Strawberry & Banana Bread with Chocolate Coconut Frostingby Elissa Jewell on April 30, 2015
Strawberry & Banana Bread with Chocolate Coconut Frosting
Thanks to Elissa Jewell
Jewell Body Sculpting
- 200g rolled oats
- 300g fresh strawberries
- 100g mashed banana
- 1 whole egg
- 2 cups liquid egg whites
- 3 serves vanilla WPI
- 1 teaspoon baking powder
- 1 serve chocolate WPI
- 1 tablespoon coconut oil
- ½ tablespoon raw cacao powder
Preheat the oven to 180 degrees.
Place all bread ingredients into a food processor or blender and process for between 30 seconds and 1 minute, or until all ingredients are well combined into a batter consistency. Pour into a loaf tin (silicone tins are perfect for this as they do not require any additional greasing) and bake for between 35 and 40 minutes, or until the bread is golden and springs back when lightly touched.
Place on a wire rack to cool to a lightly warm temperature before icing.
To make the icing simply melt the coconut oil and combine with the chocolate WPI and cocoa. Mix well before spreading onto the slightly-warm bread (this allows for a smoother texture and helps to even out the distribution of icing). Best eaten as soon as the icing sets however the loaf will last for 2-3 days when kept refrigerated and is suitable for making in large amounts and frozen.
Nutritional Info (per ¼ loaf):
Prep Time: 10 minutes
Cook Time: 10 Minutes
Servings: 4 serves (men), 8 serves (women)
Suitable for bulk
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].