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This moist vegan cream cheese banana bread is loaded with banana flavor and perfectly spiced! Plus, it comes with a layer of vanilla cream cheese that adds freshness and a subtle tanginess! Super tender, gluten-free, and SO delicious!

Mini banana bread with cream cheese and chocolate chips.

⭐️ Why You Should Try Vegan Cream Cheese Banana Bread

  • It’s just delicious: this banana bread is incredibly tender, moist, and perfectly sweetened. The spices (cinnamon, ginger, and nutmeg) give it that “bakery-style” flavor.
  • It’s a different take on your regular banana bread recipe: the layer of vanilla cream cheese takes this bread to the next level! It adds creaminess and a tanginess that balances so well with the banana flavor.
  • It’s vegan, gluten-free, and naturally sweetened with coconut sugar!

Still not convinced? Stephanie, a reader, said: “★★★★★ This recipe was delicious. I especially like the texture that comes from using the three different flours. Thanks for another tasty recipe.”

🍌 How to Make Vegan Cream Cheese Banana Bread

This recipe comes together quickly and consists of two different preparations: the cream cheese and the bread batter.

Vanilla Cream Cheese

We start by making the “cheesecake” filling that consists of:

  • Cashews – Use raw cashews that you will soak overnight. Soaking will help soften them.
  • Tofu – In addition to the cashews, we will also use firm tofu. The combination of tofu with soaked cashews yields a texture that is very similar to a cheesecake once baked.
  • Lemon juice – For tanginess.
  • Maple syrup – To sweeten the cream. You can also use agave syrup or your favorite liquid sweetener.
  • Vanilla – Preferably a high-quality vanilla extract for the best flavor.

Simply add all of the ingredients to a blender or food processor, and process until smooth.

Tofu, cashews, and maple syrup in a blender.

Banana Bread

Then comes the banana bread batter. Here is what you will need:

  • Oat, rice, and almond flour – The batter is made using a combination of those three flours. Almond flour gives the bread a super tender texture, while oat and rice flour provide texture.
  • Bananas – I went with a full cup of mashed bananas, so I can safely say you are not going to miss the banana flavor! Oat flour makes the cake suitable for breakfast. At least, that’s what I like to think.
  • Coconut sugar – To sweeten the bread. If you don’t have coconut sugar, feel free to use brown sugar.
  • Coconut oil – For extra richness and moisture.
  • Spices – I went with the traditional spices you can find in banana bread: ground cinnamon, ginger, and nutmeg. If you want chai-spiced banana bread, simply add a teaspoon of ground cardamom as well!
  • Baking powder – To help the bread rise.
  • Chocolate chips – Optional but recommended. You can use chocolate chips as a topping or stir them directly into the batter.
Whisking together flour, sugar, and mashed bananas.

To make the batter: mash the bananas (or blend them) and whisk them together with the rest of the ingredients until smooth.

Whisking together flour, sugar, and mashed bananas.

Next, divide half of the batter into two mini pans, top with a layer of vanilla cream cheese, and finally, top with the remaining batter.

I used two mini loaf pans for mini banana loaves because it’s cuter, but you can definitely use a larger loaf.

Spreading vanilla cream cheese on top of a banana bread batter.

Top with chocolate chips and bake for 30-35 minutes or until the top is golden brown. Finally, let the bread cool for at least 30 minutes before enjoying it!

While the cream cheese is soft, it keeps its shape when you cut a slice, just like a cheesecake!

Vegan banana bread in a loaf pan.


Which type of tofu should I use for the cream cheese?

Use firm tofu. Silken tofu would give you a too-liquid cream cheese.

Can I make this in a larger loaf pan instead of mini ones?

Yes, you can use one larger loaf pan if you prefer; just increase the baking time to 45-50 minutes.

How long does this vegan banana bread keep?

This banana bread will keep for up to 3 days at room temperature or 5 days in the refrigerator.

Slice of banana bread with cream cheese and chocolate chips.

What I love about this vegan banana bread is the contrast of the tender cake with the creamy and slightly sharp vanilla cream cheese. And this banana bread stays moist and soft for days!

📔 More Banana Recipes

If you are looking for other delicious desserts packed with bananas, check these out:

Let me know in the comments if you try this recipe!

Vegan banana bread with a layer of cream cheese on a plate.
Vegan Cream Cheese Banana Bread (GF)

Vegan Cream Cheese Banana Bread (GF)

5 from 11 votes
Author: Thomas Pagot
Super tender and moist banana bread with a sweet vanilla cream cheese filling. Refined sugar-free, gluten-free, and vegan, this banana bread is packed with banana flavor and spiced with cinnamon, ginger, and nutmeg!
Prep Time : 30 minutes
Cook Time : 35 minutes
Total Time : 1 hour 5 minutes
Servings 2 mini loaves (or 1 large)
Calories 160 kcal


Cream Cheese Filling

Banana Bread


Cream Cheese Filling

  • Drain the cashews and place them in a blender. Add the firm tofu, almond milk, maple syrup, lemon juice, vanilla extract, and salt. Blend on high speed until smooth, about 1 minute. The cream should have the consistency of cream cheese. Set aside while you prepare the banana bread batter.

Banana Bread

  • Preheat oven to 350 °F (175°C).
  • In a large mixing bowl, whisk together the oat flour, almond flour, rice flour, baking powder, cinnamon, ginger, and nutmeg. Set aside.
  • In another bowl, mix together the coconut sugar with the mashed bananas, coconut oil, vanilla extract, and milk. For the mashed bananas, I usually just put them in the blender and blend until smooth. If you prefer banana bread with small chunks of bananas, mash them using a fork.
  • Pour the banana mixture into the dry ingredients bowl. Mix using a wooden spoon until fully combined. The batter is quite thick; this is normal. At this point, you can taste the batter and adjust the spices to your liking.
  • Line two small
    5.75×3-inch mini loaf pans with parchment paper. Divide half of the batter into the pans. Top about 1/2 inch of cream cheese and spread it evenly. Finally, top the cream cheese with the remaining banana bread batter and smooth the top using a spoon. Top with chocolate chips if you want.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow the banana loaves to cool completely before slicing.
  • Banana bread will keep for up to 3 days at room temperature or 5 days in the refrigerator. Be aware that banana bread is a bit firmer if stored in the refrigerator.


  • If you have cream cheese leftover, spread it on a slice of banana bread for extra creaminess!


Serving: 1 Slice (of 16) | Calories: 160 kcal | Carbohydrates: 24.6 g | Protein: 3.1 g | Fat: 5.7 g | Fiber: 1.6 g | Sugar: 12.6 g
Course : Breakfast, Dessert, Sweets
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

The Art of Vegan Cheese Making

🧀 25 Mind-Blowing Vegan Cheese Recipes!

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Rate this Recipe


  1. 5 stars
    Thank you Thomas for another tasty treat. One question regarding the type of tofu. Is the tofu solken or regular firm tofu? I look forward to trying this soon.

      1. Thank you for getting back to me. One of the reasons I love your blog so much is because you and your followers will answer questions. I will let you know how it comes out when I have time to bake it this week.
        Have an amazing day.

  2. 5 stars
    Thomas, you’ve done it again! This recipe was delicious. I especially like the texture that comes from using the three different flours. Thanks for another tasty recipe. I look forward to seeing more bread recipes on your blog. 🙂

  3. I think I will try this recipe for banana bread without the cream cheese. Do you know another flour I can substitute for the rice flour?

  4. My husband has an allergy to almonds. I have made banana bread in the past with just oat flour. The measurements are even between the 3 flours you use. Could I just use oat flour? Have you tried that?

    1. I haven’t tried using only oat flour but I doubt you will get the same texture, plus you would have to adjust the amount of liquid.
      Almond flour gives it a soft and moist texture, maybe you could use another nut flour like cashew flour?

  5. Hi Thomas! This looks fantastic! I have a question: Can I replace tofu with something else? I don’t find it easily where I live 🙁

  6. Hi
    I am making this recipe today.
    I found a Bourbon infused maple syrup for the filling and I am using coconut flour instead of almond, I have increased the banana a bit and coconut milk to enhance the moisture as coconut flour requires this.
    Thank you for the basics of your recipe.

      1. 5 stars
        Below post should say hummus!
        But I do know that some of my best friends are dessert humans!

  7. 5 stars
    Turned out great Thomas.
    Coconut flour at 1/2cup increased banana by one and increased the coconut milk a bit too. ( A few splashes).
    Thanks again, I think I will use the remaining filling in tartlets,
    Or dessert egg rolls!
    Have you tried chocolate dessert humans? When you combine the two in a egg roll both chocolate and almond cream cheese filling… I bet it will be great.
    Thank you again.

  8. I made this bread yesterday, I live with 4 non-vegans and they all loved it (I never say that my bakings are vegan before they taste them, but I guess they know by now, especially because I eat them as well ). I halved the amount of coconut sugar in the dough, though, because 1 cup seemed enormous. For me/us, it was sweet enough, especially with the nice sweet cream in it. Thanks for the great recipes, Thomas.

  9. I don’t have mini loaf pans, just regular size ones. I wish you gave the amount for that also. I have no clue how to adjust two mini loafs to two regular loafs, or is it one regular loaf?

    1. What sizes are regular ones? I think you can simply prepare the same amount and use a “regular” loaf pan instead of two small ones with no issue.

  10. 5 stars
    This banana bread is amazing! I’ve been making banana bread regularly for a couple years with a different recipe and decided to give this one a try because the cream cheese sounded delicious. Well, it sure is delicious! And the actual banana bread (bites without cream cheese) is also more flavorful than my usual recipe. I made this as written aside from using all purpose flour in place of rice flour. Oh, and I left out the coconut oil completely.

    Nice work, Thomas! I’m about to make this for a second time and it’s now my go-to banana bread recipe. Thanks! 🙂

  11. 5 stars
    This recipe was a success last night. I did it because one guest is GF. The consistency of the cake is incredible and the cream cheese as well. Will try and use it to bake creamy pies 😉 Thanks

  12. 5 stars
    Thank you Thomas. Not sure how you do this, but this recipe is incredible. It’s light and yummy. My guests ate it really fast. I did it because one of them is GF and had some almond flour left, plus love all the protein in the cake. By reading the ingredients was not too convinced, but it’s you, so I trusted it 😉