Tiramisu banana bread

Name: Tiramisu banana bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: - 2 cups almond meal; - 1/3 cup vanilla protein powder; - 2 tsp baking powder; - 1/4 cup peanut butter; - 3 overripe bananas, mashed; - 1/3 cup rice malt syrup; - 1 tsp vanilla extract; - 1/2 cup soy milk (plus a dash more if needed); - 1 & 1/2 tbsp instant coffee; - 1/4 cup hot water; - 1 tbsp rice malt syrup; - 1/2 cup cashews, soaked in hot water for 10 minutes and drained; - 1/2 cup vanilla protein powder; - 1 cup coconut yoghurt; - 1 tsp vanilla extract; - 2 tbsp rice malt syrup; - 1 tsp cacao powder

8 steps

Prep:10minCook:1h

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.

Updated at: Mon, 01 Jul 2024 21:50:13 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories285.5 kcal (14%)

Total Fat16.1 g (23%)

Carbs27.3 g (11%)

Sugars14.5 g (16%)

Protein10.1 g (20%)

Sodium147.3 mg (7%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

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.