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5 from 1 vote

Banana and blueberry bread with a coconut butter frosting

Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Servings: 6


Wet ingredients

  • 2 (~200g) very ripe bananas
  • 1 1/2 cup plant-based milk, such as almond, soy or coconut
  • 1/4 cup Niulife Coconut Butter, softened* (Or substitute for finely dessicated coconut)
  • 1/4 cup light-tasting vegetable oil, such as sunflower or rapeseed

Dry ingredients


  • 3/4 cup raw cashews, soaked in water for 4 hours then drained
  • 1/2 cup Niulife Coconut Butter, softened
  • 1 cup plant-based milk, such as almond, soy or coconut
  • 1/4 cup any light-coloured sweetener, such as rice malt syrup or maple syrup

To decorate

  • 1/4 cup blueberries
  • ground cinnamon


  • Preheat oven to 160C.
  • Add bananas to a mixing bowl and mash until there are only small lumps. Add the rest of the wet ingredients and mix until thoroughly combined
  • Add all of the dry ingredients (except the blueberries to the bowl and mix until combined. Add the blueberries and fold throughout batter.
  • Pour batter into a lined loaf tin (I used one that was 23x10cm). Bake in the oven for 1 hour to 1 hour 10 minutes or until a knife can be inserted into the centre of the cake and it comes out clean. Remove from the oven and let it cool in the tin for 10 minutes. Remove from tin and cool on a wire cooling rack.
  • Meanwhile, make the frosting by adding all ingredients to a blender and blending until as smooth as possible. Pour into a bowl and set aside in the fridge.
  • For the decoration, if desired, add the blueberries in a small saucepan with a dash of water. Stew over medium heat for 5-10 minutes then remove.
  • When the banana bread is completely cool, spread or pipe frosting on top. Sprinkle with blueberries and dust with cinnamon as desired. Enjoy immediately or keep in an airtight container in the fridge for up to 3 days.


To soften coconut butter, melt over a double boiler over medium heat or pop the unlidded jar in a microwave for 1 minute.