Coffee and Walnut Banana Loaf (Oil & Refined Sugar Free)

1. Start by lining a loaf tin with baking paper and preheating your oven to 180 degrees ^oC. In a large bowl combine your self-raising and spelt flours with coconut sugar and bicarbonate of soda.

2. Add 75ml boiling water to your coffee to form an espresso.

3. In a separate bowl, mash your bananas until smooth then, add the coffee and cashew butter, stirring well until totally combined.

4. Now combine your wet and dry ingredients, stirring well to ensure that there are no rogue flour lumps! Finally, roughly chop your walnuts, add to the mixture then pour into your loaf tin. Place the loaf in the oven to bake for 35 minutes but cover with foil after 20 minutes to prevent burning.

5. Once cooked, remove from the tin and allow to cool for around half an hour before icing. As the loaf cools, finely chop your walnuts and make your frosting by mixing your cashew butter, maple syrup and almond milk, stirring well until you've got a smooth, pouring consistency.

6. Once the loaf is cool, drizzle generously with icing and sprinkle with walnuts then you're ready to eat. I'd recommend popping the kettle on and serving with a mug of hot coffee because, hey, there's no such thing as too much coffee, right?!