Step 1

Preheat oven to 375 degrees.

Step 2

Pace bananas in a mixing bowl and mash until you have a thick pudding-like consistency.

Step 3

Add all remaining banana bread ingredients to bowl and mix until well combined.

Step 4

Grease two small loaf pans (8" x 2 1/2") with coconut oil or line with parchment paper (alternatively you can use one larger loaf pan but this will increase cooking time)

Step 5

Divide batter between both pans and bake for 25 minutes (if using 0% Greek yogurt) or 40 minutes (if using coconut yogurt) or until a toothpick pulls clean when tested.

Step 6

While the banana bread is baking prepare the cashew cream cheese by soaking the cashews then draining and adding to a high speed blender with the remaining ingredients.

Step 7

Blend until completely smooth, transfer to a bowl then set in the fridge to chill.

Step 8

When bread is done baking, remove from oven and cool completely before frosting with the cream cheese and garnishing.

Step 9

Slice and enjoy!