Vegan Cinnamon Roll Banana Bread [GF, Oil-Free]

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Mouthwatering moist and fluffy vegan banana bread bursting with cinnamon flavor! Gluten-free and oil-free!

I was talking to a friend recently about some recipes I wanted to work on and cinnamon rolls was one of them. I loooove cinnamon rolls! Who can resist that fresh-out-of-the-oven, hot, chewy, cinnamony flavor and of course you can’t forget the icing! The icing is essential. A cinnamon roll without it just wouldn’t be a cinnamon roll.

Anyway, I will just get to the point. After the invention of this banana bread recipe, coming up with cinnamon rolls just went way down on my recipe priority list.

Why? This cinnamon roll banana bread is crazy good.

Soft and fluffy but also a little dense.
So much cinnamon and banana flavor.
The top is slightly crispy due to the cinnamon sugar topping.

Fresh out of the oven with icing, it’s melt in your mouth cinnamon roll amazingness.

My favorite part? Vegan. Gluten-free. Oil-Free. No refined flour. No refined sugar. Made in a food processor.

Here is how to make it!

How to Make Vegan Cinnamon Roll Banana Bread

First, you’ll need a food processor to make this or a really good blender that can handle large amounts of food.

Preheat your oven to 350 degrees and prepare your loaf pan with parchment paper. Make your cinnamon sugar mixture and set aside.
Next, measure out your 1 & 1/4 cup rolled oats and add them to your food processor to make your oat flour. You want this nice and fluffy so pulse until you have a soft flour. Empty the flour from the food processor and set aside.

Next, add about 3 or 4 very ripe bananas to the food processor or blender (make sure the oat flour isn’t in there!) and pulse until the banana is smooth. You will need 1 & 1/2 cups (pulsed smooth) banana.
Once your pulsed banana is measured, return the bananas to the food processor or blender and then add all of your wet ingredients and your coconut sugar (sugar dissolves in liquid so you’ll add it with your wet ingredients: maple syrup, apple cider vinegar, vanilla, bananas and coconut sugar.)

Next, add your dry ingredients into the food processor or blender with your wet ingredients (oat flour, almond flour, salt, cinnamon, baking soda and baking powder). Pulse until well mixed. Your batter should be thick but pourable.
Add half of the batter to the loaf pan. Sprinkle the cinnamon sugar mixture on top, adding an even thin layer, and then add the remaining batter. Add more cinnamon sugar on the top of the loaf. I like to make this layer a little thicker so it gets nice and crispy.

Bake for about 35-40 minutes, taking it out when a knife comes out relatively clean (a little bread residue is fine as long as it’s cooked and not raw). Don‘t over bake! Check on it at the 30 min mark and keep an eye on it.
Let cool for a while before slicing in, about 20-30 minutes minimum, if you can possibly resist the urge, I know I typically can’t, but the texture is better the longer it cools!
Make your icing and top your loaf. This is the best part! Enjoy!

If you make this, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!

Vegan Cinnamon Roll Banana Bread [GF, Oil-Free]

Mouthwatering moist and fluffy vegan banana bread bursting with cinnamon flavor! Gluten-free and oil-free!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Servings 1 loaf

Equipment

• food processor

Ingredients

  

• 1 & 1/4 cups GF rolled oats 1 cup oat flour
• 1 & 1/4 cups almond flour
• 1 & 1/2 cups mashed bananas very ripe, about 3 or 4 bananas
• 4 tbsp pure maple syrup
• 1/4 cup coconut palm sugar
• 2 & 1/2 tsp vanilla extract
• 1/2 tsp fine grain pink salt
• 2 & 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 & 1/2 tbsp ground cinnamon
• 1 tbsp apple cider vinegar

Cinnamon Sugar

• 1/4 cup coconut palm sugar
• 2 & 1/2 tsp cinnamon

Vegan Icing

• 5 tbsp unrefined vegan powdered sugar
• splash of water (adjust to desired thickness)

Instructions

 

• Preheat oven to 350 degrees and prepare your loaf pan with parchment paper. Make your cinnamon sugar mixture and set aside.
• Measure out 1 & 1/4 cups rolled oats and add to the food processor or blender to make a soft flour. If using oat flour already made, use 1 cup. Set oat flour aside.
• Add 3 or 4 very ripe bananas to the food processor or blender. Blend until smooth and measure out 1 & 1/2 cups. Return 1 & 1/2 cups of mashed banana to the food processor or blender and add the rest of the wet ingredients: coconut palm sugar, vanilla, apple cider vinegar and maple syrup.
• Next, add all of your dry ingredients (oat flour, almond flour, salt, cinnamon, baking powder and baking soda) to the wet ingredients and pulse only until smooth, don’t over mix.
• Add half of your batter to the loaf pan and sprinkle the cinnamon sugar mixture on top. Add the remaining half and top with another layer on cinnamon sugar. Add more cinnamon sugar for more crispiness on top.
• Bake for about 35-40 minutes, checking in it around the 30 minute mark. Do not overbake! Take it out of the oven when a knife comes out clean (a little banana bread residue is fine as long as it’s cooked and not raw)
• Let cool for about 30 minutes to an hour for best textural results, or just eat is fresh out of the oven!
• Don’t forget to top with icing and enjoy!

Notes

Make sure your bananas are very ripe!
If you don’t have a blender that can handle large amounts of food, you can blend your wet ingredients in the blender and then transfer to a large bowl and add your dry ingredients, but it’s preferred to mix everything in the blender or food processor.

Keyword Banana Bread, Gluten Free, Oil Free, Vegan