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Vegan Cream Cheese Banana Bread (GF)

Vegan Cream Cheese Banana Bread (GF)

5 from 11 votes
Author: Thomas Pagot
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!
Prep Time : 30 minutes
Cook Time : 35 minutes
Total Time : 1 hour 5 minutes
Servings 2 mini loaves (or 1 large)
Calories 160 kcal


Cream Cheese Filling

Banana Bread

  • 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.

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
    5.75x3-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.


  • If you have cream cheese leftover, spread it on a slice of banana bread for extra creaminess!


Serving: 1 Slice (of 16) | Calories: 160 kcal | Carbohydrates: 24.6 g | Protein: 3.1 g | Fat: 5.7 g | Fiber: 1.6 g | Sugar: 12.6 g
Course : Breakfast, Dessert, Sweets
Cuisine : American
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