Cinnamon Roll Banana Bread

This cinnamon roll banana bread combines the comforting warmth of cinnamon swirls with moist, sweet banana bread for a unique treat. The recipe delivers a soft crumb streaked with pockets of cinnamon sugar, finished with a luscious vegan cream cheese frosting that feels indulgent yet easy enough for a weeknight bake.

I first made this on a lazy Sunday and discovered how the cinnamon swirl not only looks beautiful but also lights up the whole loaf with warm spices. It quickly became a favorite for brunch and snacks around my house.

Ingredients

• Overripe mashed bananas: to bring natural sweetness and moisture go for really ripe ones for best flavor
• Melted vegan butter: adds richness and keeps everything soft choose high quality for a buttery taste
• Maple syrup: provides a delicate sweetness that isn’t overpowering pure maple syrup if you can find it
• Unsweetened almond or oat milk: keeps it dairy-free and light oat milk has a subtle creaminess that works great here
• Vanilla extract: to deepen the flavor profile and add warmth
• Baking powder and baking soda: for lift and a tender crumb make sure they are fresh for best rise
• Cinnamon: gives that signature spicy note essential to the swirl and overall taste
• Salt: to balance the sweetness and highlight flavors
• All-purpose flour: for structure and softness you can use unbleached for a cleaner taste
• Old fashioned rolled oats: add a nice texture and a bit of whole grain nuttiness
• Light brown sugar: in the cinnamon swirl brings caramel notes so look for soft fresh sugar
• Powdered sugar: for the frosting gives it that neat smooth finish
• Softened vegan cream cheese: for tang and a creamy frosting that isn’t too sweet

Step-by-Step Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a loaf pan well to prevent sticking and ensure easy removal.

Mix the Wet Ingredients:

In a large bowl combine the overripe mashed bananas with melted vegan butter maple syrup almond or oat milk and vanilla extract. Stir gently until the mixture is smooth and homogenous.

Combine the Dry Ingredients:

Add the baking powder baking soda cinnamon salt all-purpose flour and rolled oats to the wet ingredients. Fold them together carefully just until you no longer see flour streaks to avoid overmixing which can make the bread tough.

Prepare the Cinnamon Swirl:

In a separate small bowl mix the melted vegan butter light brown sugar and cinnamon until it forms a spreadable paste.

Layer the Batter and Swirl:

Pour half of the banana bread batter into the prepared loaf pan spreading it evenly. Spoon half of the cinnamon swirl mixture over this batter and gently spread it evenly but do not mix. Add the remaining batter on top smoothing it out then finish by spreading the remaining cinnamon swirl mixture on top in a gentle zigzag or swirl pattern.

Bake the Bread:

Place the loaf pan into the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs it’s ready.

Cool Completely:

Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack and cool completely before frosting to prevent melting.

Prepare the Frosting:

In a bowl blend the powdered sugar melted vegan butter and softened vegan cream cheese until smooth and creamy.

Frost and Serve:

Once the banana bread is completely cool spread the frosting evenly over the top. Slice and enjoy the delightful mix of cinnamon and banana in every bite.

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One of my favorite things about this recipe is the cinnamon swirl. It creates these little pockets of sweet spice that remind me of cozy mornings spent with a warm drink before the day gets busy. It was the swirl that first made me realize banana bread doesn’t have to be plain and can be a real showstopper.

Storage Tips

Store leftover banana bread in an airtight container at room temperature for up to three days to keep the crumb moist. For longer storage wrap tightly in plastic wrap and freeze for up to two months. Thaw overnight in the refrigerator or on the countertop to keep the frosting and texture intact.

Ingredient Substitutions

If you do not have vegan butter you can use coconut oil for a slightly different but still rich texture. Maple syrup can be swapped for agave syrup or a mild honey if you are not strictly vegan. The plant milk can be replaced with any other dairy-free milk like soy or cashew to alter creaminess.

Serving Suggestions

This bread is wonderful for breakfast or an afternoon snack paired with a hot cup of coffee or tea. You can also slice it thick and toast it lightly for an upgrade with a spread of almond butter. Try it alongside a bowl of fresh fruit or vegan yogurt for a balanced snack.

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Frequently Asked Questions

→ How ripe should the bananas be for this bread?

Use very ripe bananas with plenty of brown spots. They provide natural sweetness and a richer banana flavor, making the bread moist and tender.

→ Can I substitute the vegan butter with another fat?

Yes, coconut oil or plant-based margarine can work as a substitute, but the texture and flavor may slightly differ.

→ What’s the purpose of the cinnamon swirl in the batter?

The cinnamon swirl adds a warm, spiced layer throughout the bread, creating pockets of sweetness and a delightful aroma during baking.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center; when it comes out clean or with a few moist crumbs, the bread is done baking.

→ Any tips for spreading the frosting evenly?

Allow the bread to cool completely before frosting. Use a spatula to spread the smooth vegan cream cheese frosting evenly for a creamy finish.