Cashew Banana Bread

"This delicious banana bread loaf is gluten-free, oil-free and best of all, naturally sweetened using only bananas and dates! 😱🤭"
-- @thrivingonplants
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 8-10

Recipe Card


  • 1 1/4 cups unsweetened cashew milk
  • 3 very ripe bananas
  • 12 pitted and soaked Medjool dates
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1 3/4 cups buckwheat flour
  • 3/4 cup blanched almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 cup chopped cashews


  • Step 1

    Preheat oven to 350°F. Grease and line a loaf pan and set aside.

  • Step 2

    Combine cashew milk, bananas, dates, vanilla, and apple cider vinegar in a blender and blend until smooth.

  • Step 3

    Mix flour, almond meal, baking powder, baking soda, cinnamon, and salt in a large bowl. Pour the wet mixture into the dry ingredients and mix until well combined.

  • Step 4

    Pour batter into prepared loaf pan. Sprinkle with cashews. Bake for 55-60 minutes, until cooked through. Let cool completely on a cooling rack before slicing.