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This moist vegan cream cheese banana bread is loaded with banana flavor and perfectly spiced! Plus, it comes with a layer of vanilla cream cheese that adds freshness and a subtle tanginess! Super tender, gluten-free, and SO delicious!
⭐️ Why You Should Try It
- It’s just delicious: this banana bread is incredibly tender, moist, and perfectly sweetened. The spices (cinnamon, ginger, and nutmeg) give it that “bakery-style” flavor.
- It’s a different take on your regular banana bread recipe: the layer of vanilla cream cheese takes this bread to the next level! It adds creaminess and a tanginess that balances so well with the banana flavor.
- It’s vegan, gluten-free, and naturally sweetened with coconut sugar!
Still not convinced? Stephanie, a reader, said: “★★★★★ This recipe was delicious. I especially like the texture that comes from using the three different flours. Thanks for another tasty recipe.”
🥣 How to Make It
This recipe comes together quickly and consists of two different preparations: the cream cheese and the bread batter.
Vanilla Cream Cheese
We start by making the “cheesecake” filling that consists of:
- Cashews – Use raw cashews that you will soak overnight. Soaking will help soften them.
- Tofu – In addition to the cashews, we will also use firm tofu. The combination of tofu with soaked cashews yields a texture that is very similar to a cheesecake once baked.
- Lemon juice – For tanginess.
- Maple syrup – To sweeten the cream. You can also use agave syrup or your favorite liquid sweetener.
- Vanilla – Preferably a high-quality vanilla extract for the best flavor.
Simply add all of the ingredients to a blender or food processor and process until smooth.
Banana Bread
Then comes the banana bread batter. Here is what you will need:
- Oat, rice, and almond flour – The batter is made using a combination of those three flours. Almond flour gives the bread a super tender texture, while oat and rice flour provide texture.
- Bananas – I went with a full cup of mashed bananas, so I can safely say you are not going to miss the banana flavor! Oat flour makes the cake suitable for breakfast. At least, that’s what I like to think.
- Coconut sugar – To sweeten the bread. If you don’t have coconut sugar, feel free to use brown sugar.
- Coconut oil – For extra richness and moisture.
- Spices – I went with the traditional spices you can find in banana bread: ground cinnamon, ginger, and nutmeg. If you want chai-spiced banana bread, simply add a teaspoon of ground cardamom as well!
- Baking powder – To help the bread rise.
- Chocolate chips – Optional but recommended. You can use chocolate chips as a topping or stir them directly into the batter.
To make the batter: mash the bananas (or blend them) and whisk them together with the rest of the ingredients until smooth.
Next, divide half of the batter into two mini pans, top with a layer of vanilla cream cheese, and finally, top with the remaining batter.
I used two mini loaf pans for mini banana loaves because it’s cuter, but you can definitely use a larger loaf.
Top with chocolate chips and bake for 30-35 minutes or until the top is golden brown. Finally, let the bread cool for at least 30 minutes before enjoying it!
While the cream cheese is soft, it keeps its shape when you cut a slice, just like a cheesecake!
💬 FAQ
Use firm tofu. Silken tofu would give you a too-liquid cream cheese.
Yes, you can use one larger loaf pan if you prefer; just increase the baking time to 45-50 minutes.
This banana bread will keep for up to 3 days at room temperature or 5 days in the refrigerator.
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Vegan Cream Cheese Banana Bread (GF)
Ingredients
Cream Cheese Filling
- 3/4 cup (112 g) raw cashews soaked overnight
- 4.5 ounces (125 g) firm tofu
- 1/4 cup (60 ml) almond milk
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2 ml) vanilla extract
- 1/8 tsp salt
Banana Bread
- 2/3 cup (60 g) oat flour
- 2/3 cup (64 g) almond flour
- 2/3 cup (100 g) white rice flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup (140 g) coconut sugar
- 1 cup mashed bananas about 3 bananas
- 2 tbsp (30 ml) melted coconut oil
- 1 tsp (5 ml) vanilla extract
- 1/4 cup (60 ml) almond milk
- 1/4 cup (40 g) chocolate chips for topping optional
Instructions
Cream Cheese Filling
- Drain the cashews and place them in a blender. Add the firm tofu, almond milk, maple syrup, lemon juice, vanilla extract, and salt. Blend on high speed until smooth, about 1 minute. The cream should have the consistency of cream cheese. Set aside while you prepare the banana bread batter.
Banana Bread
- Preheat oven to
350 °F (175°C). - In a large mixing bowl, whisk together the oat flour, almond flour, rice flour, baking powder, cinnamon, ginger, and nutmeg. Set aside.
- In another bowl, mix together the coconut sugar with the mashed bananas, coconut oil, vanilla extract, and milk. For the mashed bananas, I usually just put them in the blender and blend until smooth. If you prefer banana bread with small chunks of bananas, mash them using a fork.
- Pour the banana mixture into the dry ingredients bowl. Mix using a wooden spoon until fully combined. The batter is quite thick; this is normal. At this point, you can taste the batter and adjust the spices to your liking.
- Line two small 5.75×3-inch mini loaf pans with parchment paper. Divide half of the batter into the pans. Top about 1/2 inch of cream cheese and spread it evenly. Finally, top the cream cheese with the remaining banana bread batter and smooth the top using a spoon. Top with chocolate chips if you want.
- Bake for 30-35 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow the banana loaves to cool completely before slicing.
- Banana bread will keep for up to 3 days at room temperature or 5 days in the refrigerator. Be aware that banana bread is a bit firmer if stored in the refrigerator.
Notes
- If you have cream cheese leftover, spread it on a slice of banana bread for extra creaminess!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Thank you Thomas. Not sure how you do this, but this recipe is incredible. It’s light and yummy. My guests ate it really fast. I did it because one of them is GF and had some almond flour left, plus love all the protein in the cake. By reading the ingredients was not too convinced, but it’s you, so I trusted it 😉
Glad you liked it Catarina 😉
How much cream cheese do you need if you are using store-bought cream cheese?
I would say around 1 cup of store-bought cream cheese should be enough.
This recipe was a success last night. I did it because one guest is GF. The consistency of the cake is incredible and the cream cheese as well. Will try and use it to bake creamy pies 😉 Thanks
Glad you liked it Catarina 😉 Thanks for your feedback!
This banana bread is amazing! I’ve been making banana bread regularly for a couple years with a different recipe and decided to give this one a try because the cream cheese sounded delicious. Well, it sure is delicious! And the actual banana bread (bites without cream cheese) is also more flavorful than my usual recipe. I made this as written aside from using all purpose flour in place of rice flour. Oh, and I left out the coconut oil completely.
Nice work, Thomas! I’m about to make this for a second time and it’s now my go-to banana bread recipe. Thanks! 🙂
Hi Brooke, thanks for your great feedback and for sharing your tweaks 🙂 I’m glad you liked this recipe!
I don’t have mini loaf pans, just regular size ones. I wish you gave the amount for that also. I have no clue how to adjust two mini loafs to two regular loafs, or is it one regular loaf?
What sizes are regular ones? I think you can simply prepare the same amount and use a “regular” loaf pan instead of two small ones with no issue.
I made this bread yesterday, I live with 4 non-vegans and they all loved it (I never say that my bakings are vegan before they taste them, but I guess they know by now, especially because I eat them as well ). I halved the amount of coconut sugar in the dough, though, because 1 cup seemed enormous. For me/us, it was sweet enough, especially with the nice sweet cream in it. Thanks for the great recipes, Thomas.
Happy to hear all your family liked the banana bread 😉
Thanks for your feedback Tinne!
Could I use this cream cheese recipe to make cream cheese frosting?
Looks awesome! I will try this week!
I think that would work!
Finally got around to making this! Delicious! Thank you.
Thanks for the feedback Sylvia!
Turned out great Thomas.
Coconut flour at 1/2cup increased banana by one and increased the coconut milk a bit too. ( A few splashes).
Thanks again, I think I will use the remaining filling in tartlets,
Or dessert egg rolls!
Have you tried chocolate dessert humans? When you combine the two in a egg roll both chocolate and almond cream cheese filling… I bet it will be great.
Thank you again.
Awesome! Thanks for your feedback Kimberly!
Hi
I am making this recipe today.
I found a Bourbon infused maple syrup for the filling and I am using coconut flour instead of almond, I have increased the banana a bit and coconut milk to enhance the moisture as coconut flour requires this.
Thank you for the basics of your recipe.
Thanks for sharing your tweaks Kimberly! 🙂
Below post should say hummus!
But I do know that some of my best friends are dessert humans!
Ahhh I understand now 🙂 Yes I tried chocolate hummus, it’s good! 🙂
Hi Thomas! This looks fantastic! I have a question: Can I replace tofu with something else? I don’t find it easily where I live 🙁
Hi Camila,
If you can find vegan cream cheese then it would make a great substitute, otherwise, it will be difficult.
hi Thomas , can I use the cream cheese to bake cheesecake? 🙂
Hi Fiozznah, I’m afraid it won’t work!
My husband has an allergy to almonds. I have made banana bread in the past with just oat flour. The measurements are even between the 3 flours you use. Could I just use oat flour? Have you tried that?
I haven’t tried using only oat flour but I doubt you will get the same texture, plus you would have to adjust the amount of liquid.
Almond flour gives it a soft and moist texture, maybe you could use another nut flour like cashew flour?
I think I will try this recipe for banana bread without the cream cheese. Do you know another flour I can substitute for the rice flour?
Maybe try millet or brown rice flour.
If you have a powerful blender like Vitamix, you can grind your own rice into flour in it. Very easy.
Thomas, you’ve done it again! This recipe was delicious. I especially like the texture that comes from using the three different flours. Thanks for another tasty recipe. I look forward to seeing more bread recipes on your blog. 🙂
So happy to hear you liked the banana bread Stephanie 😉
Thanks again for the rating!
Thank you Thomas for another tasty treat. One question regarding the type of tofu. Is the tofu solken or regular firm tofu? I look forward to trying this soon.
I made this recipe a couple hours ago and used regular firm tofu. It was delicious!
Thanks for the feedback Stephanie!
Hi Renée,
You’re welcome! It’s regular firm tofu.
Thank you for getting back to me. One of the reasons I love your blog so much is because you and your followers will answer questions. I will let you know how it comes out when I have time to bake it this week.
Have an amazing day.
You’re a genius. I’m definitely making this!
Hope you will like it!
I just made a list of ingredients I need cause I am definitely making this deliciousness!!
Awesome! 🙂