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Dairy Free Cashew Caramel Banana Bread
Author: Bianca Dottin
  • 1/3 cup grapeseed oil (coconut oil or vegetable oil works fine too)
  • 1/2 cup honey or maple syrup
  • 1 cup mashed ripe bananas (2 large bananas)
  • 1/4 cup Silk Almond w/ Cashew Caramel Milk (use water for a lower calorie option)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 cups almond flour
  1. Preheat the oven to 325 degrees.

  2. Grease a 9x5 inch loaf pan.

  3. Mash the bananas in a mixing bowl and gradually add in the milk.

  4. In a large bowl, beat the oil and honey together using a whisk.

  5. Whisk the banana and milk mixture into the oil and honey.

  6. Whisk the baking soda, vanilla, and salt into the other ingredients.

  7. Next, mix in the almond flour using a spatula or spoon. Some lumps are ok!

  8. Pour the batter into the greased loaf pan. 

  9. Bake for 55 to 60 minutes, or until an inserted toothpick into the center comes out clean.

  10. Let the bread cool for about 15 minutes in the loaf pan before transferring it to slice.