Happy weekend my loves!
May I propose a fabulous Saturday afternoon plan? It involves baking and enjoying a mug of warm tea and a slice of this ridiculously delicious cashew banana bread. Are you guys in?
If you said no… would you please stop and look at those melty chocolate chips again? How can you not want them in your life??????????
More cake for me that way, I guess. Although, let me tell you, you gotta be a lil’ cray cray if you don’t think that: rainy days + fluffy socks + baking = best plan ever. Especially if you end up binging on some Netflix while you enjoy your delicious slice of banana bread #heaven.
It’s not that it’s raining here right now, quite the contrary: springtime seems to have arrived into town and for one side I’m super happy, because who doesn’t like sunshine, and flowers and all those nice things… On the other hand, I find that rainy days fit the weekend baking theme much better, so I’m quite torn here ah.
Enough talk about things you probably don’t care about. I know you’re here for the cake (who isn’t???), so let me give that recipe to you. Though, firstly, let me spend the next ten minutes rambling and rambling about how darn in love I am with this lovely concoction.
You know how banana bread is pretty much the most delicious thing EVERRRRRRRRRR? And this is coming from a gal who absolutely hates bananas (YEAH SUE ME). But there’s something about banana cake that I truly, truly enjoy. And, again, this is coming from a gal who 101% would pick savoury food over sweets 11 times out of 10 (although this blog might make you thing otherwise, but that’s actually because savoury meals never make it to my studio shooting table hehe). Again: banana bread – can’t resist.
How do we make banana bread even better, you say. Let’s add a gazillion chocolate chips and some cashew butter and milk!
You guys, I’ve been obsessed with cashews lately. Like 100% infatuated with those lovely tiny nuts. And this is coming from a gal who isn’t usually the biggest fun of nuts (although I like nut butter & nut milk!), but I’ve been eating (and drinking!) a lot of them lately!! Cashew butter is such an amazing addition to all kind of desserts (and, of course, toast!) and cashew milk is probably my favourite one to drink.
I know I’ve been mentioning the new Ecomil cashew milk a ton lately, but I really, really like the flavour, texture and ingredient list! It works super well in sweet recipes like these, as a component if savoury sauces and, if you enjoy coffee with milk, it tastes super nice that way too! Also… would you look at that cute packaging? So so cute!
Other than adding chocolate and cashews to the banana bread, I also subbed refined sugar with coconut sugar, which is not only healthier, but much more delicious too since it tastes like vanilla. Add some oats to the mix to get that extra fibre and you get yourself a delicious dessert which can double duty as breakfast as well! Such a wholesome option, I’m telling you.
I really hope you guys enjoy this recipe if you end up making it. Don’t forget to send me a slice! 😉
Happy weekend everyone!