The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

This berry banana bread is naturally sweet. We have used just a bit of coconut sugar but you can skip all together because the ripe bananas and cashew butter made fresh in the NutraMilk provide enough sweetness. This recipe is gluten-free, can easily be adapted to be completely vegan and loaded with healthy nutrients from the cashew butter, almond flour, bananas and berries. Plant-based protein, loads of fiber, vitamins, minerals and various antioxidants are packed in this delicious bread. Enjoy!


For cashew berry banana bread

  • 2 medium ripe bananas
  • 3 large eggs (can sub for flax egg and make completely vegan)
  • 1/2 cup cashew butter made with the NutraMilk
  • 1/3 cup coconut yogurt
  • 1 tbsp. vanilla extract
  • 1/4 cup organic coconut sugar (optional)
  • 1 ½ cups gluten-free flour blend (all-purpose flour would also work if not GF)
  • 1 ½ cup almond flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1 cup frozen berries

For berry buttercream icing (optional)

  • 1/2 cup (75g) frozen mixed berries
  • 1 tbsp. caster sugar
  • 125g softened butter
  • 1 1/2 cups (240g) icing sugar mixture

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.

  • Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper.
  • Mash the ripe bananas in a medium mixing bowl (we like to leave some larger lumps of banana for added texture). Add the eggs and mix well, then add the cashew butter, coconut yogurt, vanilla, and coconut sugar and mix until well combined.
  • Add the gluten-free flour blend and almond flour and mix well. Finally, add the baking powder, baking soda, salt, and berries and mix once more.

  • Pour the batter into the prepared loaf pan and sprinkle the optional topping over the batter evenly.

  • Bake for 55-65 minutes, or until a toothpick (or skewer) inserted into the center comes out clean. The top of the bread may crack, which is fine!
  • Let the bread cool completely (2-3 hours, or overnight) before slicing and serving. Store leftovers in a sealed container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

To make berry frosting:

  • Place frozen berries and caster sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until berries start to collapse.
  • Cook for a further 5 mins or until mixture thickens slightly. Strain through a fine sieve. Use an electric mixer to beat butter in a bowl until very pale. Gradually add icing sugar mixture, beating well after each addition.
  • Spread over cooled banana bread.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker.