Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- ¾ cup coconut or brown sugar
- ½ cup full-fat coconut milk or cream or vegan yogurt
- ⅓ cup dairy-free milk
- ½ cup melted coconut oil of olive oil
- 1 teaspoon of apple cider vinegar
- 1 teaspoon vanilla extract,
- 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat)
- 1 ¼ cups almond flour
- 2 ½ teaspoons baking powder
- Pinch of salt
- roasted diced almonds or slivered almonds
- more sugar to top
Frangipane swirls
- 1/2 cups cashew butter
- 1/4 cups coconut oil
- 1-2 tbsp syrup of honey
- 1/2 cups almond flour
Method
- Preheat the oven to 180°C degrees celsius.
- Add all the wet ingredients to a large mixing bowl and whisk until combined.
- Add all the dry ingredients and mix until just combined.
- In a separate bowl, Mix the frangipane ingredients until smooth.
- Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls.
- Top with the rest of the batter, add the last bit of the frangipane and make some swirls.
- Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius.
- Once the loaf is baked, let it cool before removing and slicing!
