Banana Bread topped with Ginger Crunch Granola

Step 1.

Preheat oven to 180°C.

Step 2

To make banana bread, mix the flaxseed and water together and set aside for 5 minutes.Whisk brown rice flour, tapioca, white rice flour, ginger, cinnamon, baking powder, baking soda and salt until well combined.

Step 3.

Combine bananas, rice syrup, coconut oil, dairy free milk and vanilla extract in a large bowl. Whisk until well combined, then pour into the flour mixture with the flaxseed mixture. Fold until just combined.

Step 4.

Transfer the mixture into a greased and lined loaf tin.

Step 5.

Place in the oven to bake for 60-70 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely.

Step 6.

To make the coconut icing, spoon the thick white cream on top of the chilled coconut cream into a large bowl. Add the icing sugar and cornflour. Whisk until smooth and set aside in the fridge.

Step 7.

Spread the coconut icing over the cooled loaf and decorate with ginger crunch and plum granola.

Step 8.

Serve and enjoy!

NOTE

Save the coconut water left at the bottom of your coconut cream can after you’ve scooped off the thick white cream layer to use in your next smoothie.

Store your banana bread in the fridge for up to a week.