Ballerina Bites: Banana Bread with Lemon Icing
Remember last month's article where we brought you the Food Diary of a Dance Student, well the lovely Alexandra McMaster (dancer at the Stuttgarter Ballet's John Cranko Schule in Germany) and culinary queen (also know as Ballerina Bites) is back to share this month's supremely tasty, nutritious, energy-fuelled recipe with you all! Enjoy ~
Banana Bread with Lemon Icing
Well, most of us know that bananas are extremely healthy, rich in potassium, and are packed with vitamins. They are a delicious nutritional snack that I have between classes and rehearsals; therefore it is only natural that I love Banana Bread!
My simple Banana Bread with Lemon Icing will get your taste buds buzzing.
2 chia eggs (2 tbsp chia seeds soaked in 6 tbsp water)
2 large overripe bananas
50g coconut oil, melted
½ cup almond milk
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 cup rolled oats
½ cup almond meal
⅓ cup coconut sugar
1 tbsp cinnamon
1 ½ tsp baking powder
(You can also toss in a ½ cup of chopped nuts, raisins, or dark chocolate chips if you want.)
1 cup cashews (soaked in water overnight)
½ lemon rind
Juice of 1 lemon
2-3 tbsp maple syrup
½ tsp pure vanilla extract
Cinnamon for dusting
Preheat oven to 160°C
Line a loaf tin with baking paper.
Begin by making your chia eggs, mix chia seeds and water in a small bowl and set aside until mixture has thickened
In a large bowl mash the bananas and add wet ingredients, including chia eggs, and mix thoroughly until combined.
Add oats to a food processor and grind until it resembles a flour consistency.
Lightly fold oat flour and other dry ingredients into wet mixture and pour into loaf tin.
Bake for 40 to 50 minutes or until skewer comes out clean. Cool on a wire cake rack.
For the Lemon Icing, drain and rinse the soaked cashews.
Combine all ingredients in a food processor and allow to process until smooth. (This may take a few minutes)
Spread lemon icing over cooled loaf and generously dust with cinnamon.