Strawberry Shortcake Banana Bread

Oh yeahhhh it will! Another win combining two desserts that is healthier and plant-based. It comes out super gooey and moist and is topped with my go-to vanilla cashew cream.

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 the almond meal, protein powder and baking powder in a large bowl. Add the almond butter, mashed bananas, rice malt syrup, vanilla extract and soy milk. Mix until well combined. Gently fold in the strawberries.

Step 3

Pour the batter into the loaf tin and shake to smooth the top.

Step 4

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

Step 5

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 6

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

Step 7

Frost the banana bread with the vanilla protein cream and dust with cinnamon and top with strawberries. Slice and serve.