Filling: Soak cashews in water overnight. Drain and blend with Cream Cheese Filling ingredients until smooth. Set aside.
Wets: Blend dates with almond milk in a blender or food processor until smooth. In a large bowl, use a potato masher to combine date mixture with all remaining Wet ingredients.
Dries: Stir together all Dry ingredients, then fold the Dries in with the Wets, just until combined.
Bake: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper. Pour half of the dough into the pan, then spoon on cream cheese filling*. Spread to evenly cover, the spoon the remaining banana bread dough on top. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
Notes
*Alternatively, you can use the cream cheese frosting as an icing after the banana bread has baked rather than adding it into the middle of the loaf.