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)
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.
Notes
- This recipe is suitable for breakfast, brunch, or dessert.
- Store leftovers in an airtight container.
- Use non-dairy milk for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg