Cashew Banana Bread

I’m back with another epic recipe to help satisfy that sweet tooth! You’ll be glad to know that this recipe is actually naturally sweetened ONLY using fruit! It’s moist, perfectly sweet and everything that you want in a good slice of banana bread. The added cashews give this recipe a nice added crunch, but feel free to substitute this with your favourite nut/seed for some added texture. I hope you love this recipe as much as I do, it has now become a household favourite!

Cashew Banana Bread

Moist, sweet and nutty, this fool-proof banana bread recipe is bound to win you over. It’s gluten-free, oil-free and refined sugar-free, yet you most definitely won’t be able to tell. Enjoy x



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  • 1¼ cups plant milk (I used cashew milk)

  • 3 ripe bananas

  • 12 pitted Medjool dates, soaked & drained

  • 2 tsp vanilla extract

  • 2 tsp apple cider vinegar

  • 1¾ buckwheat flour

  • ¾ cup blanched almond meal

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp sea salt

  • 1/4 cup raw cashews, chopped (or, your choice of nuts)


  1. Preheat the oven to 180°C/350°F. Grease and line a loaf pan and set aside.

  2. Add the milk, bananas, dates, vanilla and apple cider vinegar into a blender. Blend until smooth.

  3. In a large bowl, combine the buckwheat flour, almond meal, baking powder, baking soda, cinnamon and salt. Mix well.

  4. Pour the wet ingredients into the dry and mix until you reach a smooth batter. Pour into your prepared loaf pan then sprinkle the chopped cashews on top. Bake in the oven for 55-60 minutes or until cooked through.

  5. Remove from oven and allow to cool completely on a cooling rack. Slice into 8-10 pieces and serve. Leftovers can be stored in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. Enjoy!

Cherie TuComment