Description
This Cinnamon Roll Banana Bread combines the moist sweetness of ripe bananas with a delightful cinnamon swirl, creating a vegan and gluten-free loaf that’s perfect for breakfast or a cozy treat. Enhanced with maple syrup and plant-based ingredients, it offers a healthier twist on traditional banana bread while delivering a comforting cinnamon roll flavor.
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 cups gluten-free all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Cinnamon Swirl
- 4 tbsp melted vegan butter
- 1/3 cup light brown sugar
- 2 tbsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the banana bread evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas and melted vegan butter. Stir in maple syrup, almond or oat milk, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, rolled oats, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture using a rubber spatula. Mix gently until just combined to avoid overmixing, which can result in a dense bread.
- Prepare Cinnamon Swirl: In a small bowl, mix the melted vegan butter with light brown sugar and cinnamon to create the cinnamon filling.
- Layer Batter and Swirl: Pour half of the batter into a greased loaf pan. Spread half of the cinnamon filling over the batter. Add the remaining batter on top and then dollop the rest of the cinnamon filling. Use a knife to gently swirl the filling into the batter for a marbled cinnamon effect.
- Bake: Bake the loaf in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Allow the banana bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy your delicious cinnamon roll banana bread.
Notes
- Use overripe bananas for the best natural sweetness and moisture.
- Ensure not to overmix the batter to keep the bread tender.
- You can substitute gluten-free flour with regular all-purpose flour if gluten is not a concern.
- For a nuttier flavor, consider adding chopped walnuts or pecans to the batter.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen for up to 2 months; thaw before serving.
