Ingredients

The following ingredients have 4 Servings
  • 1 cup cashews (125 g, soaked overnight)
  • 1/4 cup almond milk (60 mL)
  • 1/4 cup sugar (50 g)
  • 1 tsp lemon juice (5 mL)
  • 1/2 tsp vanilla extract (2.5 mL)
  • 1/4 tsp salt
  • 1 cup soft dates (175 g)
  • 1/4 cup almond milk (60 mL)
  • 1/4 cup almond butter (60 g)
  • 1/4 cup vegetable or coconut oil (60 mL)
  • 1/4 cup brown sugar (50 g)
  • 1 tsp vanilla extract (5 mL)
  • 3 large ripe bananas
  • 1 1/2 cups all-purpose flour (170 g)
  • 1 tsp each baking powder and baking soda
  • Spices: 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp salt

Instruction

  • Filling: Soak cashews in water overnight. Drain and blend with Cream Cheese Filling ingredients until smooth. Set aside.
  • Wets: Blend dates with almond milk in a blender or food processor until smooth. In a large bowl, use a potato masher to combine date mixture with all remaining Wet ingredients.
  • Dries: Stir together all Dry ingredients, then fold the Dries in with the Wets, just until combined.
  • Bake: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper. Pour half of the dough into the pan, then spoon on cream cheese filling*. Spread to evenly cover, the spoon the remaining banana bread dough on top. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.