Vegan Cinnamon Roll Banana Bread
Soft and fluffy vegan cinnamon roll banana bread with a cinnamon sugar swirl and crispy top. Made with healthier ingredients!
Ingredients
Wet Ingredients
- 1 & 1/4 cup mashed bananas ripe, about 3 or 4 bananas
- 1/2 cup coconut sugar
- 1/3 cup olive oil
- 2 tbsp almond milk
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher or pink salt
- 1/2 tsp ground cinnamon
Cinnamon Sugar
- 1/3 cup light brown sugar packed
- 3/4 tsp ground cinnamon
Icing
- 1/3 to 1/2 cup unrefined vegan powdered sugar
- splash of almond milk (adjust to desired thickness)
Instructions
- First, preheat your oven to 350°F in line a standard loaf pan with parchment paper and set aside.
- Next, grab a medium bowl. Mash the ripe bananas and measure out 1 and 1/4 cup and add to the bowl. Add the rest of your wet ingredients and whisk well. Make sure there are no large banana clumps.
- Next, add your dry ingredients to the wet ingredients. The key here is too not over mix the batter. Only mix until the flour is no longer visible. The batter should be thick.
- Set the batter aside and grab a small bowl and add your brown sugar and cinnamon to the small bowl and mix well.
- Then, you are going to start layering your batter and cinnamon sugar mixture so add about half of your batter into the loaf pan and then sprinkle about half of the brown sugar cinnamon mixture on top of the batter. Then add the rest of the batter on top, and sprinkle the remaining cinnamon sugar mixture on top of the batter.
- Bake on the middle rack for about 40 to 50 minutes. Mine is always perfect at 45 minutes. The banana bread is done when a knife or toothpick inserted comes out clean, or with a few crumbs. Just be sure to not overbake!
- Let the banana bread cool in the loaf pan for about 10 or so minutes, then use the sides of the parchment paper to lift the banana bread out of the loaf pan and place it on a cooling rack and let it cool for about an hour (prefer preferably more, but an hour minimum for best texture).
- Once the banana bread is cool, mix up your powdered sugar and milk icing, drizzle on top, slice and enjoy! I like to store leftovers in an airtight container on the counter.
Notes
ORIGINAL GF RECIPE:
Wet Ingredients
-1 & 1/2 cup mashed ripe bananas
-4 tbsp pure maple syrup
-1/4 cup coconut sugar
-2 & 1/2 tsp vanilla extract
-1 tbsp apple cider vinegar
Dry Ingredients
-1 & 1/4 cup gluten free rolled oats (1 cup oat flour)
-1 & 1/4 cup blanched almond flour
-1/2 tsp pink salt
-2 & 1/2 tsp baking powder
-1/2 tsp baking soda
-1 & 1/2 tbsp ground cinnamon
Cinnamon Sugar Layer
-1/4 cup coconut sugar
-2 & 1/2 tsp cinnamon
Icing
-5 tbsp powdered sugar
-splash of almond milk or water
Instructions:
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.
| Preheat oven to 350 degrees and prepare your loaf pan with parchment paper. Make your cinnamon sugar mixture and set aside. | |
| 2. 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. | |
| 3. 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. | |
| 4. 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. | |
| 5. 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. | |
| 6. 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) | |
| 7. Let cool for about 30 minutes to an hour for best textural results, or just eat is fresh out of the oven! | |
| 8. Don't forget to top with icing and enjoy! |
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.