Description
This delicious Cinnamon Roll Banana Bread combines the comforting flavors of cinnamon rolls with moist, naturally sweet banana bread. Made vegan with plant-based ingredients and a luscious cinnamon swirl layered throughout, it’s perfect for breakfast or a cozy snack. Topped with a vegan cream cheese glaze, this bread is both indulgent and wholesome.
Ingredients
Scale
Banana Bread Batter
- 3 overripe mashed bananas
- 4 tbsp melted vegan butter
- 3/4 cup maple syrup
- 1 cup unsweetened almond or oat milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cup regular or gluten free all purpose flour
- 1 cup old fashioned rolled oats
Cinnamon Swirl
- 4 tbsp melted vegan butter
- 1/3 cup light brown sugar
- 2 tbsp cinnamon
Glaze
- 3/4 cup powdered sugar
- 2 tbsp melted vegan butter
- 2 oz softened vegan cream cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your batter is prepared.
- Combine Wet Ingredients: In a large mixing bowl, mash the overripe bananas thoroughly, then stir in the melted vegan butter, maple syrup, almond or oat milk, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Batter: Gradually add the dry ingredients to the wet banana mixture, folding gently until just combined to avoid overmixing, which can make the bread dense.
- Prepare Cinnamon Swirl: In a small bowl, mix melted vegan butter, brown sugar, and cinnamon until uniform.
- Layer Batter and Swirl: Grease a loaf pan and spread half of the banana bread batter evenly. Spoon half of the cinnamon swirl mixture over the batter. Repeat layering with the remaining batter and cinnamon swirl, then gently swirl with a knife or spatula to create a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove from oven and allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- Make Glaze: In a bowl, blend the powdered sugar, melted vegan butter, and softened vegan cream cheese until smooth and creamy.
- Glaze Bread: Once the bread has cooled, drizzle or spread the glaze evenly over the top slice or whole loaf before serving for a sweet finishing touch.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Gluten-free all-purpose flour can be substituted to make this recipe gluten-free.
- Ensure the vegan cream cheese is softened to make mixing the glaze easier.
- Do not overmix the batter to keep the bread tender.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
