Description
A delightful fusion of banana bread and cinnamon rolls, perfect for breakfast or brunch with a comforting aroma.
Ingredients
Scale
- 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 all-purpose flour (regular or gluten-free)
- 1 cup old-fashioned rolled oats
- 4 tbsp melted vegan butter (for the cinnamon swirl)
- 1/3 cup light brown sugar
- 2 tbsp cinnamon (for the cinnamon swirl)
- 3/4 cup powdered sugar (for the cream cheese glaze)
- 2 tbsp melted vegan butter (for the cream cheese glaze)
- 2 oz softened vegan cream cheese (for the cream cheese glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In one bowl, combine the mashed bananas, melted vegan butter, maple syrup, almond milk, and vanilla extract. Stir until smooth.
- In another bowl, mix baking powder, baking soda, cinnamon, salt, all-purpose flour, and rolled oats.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- For the cinnamon swirl, mix melted vegan butter, light brown sugar, and cinnamon in a small bowl.
- Pour half of the batter into the greased loaf pan. Drizzle with half of the cinnamon mixture. Then pour in the remaining batter and top with the rest of the cinnamon swirl.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg