This Banana Cashew Loaf with Cashew Cream Frosting is a moist, nutty twist on classic banana bread, featuring PLANTERS® Whole Cashews in both the batter and the creamy topping.
Naturally sweetened with ripe bananas and honey, and finished with a sprinkle of Apple Cider Donut Cashews, it’s a treat perfect for brunch or dessert. Rich in flavor and easy to make, this loaf is sure to impress.
Ingredients
| ½ | cup unsalted butter, softened |
| ½ | cup light brown sugar |
| 3 | eggs |
| ¼ | cup whole milk |
| 2½ | cups flour |
| 2 | teaspoons baking powder |
| ¼ | teaspoon salt |
| ½ | 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 | tablespoon lemon juice |
| ⅛ | teaspoon vanilla |
| 2 | tablespoons warm water |
| ½ | 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.