Vegan Banana Coconut Bread with Pineapple Coconut Cream Glaze

1. Preheat oven to 300 degrees F and place canned coconut cream into the freezer. Mix together the 2 tablespoons of flax seed meal and 6 tablespoons of water and set aside for 3 minutes to form an egg-like consistency. 2. Sift together flour, salt, baking powder, baking soda, vanilla bean, nutmeg, and cinnamon. Mash 6 bananas to form paste then add into the dry mixture, along with the flax mixture. Mix until just combined and then fold in coconut shreds. 3. Spray a 8 or 9 inch cake pan with coconut oil or cooking oil spray. Transfer the thick batter into the pan and place in the oven for about 45 - 50 minutes. 4. Place a toothpick or skewer stick in the middle of the cake to see if it's done. If the pick comes out clean, it's finished! Cool for 30 minutes so the glaze won't melt off. 5. Open the can of pineapple chunks and strain the liquid into a bowl. Pour the chunks into a blender and blend until you get a smooth consistency. Place blended pineapple in a medium saucepan over medium heat. Combine the cornstarch with 2 teaspoons of water and pour over the pineapple while whisking. Keep whisking until it starts to form small bubbles. Then turn off heat and whisk for 1 more minute. Cover and set aside. 6. Preheat a medium saucepan over medium heat with 1 tablespoon of vegan butter. Cut 1 banana into slices and lightly coat the banana slices with brown sugar. Once the butter is melted place the banana slices in the pan and cook until golden brown on each side, which would be about 3 minutes each side. Once it's done, transfer the caramelized banana slices on a small plate to cool down. 7. Whisk together the chilled coconut cream, powdered sugar and pineapple juice for 2 minutes. It shouldn't be too liquidy but not too whipped. Add in 1 tablespoon of powdered sugar at a time if too watery. Add 1 tablespoon of pineapple juice if too thick. 8. Glaze the cooled banana bread and top it off with caramelized banana slices and chopped almonds! Enjoy and happy baking!! :D Also by Jessie: Mushroom Spinach Dumplings
GF Almond Butter Oat Cookies
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