Even though the official start of fall is only a couple days away, it still feels a lot like summer in my neck of the woods. I'm still craving fresh, crunchy salads most days, and baking projects aren't on my radar. Well, except for this chocolate chip banana bread with vanilla cashew cream. I've had banana bread on my mind ever since I enjoyed some on my birthday a few weeks ago, which was served warm with vegan vanilla ice cream. I suppose this is my take on that dish, and I think it's just as good.
Of course, you can make the chocolate chip banana bread on its own if you like; it will still taste delicious. That said, I highly recommend whipping up this vanilla cashew cream and layering it with the bread to make a parfait. It's really easy to do, but you'll look like a total pro, especially if you're serving a crowd. No matter how you slice it, I think you'll love this simple and wholesome dessert.
YIELDS
10-12 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups oat flour (or whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup very ripe bananas, mashed (2-3 medium bananas)
- 1/2 cup grapeseed oil (or another neutral-flavored oil)
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 teaspoon apple cider vinegar
- 1/2 cup vegan chocolate chips
- 1 cup raw cashews
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Water to thin
Directions
1. Submerge cashews in water and soak for 8 hours or overnight.
2. Preheat oven to 350°F.
3. In a large mixing bowl, mix together flour, baking soda, baking powder, and salt. In a separate mixing bowl, stir together the mashed banana, oil, vanilla, sugar, and vinegar. Add the wet to the dry ingredients and mix until just combined. Fold the chocolate chips into the banana bread mixture.
4. Pour the mixture into an 8x8 baking dish (or bread pan if you have one) and bake for 35 minutes, or until the top is browning and a toothpick comes out clean.
5. While the bread is baking, blend together the cashews, lemon juice, maple syrup, and vanilla in a blender. Slowly add in water to thin (I used about a quarter cup). You want to aim for the consistency of frosting; if yours seems a little watery, put it in the refrigerator for a few minutes to thicken up.
6. To serve, spread the cashew frosting in between two squares of chocolate chip banana bread. You can even place the dessert in parfait glasses if you have them!
Also by Molly: Rum Raisin Cookies
Related: Vegan Chocolate Chip Banana Bread
Gluten-Free Banana Cream Pudding
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Photos: Molly Lansdowne
