Go Back
+ servings
Vegan Cream Cheese Banana Bread (GF)

Vegan Cream Cheese Banana Bread (GF)

Author: Thomas
Super tender and moist banana bread with a sweet vanilla cream cheese filling. Refined sugar-free, gluten-free, and vegan, this banana bread is packed with banana flavor and spiced with cinnamon, ginger, and nutmeg!
5 from 8 votes
Servings 2 mini loaves (or 1 large)
Calories 160 kcal


Cream Cheese Filling

  • ¾ cup raw cashews soaked overnight
  • 4.5 ounces 125g firm tofu
  • ¼ cup 60ml almond milk
  • 2 tablespoon 30ml maple syrup
  • 1 tablespoon 15ml lemon juice
  • ½ teaspoon vanilla extract
  • teaspoon salt

Banana Bread

  • cup 60g oat flour
  • cup 64g almond flour
  • cup 100g white rice flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup 140g coconut sugar
  • 1 cup mashed bananas about 3 bananas
  • 2 tablespoon 30ml melted coconut oil
  • 1 teaspoon vanilla extract
  • ¼ cup 60ml almond milk
  • ¼ 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.

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 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 ½ 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 cream!


Serving: 1 Slice (of 16)Calories: 160 kcalCarbohydrates: 24.6 gProtein: 3.1 gFat: 5.7 gFiber: 1.6 gSugar: 12.6 g
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants