Vegan Banana Bread & Cashew Cream Icing

This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version just take off the cashew cream icing and the walnuts and you’ve still got a delicious golden cake. The coconut sugar adds a lovely caramel flavour but you can also use any sugar that you have available. Enjoy 🙂

This recipe was taken straight from our Everybody’s Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)

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Total time

85

Meal

  • vegan-desserts

Servings

08-Oct

Ingredients

  • 250g/2 cups self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200g/1 cup coconut sugar or soft brown sugar
  • 115g/½ cup vegan margarine/spread
  • 3 very ripe bananas
  • 60ml/¼ cup soya milk
  • 1 tsp cider vinegar
  • 1 tsp cinnamon
  • ¼ tsp all spice
  • 1 tsp vanilla
  • Pinch salt
  • 100g/¾ cup walnut pieces

Instructions

Icing

  1. Make a batch of our cashew cream (sweet version).

Cake

  1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Grease and line a large loaf tin with baking parchment.
  3. Mix the soya milk and cider vinegar together in a small bowl and set aside.
  4. Into a large bowl, sieve the flour, baking powder, bicarb, spices and set aside.
  5. In a separate bowl, cream the margarine and coconut sugar then add the bananas and mix until smooth.
  6. Mix the wet ingredients together with the dry ingredients just before you are ready to put the cake in the oven. Combine thoroughly and then pour into the lined cake tin. Add more soya milk if the mixture is too thick.
  7. Bake in the oven for an hour or until golden and fully cooked through. Test with a cake probe.
  8. Wait until the cake has completely cooled before adding the cashew cream icing. Top with walnuts and serve.
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