Chocolate Chip Banana Bread with Peanut Butter Icing

INGREDIENTS

3 very ripe bananas

75ml Melrose Organic Sunflower Cooking Oil

75ml Inside Out Almond Milk

1 tsp Vanilla Australia Organic Vanilla Essence 

100g Billingtons Natural Light Muscavado Sugar

200g Orgran Gluten Free All Purpose Plain Flour

1.5 tsp Lotus Gluten Free Baking Powder 

1 tbsp Gourmet Organic Herbs Ground Cinnamon

Pinch of salt

100g Sweet William Gluten & Dairy Free Baking Choc Chips

 

FROSTING

100g Botanical Cuisine Vegan Cultured Butter

45g Savy Organics Smooth Peanut Butter

85g Organic Times Organic Icing Sugar

 

INSTRUCTIONS

Preheat the oven to 160C fan/180C.

In a bowl mash the bananas until it resembles a thick batter.

Add the oil, almond milk, vanilla essence and sugar and stir until combined.

In a separate bowl add the flour, baking powder, cinnamon and salt and then sift into the wet ingredients.

Fold until just combined, add the chocolate chips and gently stir in. Do not over mix the batter.

Grease and line a 9x5" loaf tin. Pour the batter in, smooth the top and then place in the oven for 45 minutes.

Make your frosting while the cake is baking. Mix all frosting ingredients together and put aside.

Check the cake is done by placing a toothpick/skewer in the middle, it should come out clean.

Leave to cool, transfer to a cooling rack. Once cool, spoon on the frosting and top with some chocolate shavings. Best eaten fresh but will keep in an airtight container for a few days.