Cashew-Bananenbrot - 2 pieces of banana bread served on a plate

Cashew and Banana Bread

The juicy, soft texture of this banana bread comes from very ripe bananas. The “bread” is like a mix of cakes and muffins and is very easy to bake. Perfect for a quick, sweet breakfast or a snack and a great way to use overripe bananas!



Preparation Time

40 min.

Waiting Time

20 min.


12 Servings

  • 125 ml Joya Almond Rice Drink
  • 1 tbsp cider vinegar
  • 2 piece/s eggs
  • 220 g flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 pinch salt
  • 0.5 tsp cinnamon
  • 70 g cashews
  • 125 g rice syrup
  • 125 g margarine
  • 2 piece/s bananas
  • 0.5 tsp lemon zest
  • 1 tbsp lemon (juice)
  • 1 tsp oil


  1. Preheat the oven to 175°C. 
  2. Mix the Joya Almond Rice Drink with the cider vinegar and set aside for 10 minutes. Use a fork to mash the ripe bananas. In a bowl mix the eggs with the drin-vinegar mixture.
  3. In a second bowl mix the flour, baking powder, baking soda, salt and cinnamon. Add the rice syrup and margarine using a food processor or blender. Then slowly add the egg mixture. Continue to mix for 1.5 minutes on a medium speed.
  4. Now add the mashed bananas, lemon zest and lemon juice and mix for another 30 seconds. Finally, chop the cashews and add to the dough.
  5. Grease a rectangular cake tin (29x19 cm) with a little oil or margarine and pour in the dough. Bake for 30 - 35 minutes. 
  6. Allow to cool and cut into rectangles.

The cashew and banana bread tastes great with apple sauce or peanut butter!

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