Recipe courtesy Rawspirations
Recipes - Baking, Desserts
Banana Bread Cake & Lemon Cream Frosting - Orgran Health & Nutrition
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 6
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Ingredients
Banana Bread Layer:
- 4 bananas, very ripe
- 4 tablespoons coconut oil
- 1 teaspoon ORGRAN No Egg™ Egg Replacer
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups ORGRAN All Purpose Plain Flour
- 1/4 teaspoon pink salt
- 1 teaspoon cinnamon
Cheesecake Layer:
- vegan cream cheese, softened
- 1/2 cup xylitol birch (or sweetener of choice)
- 1 tablespoon vanilla extract
- 1/2 cup coconut milk
- 1 tablespoon agar powder
Method
- Preheat the oven to 180°C. In a large bowl, mash the bananas with a fork. Add in the oil, ORGRAN No Egg™, vanilla, and sugar. Stir until combined. Add in the flour, salt, and cinnamon.
- Stir until just combined. Don’t over mix. Pour the banana bread batter into a greased spring form pan and bake for 30 mins or until the top is set.
- In a blender, add the softened cream cheese, sweetener, and vanilla and blend on low/medium until combined.
- Heat milk over stove top until hot, and add in agar agar powder. Quickly stir until dissolved, (approx 4-5 mins) . Pour the agar mixture into the cream cheese mixture and whisk until smooth. Pour the cheesecake mixture over the baked banana bread and cool for 4 hours or overnight.