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 Vegan Cream Cheese Banana Bread
- 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 Vegan Cream Cheese Banana Bread
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.
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!
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.
What I love about this vegan banana bread is the contrast of the tender cake with the creamy and slightly sharp vanilla cream cheese. And this banana bread stays moist and soft for days!
Cream Cheese Filling
- 2/3 cup oat flour
- 2/3 cup almond flour
- 2/3 cup white rice flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup coconut sugar
- 1 cup mashed bananas about 3 bananas
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1/4 cup chocolate chips for topping optional
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.
- 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.
- If you have cream cheese leftover, spread it on a slice of banana bread for extra creaminess!
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.
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