• Food Processor
• 7” Springform Pan

For the Banana Bread Layer:

• 1 ¾ cups almond flour
• ½ cup tapioca flour
• 4 large eggs, room temperature
• 4 small ripe bananas
• ¼ cup coconut oil, melted
• 1 t vanilla extract
• 1 T cinnamon
• ½ t baking powder
• 1 t baking soda
• ¼ t salt

For the Cheesecake Layer:

• 2 cups dates, pitted
• 2 cups raw cashews, soaked for 30 minutes and drained
• ¾ cup coconut oil, melted
• 1 ½ cups full-fat coconut milk
• ¼ cup banana
• Optional: ¼ cup chopped raw cashews and ¼ cup sliced bananas for topping

• Preheat the oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper and grease the sides with coconut oil.
• For the banana bread layer: Combine bananas, eggs, vanilla extract and salt to a food processor and pulse until smooth.
• Next, add the almond flour, tapioca, cinnamon, baking powder and baking soda. Blend on high, streaming in melted coconut oil while pulsing. Blend until smooth.
• Transfer the batter to the prepared springform pan and spread into an even layer.
• Bake for 50-55 minutes or until brown on top and a toothpick can be inserted in the center clean. Cool the banana bread in the pan for 30 minutes.
• For the cheesecake layer: While the banana bread cools, prepare the cheesecake by placing all cheesecake ingredients into a food processor and blending until smooth. Scrape down the sides and blend again as needed.
• For both layers: When the banana bread is cool, spread the cheesecake layer over the top.
• Place in the refrigerator for two hours or until the top is set and hard.
• Gently remove the springform. Top with chopped cashews and sliced bananas (optional), slice, and serve.
• Keep in refrigerator up to seven days or in the freezer for 30 days.