Description
This Cinnamon Roll Banana Bread is a delightful twist on traditional banana bread, featuring a warm cinnamon swirl and a creamy vegan glaze. Made with overripe bananas, vegan butter, and a blend of oats and flour, it offers a moist texture with the comforting flavors of cinnamon and maple syrup, perfect for a cozy breakfast or snack.
Ingredients
Scale
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 the bread cooks evenly.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, melted vegan butter, maple syrup, unsweetened almond or oat milk, and vanilla extract. Stir until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt to distribute the leavening agents and spices evenly.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Cinnamon Swirl: In a small bowl, mix the melted vegan butter, light brown sugar, and cinnamon together to create the cinnamon swirl filling.
- Layer Batter and Swirl: Pour half of the batter into a greased or lined loaf pan. Spread half of the cinnamon swirl mixture over the batter. Add the remaining batter, then top with the remaining cinnamon mixture. Use a knife or skewer to gently swirl the cinnamon mixture through the batter for a marbled effect.
- Bake: Bake the loaf for 45 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked and moist inside.
- Cool and Glaze: Allow the bread to cool completely before removing it from the pan. In a small bowl, combine powdered sugar, melted vegan butter, and softened vegan cream cheese to make the glaze. Drizzle the glaze over the cooled bread before serving for an extra layer of sweetness and creaminess.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Opt for gluten free flour if gluten sensitivity is a concern.
- The glaze is optional but adds a nice touch of sweetness and creaminess.
- This bread keeps well at room temperature for 2-3 days or refrigerated up to a week.
- For a nutty flavor, consider adding chopped walnuts or pecans into the batter.
