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Vegan Cream Cheese Stuffed Banana Bread

Vegan Banana Bread with Date Cream Cheese

5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients
  

For the cream cheese filling:

  • 8 oz vegan cream cheese We used one full tub of Tofutti.
  • 3-4 pitted dates soaked in hot water for 5 minutes
  • 1 Tbsp ground flaxseed + 3 Tbsp cold water
  • 1 Tbsp flour

For the banana bread

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 Tbsp corn starch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp flaxmeal
  • 1/4 cup sugar
  • dash of cinnamon and/or nutmeg
  • 1 1/2 cups mashed ripe bananas roughly 2 large bananas
  • 1/2 cup refined coconut oil melted
  • 1 1/2 tsp vanilla extract
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • small handful walnuts and/or vegan chocolate chips optional

Instructions
 

  • First, make your cream cheese: Add all the ingredients to a food processor or high-powered blender and blend, scraping the sides down as needed, until the mixture is smooth and combined. Place in the refrigerator while you make the batter.
  • Next, sift your dry ingredients through a fine mesh sieve over a large mixing bowl. Whisk to combine and add the wet ingredients. Mix with an electric mixer on medium speed until totally combined.
  • Preheat your oven to 350F and grease a loaf pan with coconut oil. Pour half of the batter into the loaf pan. Spread the cream cheese mixture on top and top that with the remainder of the batter.
  • Bake for 30 minutes, uncovered. Then, cover the pan and bake another 20-30 minutes. It's ready when you can poke a toothpick through it, and it comes out clean.
  • Allow to cool fully. As it cools, the cream cheese filling will harden and be much easier to slice. Then, slice and enjoy!
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