This unique "tiramisu" combines the flavors of banana bread and a creamy vegan custard. The marbled layers of coffee-infused and regular banana bread create a visually appealing and delicious treat. Topped with a smooth vanilla protein cream and dusted with cacao powder, it's a healthy and satisfying dessert.
2 cups almond meal
1/3 cup vanilla protein powder
2 tsp baking powder
1/4 cup peanut butter
3 overripe bananas, mashed
1/3 cup rice malt syrup
1 tsp vanilla extract
1/2 cup soy milk (plus a dash more if needed)
1 1/2 tbsp instant coffee
1/4 cup hot water
1 tbsp rice malt syrup
1/2 cup cashews, soaked in hot water for 10 minutes and drained
1/2 cup vanilla protein powder
1 cup coconut yogurt
1 tsp vanilla extract
2 tbsp rice malt syrup
Cacao powder
Preheat oven to 175°C (350°F). Line a loaf tin.
Combine almond meal, protein powder, and baking powder in a bowl.
Add peanut butter, mashed bananas, rice malt syrup, vanilla extract, and soy milk.
Mix well.
In a separate bowl, combine instant coffee and hot water.
Once dissolved, add to half of the banana bread batter with 1 tablespoon of rice malt syrup.
Mix well.
Scoop both batters into the loaf tin, alternating between each scoop to create a marble pattern.
Gently shake the tin to smooth the top.
Bake in the oven for 1 hour, or until a skewer inserted into the center comes out clean.
Let cool for 20 minutes, then remove from the tin and let cool further for 10 minutes.
Blend cashews, protein powder, coconut yogurt, vanilla extract, and rice malt syrup in a food processor until smooth.
Scoop both batters into the loaf tin, alternating between each scoop to create a marble pattern.
Frost the cooled banana bread with the vanilla protein cream and dust with cacao powder.
Slice and enjoy!
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