Smooth cashew cream and vibrant turmeric join together to create a thick and sweet frosting for this banana-carrot loaf from the Let’s Go Nuts cookbook by Estella Schweizer.

And, if you want the richest banana bread possible, you have to check out Tasting Table recipe developer Jessica Morone's ...

Roast the sweet potato for 30–45 minutes, or until soft ... Cook’s note: These are best served with your nut butter of choice, berries and banana, or even your favourite vegan ice cream.

Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine.