Bobby's Vegan Friendly Banana Bread with Cream Cheez Frosting

Bobby's vegan Banana Bread w/ Cream cheez frosting

Ingredients [wet] ingredients [dry]

- 4 bananas - 1/4 cup cane sugar

- 1/3 cup nut milk - 1/2 cup oats

- 1/3 cup coconut oil, melted - 1 tsp baking soda

- 2 tbsp agave syrup - 1/4 tsp salt

- 2 tsp vanilla extract - 1.5 cup flour

- 1.5 tsp cinnamon

Cream Cheez Frosting Ingredients

- 1/2 cup vegan butter

- 8oz vegan cream cheez

- 1/2 tsp vanilla extract

- 1 3/4 cup of powdered sugar

Banana bread instructions

1. preheat oven to 350 degrees and grease a loaf pan and set aside.

2. mash & blend bananas until smooth.

*pictured is what you want your bananas to look like when all blended up*

3. mix in a separate bowl (or a food processor)- coconut oil, nut milk, vanilla, agave, and add to the banana mixture. mix all until smooth. 4. in separate bowl, mix the dry ingredients - oats, flour, sugar, baking soda, baking powder, cinnamon, and salt.

5. add dry ingredients to wet 1 cup at a time until all combined and no flour lumps.

6. add your dough to the loaf pan and add sliced bananas on top with a sprinkle of cinnamon. you can add any toppings you like, chocolate chips or nuts.

7. bake uncovered for 50 minutes until brown on top and firm to the touch.

8. once done, take out and set on a plate and place in the fridge to cool for 30 minutes. while you wait, start your *cream cheez frosting* if you desire.

9. when the bread is cooled- slice into 1 inch thick pieces and spread your cream cheez frosting on or any sort of butter you enjoy!

*cream cheez frosting recipe will be located at the bottom of the blog*

Before & after

for anyone that knows me&my son bobby you know. how picky of an eater he is. but this is one thing i make&he always comes back for more. so its a dessert for anyone to enjoy!!

*Cream cheez frosting instructions*

1. in a bowl, beat the cream cheez and butter together. until smooth. i recommend using a hand mixer if you have one. i personally don't so i used my food processor.

2. then beat in the vanilla and sugar (1/4 cup at a time) into the butter and cream mixture.

3. once all smooth and combined, cool in the fridge and it keeps for about a week.

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