Cashew and banana bread without wheat flour

A tasty, quick Powerlogy banana bread baked until crisp in a lighter version made with almond flour instead of wheat flour? Try it drizzled with our Cashew Cream and with a crunchy chocolate surprise inside.

A perfect breakfast, or a tasty snack that will satisfy your sweet cravings and give you honest energy.

Method:

• Mash 3 ripe bananas with a fork into a smooth purée and chop our Powerlogy chocolate.
• In a bowl, mix 260 g of almond flour with 1 tsp of cinnamon and 1 tsp of baking powder.
• Add 2 whole eggs, the chopped Powerlogy chocolate and the dry mixture to the banana purée and stir well until you get a thick batter.
• Pour it into a loaf tin lined with baking paper, level it out and bake for about 45 minutes at 175 °C.
• Finally, drizzle the cooled banana bread with a generous layer of our sweet cashew and coconut cream.