Serves: 12 Prep: 10 minutes Cook: 35 minutes 

Ingredients:

2 x ripe bananas, mashed
1 cup almond meal
3/4 cup buckwheat flour
¼ cup of coconut sugar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
2 tbsp psyllium husk
2 eggs
¼ cup milk of choice
2 tbs coconut oil, melted
Pinch of salt

Frosting

2 scoops Vanilla Noway
¼  cup coconut thickened cream
1 tbs almond milk

Method:

1. Preheat oven to 180C. Line a loaf tin with baking paper.
2. In a large mixing bowl add almond meal, buckwheat flour, coconut sugar, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk eggs, milk, coconut oil, and vanilla extract together. Add in mashed bananas and combine well.
4. Pour wet ingredients into dry mixture and combine.
5. Transfer batter into a loaf tin and bake for 30-35 minutes or until golden on top.
6. In a small bowl mix Noway and coconut cream together until smooth and stir in almond milk as needed, place in the fridge until the bread is ready.
7. Once the bread is cooked through, remove from oven and allow to rest in the tin for 5 minutes. Transfer to a wire rack to cool.
8. Once completely cool spread frosting over banana bread.

Slice and enjoy it!

Checkout another desert favourite here

https://au.atpscience.com/blogs/recipes/salted-caramel-muffins-with-white-chocolate-frosting