To make the cashew cream, soak 1 cup raw cashews in water overnight. Drain, and blend in a processor until smooth. For this recipe, I wouldn’t add customary mix-ins so as to not mess with the flavor combination.

To make the milky tea, steep two tea chai teabags in a standard mug and add milk until very light in color. (I used Tazo’s Vanilla Carmel Chai, but a plain chai would also do.) Let it cool to room temperature.

Add the vinegar to a 1-cup measuring cup, and fill the rest with the prepared tea. Set aside. (This is a form of buttermilk.)

Mash the bananas in a small bowl with a fork until almost smooth. It’s okay if there are some lumps, but try to minimize big pieces.

Combine flax eggs, banana, cream, vanilla, and coconut oil in a bowl; stir well. Add spices and flour, and stir until well mixed. Add milky tea last.

Pour batter into a loaf pan and spread evenly. Top with pistachios and coconut.

Bake at 350°F for 25-30 minutes. A knife should come out clean when it’s ready, and the top will be medium-brown in color.

Let cool before slicing, and enjoy!