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Banana Cashew Loaf with Cashew Cream Frosting
This moist and flavorful loaf, featuring ground PLANTERS® Whole Cashews and ripe bananas, offers a deliciously nutty twist. The cashew cream frosting, made from soaked cashews, honey, and lemon juice, adds a creamy and indulgent touch. Whether enjoyed as a breakfast treat or a satisfying snack, each slice is a wholesome blend of comforting flavors, making it an ideal choice to kickstart your morning or curb those afternoon cravings. Frost the loaf and finish with a sprinkle of chopped PLANTERS® Apple Cider Donut Cashews for a decadent and nutty treat.
10 Servings
Prep Time
15 minutes
Cook Time
1 hour, 10 minutes
Total Time
1 hour, 25 minutes
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 3 eggs
- 1/4 cup whole milk
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup PLANTERS® Whole Cashews, ground
- 4 ripe bananas, mashed
- 1 cup PLANTERS® Whole Cashews, soaked in cool water at least 2 hours, drain
- 2 tablespoons honey
- 1 tablespoons lemon juice
- 1/8 teaspoon vanilla
- 2 tablespoons warm water
- 1/2 cup chopped PLANTERS® Apple Cider Donut Cashews
Directions
- Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, cream butter and brown sugar together until light and fluffy. Beat in eggs and milk.
- In medium bowl whisk together flour, baking powder, salt and ground cashews.
- Add flour mixture to butter mixture. Stir until smooth. Stir in mashed bananas. Pour into prepared pan. Bake 60 to 70 minutes or until toothpick inserted in middle comes out clean. Let cool in pan for 5 minutes before removing.
- In food processor or blender combine drained cashews, honey, lemon juice, vanilla and warm water. Blend until smooth.
- Frost cooled loaf. Sprinkle with chopped Apple Cider Donut Cashews.
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