Description
This Vegan Banana Bread is a deliciously moist and flavorful treat, made without any animal products. Featuring soaked cashew nuts blended into a creamy base and naturally sweetened with dates, bananas, and a touch of brown sugar, this bread offers a perfect balance of spices like cinnamon, ginger, and nutmeg. It’s a wholesome, dairy-free, and egg-free bread that’s perfect for breakfast or a nutritious snack.
Ingredients
Scale
Cashew Cream Base
- 1 cup Cashew Nuts
- 1/2 cup Almond Milk (divided as 1/4 cup for blending with cashews, 1/4 cup for dates)
- 1/4 cup Granulated Sugar
- 1 Lemon (juice only)
- 1 1/2 teaspoon Vanilla Extract (divided as 1/2 tsp and 1 tsp)
- 1/2 teaspoon Salt (divided as 1/4 tsp and 1/4 tsp)
Date Mixture
- 1 cup Medjool Dates
- 1/4 cup Almond Milk
Wet Ingredients
- 1/4 cup Almond Butter
- 1/4 cup Vegetable Oil
- 1/4 cup Brown Sugar
- 3 Bananas
Dry Ingredients
- 1 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
Instructions
- Soak Cashew Nuts: Place 1 cup of cashew nuts in a bowl and cover with water. Let them soak overnight to soften, which will help achieve a creamy texture when blended.
- Prepare Cashew Cream: Drain the soaked cashews and blend them with 1/4 cup almond milk, 1/4 cup granulated sugar, juice of one lemon, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and creamy. Set this mixture aside for later use in filling.
- Make Date Mixture: In a blender or food processor, blend 1 cup pitted Medjool dates with 1/4 cup almond milk until a smooth paste forms. This adds natural sweetness and moisture to the bread.
- Combine Wet Ingredients: In a large bowl, mash the bananas using a potato masher. Add the date mixture, 1/4 cup almond butter, 1/4 cup vegetable oil, 1/4 cup brown sugar, and 1 teaspoon vanilla extract. Mix thoroughly to ensure all wet ingredients are combined evenly.
- Mix Dry Ingredients: In a separate large bowl, stir together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until evenly distributed.
- Combine Wet and Dry Mixtures: Fold the dry ingredient mixture into the wet ingredients gently, mixing just until combined to avoid overworking the batter and ensuring the bread remains tender.
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit (180 degrees Celsius) to prepare for baking the banana bread.
- Prepare Loaf Pan: Line a loaf pan with parchment paper to prevent sticking. Pour half of the batter into the pan, then spoon the cashew cream filling evenly over the batter. Cover with the remaining batter, smoothing the top.
- Bake the Bread: Place the loaf pan in the oven and bake for 45 minutes to 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked. Remove from oven and let cool before slicing and serving.
Notes
- Soaking the cashews overnight helps create a rich and smooth vegan cream filling.
- Make sure bananas are ripe for better sweetness and moisture in the bread.
- You can substitute almond milk with any plant-based milk of your choice.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing slices is a great way to preserve the bread for longer periods.
- Adjust sweetness by varying the amount of brown sugar and dates according to your preference.
- Prep Time: 15 minutes (plus overnight soaking time)
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan banana bread, dairy-free banana bread, egg-free banana bread, vegan baking, healthy banana bread, plant-based dessert
