Banana bread: strawberry shortcake

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@chloeevegan
🍌 will it banana bread: strawberry shortcake?

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.

Comment what random ingredient I should try in banana bread next.👇

recipe:
banana bread:
- 2 cups almond meal
- 1/3 cup vanilla protein powder
- 2 tsp baking powder
- 1/4 cup almond 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)
- 2 cups fresh or frozen strawberries, halved

vanilla cashew cream:
- 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

garnish:
- cinnamon, to dust
- strawberries, halved

1. Preheat oven to 175°C and line a loaf tin.
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.
3. Pour the batter into the loaf tin and shake to smooth the top.
4. Bake in the oven for 1 hour, or until the edges are golden.
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.
6. Meanwhile, to a food processor add all of the ingredients for the vanilla cashew cream and process until smooth.
7. Frost the banana bread with the vanilla protein cream and dust with cinnamon and top with strawberries. Slice and serve.