Ingredients

The following ingredients have 12 Servings
  • For the bread:
  • 3 medium ripe bananas, mashed
  • 2 eggs, at room temperature
  • ¼ cup coconut oil, melted and cooled (can also use melted butter)
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened cashew milk (or sub almond or coconut milk)
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat pastry flour (or can use white whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional add-ins: ½ cup chopped nuts (I like walnuts or pecans)
  • For the cashew butter vanilla glaze:
  • 1/4 cup powdered sugar
  • 1 tablespoon cashew butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon cashew milk (or almond milk)
  • Sea salt, for sprinkling

Instruction

  • Preheat oven to 350 degrees F. Line a 8x4 or 9x5 inch pan with parchment paper and grease the inside of the pan to prevent sticking.
  • Add mashed banana, eggs, coconut oil, maple syrup, cashew milk and vanilla extract to a large bowl; mix until well combined and smooth.
  • Next add in the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, cardamom, ginger, allspice, ground cloves and salt. Mix until just combined and no pockets of flour remain. Do not overmix.
  • At this point you can fold in 1/2 cup of the nuts if you are using them.
  • Pour batter into prepared pan. Bake for 45-60 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. 
  • Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.
  • In a small bowl mix together powdered sugar, cashew butter, vanilla extract and cashew milk until smooth. Pour over bread, then sprinkle the top with a little sea salt. Cut into 12 slices and enjoy!