Vegan Banana Matchasome Summer Loaf

Soft, moist and full of banana flavour, this vegan loaf is infused with Banana Matchasome and finished with a silky dairy-free cream cheese frosting.

Banana Matcha Loaf

3 very ripe bananas, mashed

2 tsp Banana Matchasome

100 g light brown sugar or coconut sugar

80 ml neutral oil or melted coconut oil

120 g coconut or vanilla plant yogurt

1 tsp vanilla extract

220 g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp sea salt

Method

Preheat the oven to 170°C and line a loaf tin.

In a large bowl, whisk together the bananas, sugar, oil, yogurt and vanilla.

Sift in the Banana Matchasome and whisk until smooth.

Fold in the flour, baking powder, bicarbonate of soda and salt until just combined.

Pour into the prepared tin.

Bake for 50–55 minutes, or until a skewer comes out with a few moist crumbs.

Allow to cool completely.

Vegan Cream Cheese Frosting

Ingredients

150 g vegan cream cheese

50 g vegan butter, softened

80–100 g icing sugar, sifted

½ tsp vanilla extract

½ tsp Banana Matchasome

Method

Beat the vegan cream cheese and butter until smooth.

Add the icing sugar, vanilla and Banana Matchasome.

Whisk until light and fluffy.

Spread generously over the cooled loaf.

Summer Finish

Top with:

Banana chips

Toasted coconut flakes

A dusting of Banana Matchasome

Edible flowers

Serve with an iced Matchasome latte for the ultimate summer treat.

• Use overripe bananas(almost black skins) for maximum flavour and moisture.
• Use full-fat Greek yogurt or sour cream.
• Don't overmix once the flour is added—mix just until combined.
• Cool the loaf completely before frosting.
• Make the frosting the day you serve it for the freshest texture.