Chop cashew nuts and roast them in a pan without oil. Preheat the oven to 180°.
You can use the still warm pan to melt your coconut oil if it is hard.
Mix all dry ingredients in a bowl with the roasted nuts.
Cut 3 of the 4 bananas into small pieces and mash them in another bowl with a fork. Add oat milk, coconut oil, apple cider vinegar, and cranberries and mix everything.
Mix the two bowls together, add the peanut butter and mix.
Line the loaf pan with baking paper, pour in the dough and halve the 4th banana lengthways, place on top of the dough and press in gently.
Bake the banana bread for about 50 minutes. I leave it in the oven for another 15 minutes with the oven off to cool down smoother. Good Appetite!