With great nutritional benefits, there’s nothing to feel guilty about when consuming this moist loaf.
Preheat oven to 180°C and line a rectangular baking pan with baking paper.
In a large bowl mix the flour with chia seeds, baking powder, baking soda, and Natvia.
Add almond milk and eggs to mixture in alternating batches mixing lightly.
Add mashed bananas, rice malt syrup and vanilla to mixture and combine well. Mix through walnuts very lightly.
Pour mixture into baking pan and place in oven for around 40 – 45 minutes and let cool while you prepare banana cream.
Place all banana cream ingredients except walnuts in blender until a creamy texture is formed and smear over the top of the cake.
Decorate with walnuts, slice and enjoy!
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