Have you thought about flattening some dates, covering them with icing and sprinkles to create mini little ‘eggs’? They make the perfect decoration for this gorgeous, vibrant loaf just in time for Easter! A banana-based chocolate ‘sponge’ loaf made from good ingredients topped with a high protein frosting, then decorated with the cute eggs plus granola and sprinkles – stunning!
Ingredients:
For the loaf –
- 2 bananas
- 100g yogurt/coconut yogurt
- 4 tablespoons cocoa powder
- 80g sweetener
- 2 tablespoons smooth nut butter
- 100g gluten-free flour
- 100ml oat milk
- 1 teaspoon baking powder
For the topping –
- 2 scoops protein powder
- 3 tablespoons icing sugar
- 2 tablespoons smooth peanut butter
- Granola, to sprinkle
For the date eggs –
- 8 dates
- 2 tablespoons icing sugar
- Drop of water or oat milk
- Easter sprinkles
Make it!
- First make the loaf: Blend the bananas, yogurt, cocoa powder, sweetener, nut butter, flour, milk and baking powder in a food processor.
- Spoon into a greased and lined loaf tin and spread out evenly. Bake for 30-40 minutes at 180C until risen and firmed up.
- Leave to cool then pop onto a wire rack.
- Meanwhile make the date ‘egg’s: Flatten the dates with a rolling pin and form an ‘egg’ shape. Place on a wire rack. Mix together the icing sugar and a drop of milk so it’s slightly runny. Spoon over each date and spread to cover. Spoon over the sprinkles to generously cover then allow to set.
- Mix together the topping ingredients until thick and smooth. Spread over the loaf to cover. Arrange some of the set eggs on top then sprinkle some granola over. Leave for 30 minutes then slice up and enjoy!
