Cinnamon Roll Banana Bread combines two beloved treats into a delicious loaf that’s perfect for any time of the day! This recipe brings the comforting warmth of homemade banana bread together with the irresistible gooey swirls of classic cinnamon rolls. You’ll experience sweet banana flavors beautifully complemented by warm, spicy cinnamon pockets, making it a delightful breakfast or dessert choice. Let’s get started on this mouthwatering journey!

Why You’ll Love This Cinnamon Roll Banana Bread

This Cinnamon Roll Banana Bread is not just your ordinary banana bread; it’s a delightful fusion that will make your taste buds sing. Here are a few reasons to love it:

Easy to prepare, making it a great choice for busy mornings.
Perfectly moist, ensuring every slice is soft and tender.
The delicious cinnamon swirl adds a unique twist to classic banana bread.
Versatile enough to enjoy for breakfast, brunch, or a sweet treat.
Can be made vegan, accommodating various dietary preferences.
Leftovers can be stored and enjoyed throughout the week.

Another reason this Cinnamon roll banana bread is popular is its ability to elevate your everyday banana bread with a delightful twist. Plus, it’s a fun way to use overripe bananas that you might otherwise discard!

Ingredients for Cinnamon Roll Banana Bread

Gather these items:

3 overripe mashed bananas
4 tablespoon melted vegan butter
¾ cup maple syrup
1 cup unsweetened almond or oat milk
1 teaspoon vanilla extract
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 ½ cup regular or gluten-free all-purpose flour
1 cup old-fashioned rolled oats
4 tablespoon melted vegan butter (for cinnamon swirl)
⅓ cup light brown sugar (for cinnamon swirl)
2 tablespoon cinnamon (for cinnamon swirl)
¾ cup powdered sugar (for frosting)
1-3 tablespoons milk or non-dairy milk (for frosting)

How to Make Cinnamon Roll Banana Bread Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: In a large bowl, whisk together 1 ½ cup all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt, and 1 cup old-fashioned rolled oats until well combined.
Step 3: In a separate medium bowl, mash 3 very ripe bananas until mostly smooth with a few small lumps.
Step 4: In another large bowl, combine 4 tablespoon melted vegan butter and ¾ cup maple syrup. Stir in 1 cup unsweetened almond or oat milk, 1 teaspoon vanilla extract, and the mashed bananas.
Step 5: Gradually add the dry ingredient mixture to the wet banana mixture, mixing on low speed or by hand until just combined and no streaks of dry flour remain. Do not overmix; a few small lumps are fine.
Step 6: For the cinnamon swirl: In a small bowl, combine 4 tablespoon melted vegan butter, ⅓ cup packed light brown sugar, and 2 tablespoon ground cinnamon. Stir until a thick, paste-like consistency forms.
Step 7: Spoon about half of the banana bread batter into the prepared loaf pan, spreading it evenly. Carefully drop small dollops of the cinnamon swirl mixture over the batter layer, then gently spread it. Top with the remaining banana bread batter, covering the cinnamon layer completely.
Step 8: For a marbled pattern, insert a butter knife or skewer about halfway down into the batter and gently swirl it a few times to create distinct ribbons.
Step 9: Bake for approximately 55-70 minutes at 350°F (175°C). If the top browns too quickly, loosely tent the loaf with aluminum foil. The bread is done when a wooden skewer inserted into the center comes out clean or with only a few moist crumbs attached.
Step 10: Remove the loaf pan from the oven and let cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the loaf onto the wire rack and let it cool completely before applying the glaze.
Step 11: For the frosting: In a medium bowl, combine ¾ cup powdered sugar with 1-3 tablespoons milk (or non-dairy milk), adding gradually, until a smooth, drizzling or spreading consistency is achieved.
Step 12: Once the Cinnamon Roll Banana Bread is completely cool, generously drizzle or spread the frosting over the top. Slice and serve immediately. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week.

Pro Tips for the Perfect Cinnamon Roll Banana Bread

Keep these in mind:

This recipe is suitable for breakfast, brunch, or dessert.
Store leftovers in an airtight container.
Use non-dairy milk for a vegan option.
For added texture, consider adding chopped nuts or chocolate chips to the batter.
Let the banana bread cool completely before frosting for the best results.

Best Ways to Serve Cinnamon Roll Banana Bread

Enjoy your Cinnamon Roll Banana Bread in various delightful ways:

Serve warm with a pat of vegan butter for a cozy breakfast treat.
Top with a dollop of cinnamon banana bread with icing for a sweet indulgence.
Pair with your favorite coffee or tea for a delightful afternoon snack.

How to Store and Reheat Cinnamon Roll Banana Bread

To keep your Cinnamon Roll Banana Bread fresh, store it in an airtight container at room temperature for up to 2-3 days. If you have leftovers, you can also refrigerate them for up to a week. To reheat, simply pop a slice in the microwave for a few seconds or enjoy it toasted for a delicious warm treat!

Frequently Asked Questions About Cinnamon Roll Banana Bread

What’s the secret to perfect Cinnamon Roll Banana Bread?

The secret lies in using overripe bananas for natural sweetness and moisture. Additionally, ensuring you don’t overmix the batter will keep the texture tender and moist.

Can I make Cinnamon Roll Banana Bread ahead of time?

Yes! This easy cinnamon roll banana bread can be made ahead and stored in an airtight container. It tastes even better the next day as the flavors meld beautifully.

How do I avoid common mistakes with Cinnamon Roll Banana Bread?

Common mistakes include overmixing the batter, which can lead to a dense loaf, and not letting the bread cool properly before frosting. Follow the steps carefully for the best results.

Variations of Cinnamon Roll Banana Bread You Can Try

Get creative with these variations:

Add chopped walnuts or pecans for a crunchy texture.
Try a cream cheese frosting for a rich topping.
Incorporate other spices like nutmeg for a warm flavor twist.
Make a gluten-free version using gluten-free flour.

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Delicious Cinnamon Roll Banana Bread Recipe to Delight

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Author: Jessica
Total Time: 1 hour 45 minutes
Yield: 1 loaf 1x
Diet: Vegan

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Description

Combine the comforting warmth of homemade banana bread with the irresistible, gooey swirl of a classic cinnamon roll in this spectacular loaf. This dish offers sweet, familiar banana notes perfectly complemented by warm, spicy cinnamon sugar pockets, often crowned with a luscious glaze.

Ingredients

Scale

3 overripe mashed bananas
4 tablespoon melted vegan butter
¾ cup maple syrup
1 cup unsweetened almond or oat milk
1 teaspoon vanilla extract
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 ½ cup regular or gluten free all purpose flour
1 cup old fashioned rolled oats
4 tablespoon melted vegan butter (for cinnamon swirl)
⅓ cup light brown sugar (for cinnamon swirl)
2 tablespoon cinnamon (for cinnamon swirl)
¾ cup powdered sugar (for frosting)
1–3 tablespoons milk or non-dairy milk (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together 1 ½ cup all-purpose flour, 1 ½ tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp salt, and 1 cup old fashioned rolled oats until well combined.
In a separate medium bowl, mash 3 very ripe bananas until mostly smooth with a few small lumps.
In another large bowl, combine 4 tbsp melted vegan butter and ¾ cup maple syrup. Stir in 1 cup unsweetened almond or oat milk, 1 tsp vanilla extract, and the mashed bananas.
Gradually add the dry ingredient mixture to the wet banana mixture, mixing on low speed or by hand until just combined and no streaks of dry flour remain. Do not overmix; a few small lumps are fine.
For the cinnamon swirl: In a small bowl, combine 4 tbsp melted vegan butter, ⅓ cup packed light brown sugar, and 2 tbsp ground cinnamon. Stir until a thick, paste-like consistency forms.
Spoon about half of the banana bread batter into the prepared loaf pan, spreading it evenly. Carefully drop small dollops of the cinnamon swirl mixture over the batter layer, then gently spread it. Top with the remaining banana bread batter, covering the cinnamon layer completely.
For a marbled pattern, insert a butter knife or skewer about halfway down into the batter and gently swirl it a few times to create distinct ribbons.
Bake for approximately 55-70 minutes at 350°F (175°C). If the top browns too quickly, loosely tent the loaf with aluminum foil. The bread is done when a wooden skewer inserted into the center comes out clean or with only a few moist crumbs attached.
Remove the loaf pan from the oven and let cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the loaf onto the wire rack and let it cool completely before applying the glaze.
For the frosting: In a medium bowl, combine ¾ cup powdered sugar with 1-3 tablespoons milk (or non-dairy milk), adding gradually, until a smooth, drizzling or spreading consistency is achieved.
Once the Cinnamon Roll Banana Bread is completely cool, generously drizzle or spread the frosting over the top. Slice and serve immediately. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week.