2 small loaf pans
Vegan Cream Cheese Filling Ingredients
- ¼ cup Kitehill Plain Almond Milk Cream Cheese
- 4 tablespoons maple syrup
- ¾ cup cashews soaked in hot water overnight and then drained
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
- Extra banana for garnish
Banana Bread Ingredients
- 2 ½-3 ripe bananas
- 4 tablespoons melted coconut oil
- 2 teaspoons ground cinnamon
- 1 tablespoon maple syrup
- 1 ¼ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
For the Vegan Cream Cheese Filling
In a food processor, add the soaked, drained cashews. Pulse until smooth and creamy.
Add the Kitehill Cream Cheese, maple syrup, lemon juice and zest. Continue pulsing until a smooth consistency is reached.
For the Banana Bread
Preheat the oven to 350℉. Line 2 small loaf pans with parchment paper and set aside.
Mash 3 bananas in a large bowl.
Then add coconut oil, cinnamon, and syrup.
Add the almond flour, baking soda, and baking powder. Mix well.
Place ¼ of the batter at the bottom of each loaf pan, so half the batter is left.
Thickly layer half of the cream cheese filling evenly across the banana bread batter in each loaf pan.
Top the cream cheese filling in each loaf pan with half of the remainder of banana bread batter.
Top with 1 banana, sliced in half, on each loaf for garnish.
Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Let cool completely before eating. Enjoy!