makes a very thick volume to bake through. So my baking time was 55 min in an oven of 180 degrees Celsius/Gas Mark 4. Keep checking it with a toothpick, once it comes out clean, it's done.
You can prepare your frosting while waiting for the banana bread to be done.
For frosting: so this particular banana bread is not vegan due to the frosting only, since I used Philadelphia cream cheese to make it. I haven't figured out the vegan one yet, but I sure will let you know when it happens!
So for frosting: 100 g of classic cream cheese (I used Philadelphia 21%)
2 tbs coconut oil, melted
Some Stevia to make it sweeter
Use blender to mix it up. Ready.
Add the frosting only after the banana bread has cooled down, otherwise it's gonna melt directly once you top it on.
Slice in pieces and indulge.
The Ingenious Blogger