Cut the bread into 1/2 inch pieces- the bread I used fell apart easily with the knife.

In a small baking dish (mine was 5X9) add the coconut milk, maple syrup, vanilla, chia, and cinnamon.

Whisk until combined.

Add in the bread and divide evenly in the dish. Pressing down the bread to make sure it is soaking up the liquid.

Cover and refrigerate at least 4-6 hours (I did overnight for best results).

In a blender add the cashews, maple syrup, vanilla and 2 tbsp water. Blend on high until smooth adding in additional water as needed.

Top the banana bread with maple cream and serve with fresh fruit if desired.

Eat for dessert or breakfast.

Keep in the fridge covered for up to one week.