Strawberry Shortcake Banana Bread with Strawberry Cream

Set the oven to 350°F (175°C) and grease a loaf pan.

For the banana bread: In a bowl, whisk together the mashed ripe bananas, melted and cooled coconut oil, eggs, and a splash of vanilla. In a separate bowl, whisk together the almond flour, oat flour, coconut flour, a pinch of cinnamon, a pinch of sea salt, and a pinch of baking soda. Add the wet mixture to the dry mixture and mix until thoroughly combined. Fold in about 1 cup of diced strawberries. Pour the batter into the prepared loaf pan and bake for 50-55 minutes. Let the loaf cool completely before frosting.

For the frosting: While the loaf is cooking, make the frosting. In a high-speed blender, add 1 can of full-fat coconut milk (using only the solid part, not the liquid), 3-4 large strawberries (halved), and 2 tablespoons of powdered sugar. Blend until well-combined. The mixture may be a bit runny, which is fine. Place the frosting in a tupperware and set it in the freezer for an hour to thicken (or in the fridge for 2-3 hours). Once the frosting is thick and the loaf is cooled, spread the frosting on top.