The Best Vegan Brown Butter Blueberry Cashew Banana Bread
Today we are making a The Best Vegan Brown Butter Cashew Banana Bread! With the myriad requests I have gotten from my mom for a loaf of Banana Bread throughout the years, tray after tray of the regular stuff turns into robotic movements of the same ingredients, same procedure, same taste. I thought to myself, banana bread must be more versatile than this. Ideas swirled: matcha banana bread? But green tea and banana baked in a cake may not be too appealing, so that was scrapped. What about peanut butter and chocolate chips, a type of “monkey bread”? One idea that is plausible, but my family is not too big on chocolate treats. A slew of thoughts and a quick google search later, I had settled on a cashew caramel bread that I had found on the aforementioned website. Caramel because of the soft dates that were baked inside, and paired with the visible cashews in the streusel topping, it gives a roasted, nutty, sweet flavor.
Aside from this, let’s discuss life lately. Royale with Cheese please! With a loosely based menu inspired by Quentin Tarantino’s 1994 film Pulp Fiction, Royale with Cheese is a new restaurant that has just opened shop in Detroit, close to where I went to school. Movie posters are thrown up on the walls, yet the look of the place is not the copycat checkered- diner-with-barstools look that one may envision. However, the burger menu is acceptable enough to make up for the lack of the 90’s diner feel (save for the fact that they don’t offer milkshakes, the bloody-as-hell Douglas Sirk steak, a vanilla coke, or the Durwood Kirby burger. Basically, everything that Mia and Vincent ordered during their night out. At least a $5 milkshake on the menu would’ve made for a Pulp Fiction-esque experience. I did say loosely based though). Offering burgers as their main dish, their compelling flavors are enough to draw in customers. Hail the vegan burger that caught my eye: black bean quinoa patty, pickled red onions, avocado, arugula, pesta, and a sriracha veganaise sauce. I haven’t tried it yet, but next time I pass by I will be biting into a black bean patty, and hopefully it will be the 10/10 that I imagine.
Why You’ll Love This The Best Vegan Brown Butter Blueberry Cashew Banana Bread
Deeply Indulgent Flavor with a Twist: The browned butter brings out an irresistible, nutty richness that pairs beautifully with the sweetness of bananas and juicy bursts of blueberry. Each bite is an unexpected flavor experience that takes banana bread to the next level.
Crunchy Cashew-Sugar Topping: This bread doesn’t just taste incredible—it also has a delightfully crunchy topping made with roasted cashews and a hint of sweetness. It adds a gourmet, bakery-style finish that will make it hard to share!
Substitutions
Cashews: For the inside of the banana bread, I used pre-roasted cashews. If you only have raw cashews, you can lightly toast them until golden-brown, on a skillet over low heat. For the topping, I used raw cashews, as they will brown while they cook. (If you use pre-roasted cashews for the topping, they’ll probably burn because they’re already roasted!)
Bananas: For the best flavor and texture, use very ripe bananas. Overripe bananas, with their brown spots, are sweeter and have a softer texture, making them ideal for banana bread. If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag with an apple.
Chia Seeds: Substitute with chia meal (ground chia seeds), flax meal (ground flax seeds), or whole flax seeds.
All Purpose Flour: Do not substitute with whole wheat flour or gluten-free 1:1 all-purpose flour. Use regular all-purpose flour.
Vegan Butter: I used the brand Melt Organic, which are salted vegan butter sticks. These brown really well for this recipe. I can’t speak for other brands, or margarine/butter-style substitutes.
Vegan Sugar: Sugar is typically not vegan, because the refining process for some sugars, like white sugar, involves the use of bone char which is derived from animal bones. Bone char is used to filter and whiten the sugar. While the bone char doesn’t remain in the final product, its use in the production process makes it not fully vegan.
However, not all sugar is processed this way. Organic, raw, and unrefined sugars, as well as sugars labeled “vegan” or “bone char-free,” do not use bone char in their refining process. Cane sugar, beet sugar, and coconut sugar are often vegan-friendly options, but it’s always a good idea to check the packaging or contact the manufacturer to be sure.
To keep this recipe fully vegan, you can find brands that specifically make vegan sugar substitutes, such as the Wholesome brand. You can find this online, or in some grocery stores in the natural baking ingredients aisle.
Vegan Brown Butter Blueberry Cashew Banana Bread Recipe Notes
- Browning vegan butter can take it from basic to brilliant. Keep a close eye on it as it melts and starts to turn golden. Stir constantly to prevent burning, and remove from heat once it has a warm, nutty aroma and a golden-brown color. This step adds rich, toasty flavors to the bread.
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If you make this Vegan Brown Butter Blueberry Cashew Banana Bread, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
The Best Vegan Brown Butter Blueberry Cashew Banana Bread
Equipment
- Skillet to brown the butter
- Hand Blender or Stand Mixer to cream the wet ingredients
- Oven
- 9×9-Inch Baking Dish
- Parchment Paper
Ingredients
- 2 tbsp chia seeds
- 6 tbsp lukewarm water
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp pink salt
- 3 medium ripe bananas
- ¾ cup salted vegan butter
- ⅓ cup + 1 tsp vegan brown sugar
- ⅓ cup vegan white sugar
- ½ tsp vanilla extract
- ⅓ cup Medjool dates chopped
- ½ cup fresh blueberries do not use frozen berries
- extra avocado oil for greasing the tray
For the Topping
- ¼ cup all-purpose flour
- ¼ cup vegan brown sugar
- 3 tbsp salted vegan butter chilled, cut into small cubes
- ½ cup raw cashews
Instructions
- Preheat the oven to 350°F.
For the Chia Egg
- In a small bowl, mix together the lukewarm water and the chia seeds. Set this aside for 15 minutes to form the "chia egg." This will act as the egg substitute. After 15 minutes, the chia egg is ready to be used.
To Brown the Butter
- In a skillet over medium heat, add the ¾ cup butter. Let it start to boil (which will take a few minutes). Then keep stirring continuously, until aromatic. It will start to turn a darker shade of yellow after boiling for a few minutes. Keep a close eye on it, and turn off the heat once this color change occurs.
For the Banana Bread Mixture
- In a large bowl, mix together the baking soda, salt and flour. Set aside.
- In a second large bowl, use a hand blender to cream together the chia egg, bananas, white sugar, brown sugar, vanilla and browned butter until smooth.
- Slowly add in the flour mixture to the wet ingredients, keeping the hand blender on in between to mix the ingredients as you add them. Be careful not to over mix – just run the blender/mixer for a few seconds each time.
- Continue this until the dry ingredients are fully incorporated into the wet ingredients.
- Fold in the dates and blueberries.
- Lightly grease the 8×8 inch baking tray with avocado oil, then line it with parchment paper.
- Pour the banana bread mixture evenly into the pan.
- Mix together the topping ingredients, except the cashews, in a small bowl. Make sure the butter is chilled, so you can use a fork to create a crumbly texture (it should not be melted butter). Sprinkle the cashews on the batter, then evenly sprinkle this over the cashews.
- Place in the oven and bake for 1 hour. Check to make sure it's fully baked by inserting a toothpick in the center of the loaf, ensuring it comes out clean.
- Once it's ready, use oven mitts to remove the loaf, and turn off the oven.
- Place on a heat-proof surface for 20 minutes to allow the banana bread to cool, then cut into 16 servings. Enjoy with your morning (or afternoon) latte!
Notes
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Storage
- Store in an airtight container at room temperature for up to three days.
- For longer storage, wrap the entire loaf or individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, let the bread thaw in the refrigerator overnight or at room temperature for a few hours. You can also warm up slices in the microwave for about 20-30 seconds.
