I can’t believe I never posted a bread recipe before!
This banana bread is soft, moist, loaded with banana flavor and perfectly spiced! The cheesecake filling takes it to the next level by adding creaminess and a bit of tanginess. Still not convinced? This banana bread is also healthy(ish) as it’s refined sugar-free and gluten-free!
This recipe comes together quickly. You start by making the “cheesecake” filling which consists of cashews, tofu, lemon juice, maple syrup, vanilla, and salt. The combination of tofu with soaked cashews yields a texture that is very similar to a cheesecake once baked. It’s creamy and soft yet it keeps its shape when you cut a slice.
The banana bread batter is made using a base of three flours: oat, rice, and almond. Almond flour gives the bread a super tender texture while the mashed bananas add moisture. 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.
For additional flavor, I used cinnamon, ginger, and nutmeg. Cardamom would be a great addition for a chai-spiced banana bread.
Once your banana bread batter and cream cheese are ready, just divide half of the batter into two mini pans, top with the cream cheese, and finally top with the remaining batter. I used two mini loaf pans for mini banana loaves just because it’s cuter. But you can use one large if you prefer, just increase the baking time to 45-50 minutes.
A few chocolate chips on top for the look, and because chocolate makes everything better, and it goes straight to the oven.
What I like about this 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!
If you are looking for another delicious dessert packed with banana, check out this Self Saucing Banana Pudding.
Let me know in the comments if you try this recipe!
Vegan Cream Cheese Banana Bread (GF)
Cream Cheese Filling
- 2/3 cup 60g oat flour
- 2/3 cup 64g almond flour
- 2/3 cup 100g white rice flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup 140g coconut sugar
- 1 cup mashed bananas about 3 bananas
- 2 tbsp 30ml melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup 60ml 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 a 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 5.75x3-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.