Vegan Stuffed Cheesecake Banana Bread
Elevate your banana bread game with these moist loaves that have been stuffed in the middle with a layer of thick and creamy cheesecake filling!
Servings: 12 slices
Vegan Cream Cheese Filling Ingredients
- ¾ cup cashews soaked in hot water overnight and then drained
- ¼ cup Kitehill Plain Almond Milk Cream Cheese
- 4 tablespoons maple syrup
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
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
- ½ teaspoon baking soda
- 1 teaspoon baking powder
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 the 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 banana bread batter at the bottom of each loaf pan, so half the batter overall is left.
Thickly layer half of the cream cheese filling evenly across the batter in each loaf pan.
Top the cream cheese filling in each loaf pan with half of the remainder of the batter.
Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Let cool completely before eating. Enjoy!