A great recipe for those who are gluten intolerant.
INGREDIENTS FOR THE BANANA BREAD:
2 cups banana/plantain flour
2 cups mashed ripe bananas
2 flax eggs (2 tablespoons ground flaxseed in a small bowl with 6 tablespoons water, set in the refrigerator for 15 minutes)
1 cup almond milk
FOR THE CASHEW CREAM CHEESE FROSTING:
1 cup cashews, soaked in warm water for at least 2 hours, then drained
1 cup water
1-2 teaspoons apple cider vinegar
1 tablespoon vanilla extract
Preheat the oven to 350°F. In a large bowl, combine the banana flour, mashed bananas, flax eggs, and almond milk and stir until thoroughly combined.
Pour the banana bread batter into a nonstick loaf pan and bake for 1 hour, then set it aside to cool completely, at least an hour. To make the frosting, combine the soaked cashews, dates, water, vinegar, and vanilla in a food processor and blend until totally smooth and creamy – you may need to stop it and scrape down the sides after a few minutes to make sure everything is incorporated. Spread the frosting over your cooled banana bread.
Picture originally found here