Tiramisu banana bread

Technically not “ingredients”, instead a whole dessert. But yes, tiramisu (not traditional, Italians don’t hate me) and banana bread is an elite combo. Plus it’s easy, plant-based, refined sugar-free and gluten-free.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 175°C and line a loaf tin.

Step 2

Mix together the almond meal, protein powder and baking powder in a large bowl. Add the peanut butter, mashed bananas, rice malt syrup, vanilla extract and soy milk. Mix until well combined. Transfer half the mixture into a seperate bowl.

Step 3

In a small bowl mix together the instant coffee and hot water. Once dissolved, add to the second bowl of banana bread batter with 1 tbsp of rice malt syrup and mix well.

Step 4

Scoop both the coffee and regular banana bread batter into the tin, alternating between each scoop to create a marble pattern. Using a knife or skewer, mix the top of the batter to create a marble pattern. Gently shake the tin to smooth the top.

Step 5

Bake in the oven for 1 hour, or until the or until the edges are golden.

Step 6

Remove from the oven and allow to sit for 20 minutes. Remove from the loaf tin and allow to sit for a further 10 minutes.

Step 7

Meanwhile, to a food processor add all of the ingredients for the vanilla protein cream and process until smooth.

Step 8

Frost the banana bread with the vanilla protein cream and dust with cacao powder. Slice and serve.