
Strawberry Shortcake Loaf with Whipped Stawberry Creamcheese Icing
Prep Time:
15 Minutes
Cook Time:
35-45 Minutes
Serves:
Serves 4-8
Level:
About the Recipe
Wouldn't be a kiwi summer without Strawberries. This loaf is pretty epic. It's full of goodness, bursting with fresh strawberries and would make the perfect treat for a picnic by the beach!

Ingredients
Loaf: 3 small ripe Bananas
2 eggs
1 small punnet of strawberries cut into smaller pieces
1/3 cup Maple syrup
1/3 cup Olive oil
3/4 cup Organic oats 1 cup Almond meal
1/4 cup Buckwheat flour 2 tsp Baking powder
1/4 cup Milk ( I used soy )
Icing: 200g Softened Cream cheese or dairy-free alternative ( Vanilla Coconut yoghurt ) 2 Tbs Vanilla Coconut Yoghurt - I used Cathedral Cove
2 TBS Strawberry jam ( I love Lewis Farm or St Dalfour for a sugar-free alternative ) Or 1/4 Cup of Raspberry chia jam.
Preparation
Loaf: Preheat the oven to 180c Fanbake.
Mash the bananas and strawberries roughly in a bowl. Add the eggs, maple, milk and stir until well combined.
Then add the almond meal, oats, buckwheat flour and baking powder and stir through until you get a lumpy-looking batter. Don't worry - These lumps are good!
Then tip the batter into a lined loaf tin and bake for approx 35-45 minutes. Every oven is different, so when it's golden and cooked through, take it out.
Leave to cool.
Then get started on the icing: Blend together softened cream cheese, coconut yoghurt and strawberry jam until smooth.
Then, when the loaf is cooled, dollap it over the top and spread evenly with the back of a spoon.
Top with fresh Strawberries, and enjoy!
Serves 4-8 depending on how big of a slice you'd like : )


