The ultimate comfort food for those chilly autumn mornings. This perfectly moist and tasty banana bread is great for breakfast, a snack or even desert.

Banana Bread Recipe:

4 very ripe bananas, mashed

15 g ground flaxseed

1/3 cup unsweetened almond milk

80 mL coconut oil, melted

30 mL pure maple syrup

2 tsp vanilla extract

60 g coconut sugar

50 g gluten free oat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tsp cinnamon

210 g self raising gluten free flour

Candied pecans for topping – the recipe for my candied pecans can be found here

Vanilla Frosting Recipe:

450g powdered sugar

45g vegan butter

60ml almond milk

2 tsp vanilla extract

Method

Preheat the oven to 180 degrees. Line and grease a loaf pan and set aside.

Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, vanilla and banana) until combined.

Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed.

Spoon the mixture into the loaf pan and spread out evenly.

Bake the loaf, until lightly golden and firm on top. The top of the loaf should slowly bounce back when touched.

Whilst the banana bread is cooling, we can make our frosting.

Combine all the ingredients for the frosting in a bowl. Using an electric whisk slowing combine the ingredients until you have a thick frosting.

Once the bread has cooled top with the frosting and the candied pecans.

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