Cinnamon Roll Banana Bread

I swear, my kitchen smells like heaven every time I make this Cinnamon Roll Banana Bread. It all started one Sunday morning when I had a serious craving for banana bread but wanted something extra special—something that would make my sleepy household wake up with smiles. That’s when I thought, "Why not swirl in that gooey cinnamon-sugar goodness we all love in cinnamon rolls?" And just like that, a star was born.

This isn’t just any banana bread. It’s moist, packed with banana flavor, and layered with ribbons of cinnamon swirl that make each slice irresistible. Plus, it’s entirely vegan—though no one would ever guess! Whether you’re slicing it for breakfast or serving it as dessert with a scoop of vegan ice cream, this bread is pure comfort in every bite.

Why You’ll Love This Cinnamon Roll Banana Bread

Trust me, this isn’t your average banana bread. Here’s why it’s about to become your new favorite:

• Crazy easy to make – Just mash, mix, swirl, and bake. No fancy techniques needed!
• Secretly vegan – All the richness with plant-based ingredients that fool everyone
• Best of both worlds – The moist banana bread you crave meets those irresistible cinnamon roll flavors
• Breakfast or dessert superstar – Perfect with morning coffee or warmed up with ice cream after dinner
• Always a crowd-pleaser – I’ve yet to meet anyone who doesn’t beg for seconds

The moment that cinnamon aroma hits your kitchen, you’ll understand the magic.

Ingredients for Cinnamon Roll Banana Bread

Gather these simple ingredients—you might already have most of them! I’ve separated everything by component so you can prep like a pro. Pro tip: Measure everything before you start mixing. It makes the whole process smoother, especially when that banana-mixing urge hits (we’ve all been there).

For the Banana Bread Batter

• 3 overripe mashed bananas – The spottier, the better! They should squish easily with a fork
• 4 tablespoon melted vegan butter – I use Earth Balance, but any plant-based butter works
• ¾ cup maple syrup – The real stuff, not pancake syrup—it makes all the difference
• 1 cup unsweetened almond or oat milk – Room temp is ideal for even mixing
• 1 teaspoon vanilla extract – Splurge on the good vanilla if you can
• 1½ teaspoon baking powder – Make sure it’s fresh for maximum rise
• 1 teaspoon baking soda – This reacts with the bananas for perfect texture
• 1 teaspoon cinnamon – Just a base layer before that epic swirl
• ¼ teaspoon salt – Balances all that sweetness beautifully
• 1½ cups all-purpose flour – Regular or gluten-free blend both work great
• 1 cup old-fashioned rolled oats – Not instant! They add lovely texture

For the Cinnamon Swirl

• 4 tablespoon melted vegan butter – Yes, more butter! This creates the gooey magic
• ⅓ cup packed light brown sugar – Pack it tight in your measuring cup
• 2 tablespoon cinnamon – Don’t be shy—this is the star of the swirl

For the Cream Cheese Frosting

• ¾ cup powdered sugar – Sift it if yours is lumpy
• 2 tablespoon melted vegan butter – Adds richness to the frosting
• 2 oz softened vegan cream cheese – Let it sit out for 30 minutes first

How to Make Cinnamon Roll Banana Bread

Okay, let's get baking! This cinnamon roll banana bread comes together in just a few simple steps. I'll walk you through each one so you get perfect results every time.

Step 1: Preheat & Prep

First things first - preheat your oven to 350°F (175°C). While that's heating up, grease your loaf pan really well with vegan butter or cooking spray. I like to line mine with parchment paper too - makes cleanup a breeze and helps the bread release beautifully.

Step 2: Mix the Wet Ingredients

In a big bowl, mash those ripe bananas with a fork until smooth-ish (a few lumps are totally fine). Add the melted vegan butter, maple syrup, almond milk, and vanilla. Whisk it all together like you mean it - this is where that moist texture starts!

Step 3: Add the Dry Ingredients

Sprinkle in the baking powder, baking soda, cinnamon and salt. Give it a quick stir. Now add the flour and oats - mix just until combined. Don't overmix here or your bread might get tough. A few flour streaks are okay - they'll disappear when you add the swirl.

Step 4: Layer the Magic

Pour half the batter into your prepared pan. Now make the cinnamon swirl by mixing the melted butter, brown sugar and cinnamon in a small bowl. Dollop half of this glorious mixture over the batter and gently swirl it with a knife. Add remaining batter and top with rest of cinnamon swirl - more swirling!

Step 5: Bake to Perfection

Pop it in the oven and set your timer for 50 minutes. At this point, do the toothpick test - if it comes out clean, you're golden. If not, give it another 5-10 minutes. My oven usually needs the full 60 minutes - every oven is different!

Step 6: Cool & Frost

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Resist frosting it while warm - trust me, I've learned this the messy way! When completely cool, whip up that dreamy frosting and spread it on thick. Now try not to eat the whole loaf in one sitting!

See? Easy peasy! The hardest part is waiting for it to cool before digging in. Your kitchen will smell amazing and everyone will think you're a baking genius.

Tips for Perfect Cinnamon Roll Banana Bread

After making this bread more times than I can count, I’ve learned a few tricks to guarantee bakery-worthy results every time:

• Bananas must be extra ripe – Black spots = maximum sweetness and moisture. No yellow bananas allowed!
• Mix gently after adding flour – Overmixing makes dense bread. Stop when you no longer see dry patches.
• Cool completely before frosting – I know it’s hard to wait, but warm bread melts the frosting into a sad puddle.
• Use room temperature ingredients – Cold milk or butter can make the batter separate. Let them sit out 30 minutes first.
• Swirl with confidence – Don’t overdo it! 3-4 knife passes create perfect cinnamon ribbons without muddling the layers.

Follow these simple tips, and you’ll get that perfect moist crumb with those gorgeous cinnamon swirls every single time.

FAQ About Cinnamon Roll Banana Bread

I get asked these questions all the time about my favorite banana bread recipe - here are the quick answers you need!

Can I use regular butter instead of vegan?

Absolutely! The recipe works perfectly with dairy butter if you're not vegan. Just swap equal amounts - the rich flavor might even make it better (don't tell my vegan friends I said that!).

How should I store leftovers?

Keep it in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. The fridge makes it denser, so I like to warm slices for 10 seconds before eating.

Can I freeze this banana bread?

Yes! Freeze unfrosted bread wrapped tightly in plastic, then foil, for up to 3 months. Thaw overnight in the fridge and add frosting fresh. Perfect for suddenly needing an impressive homemade treat!

Why did my cinnamon swirl sink?

This happens if the batter is too thin. Next time, use slightly thicker banana mash and make sure your flour measurement isn't packed down too much. A thicker batter holds those gorgeous swirls in place!

Nutritional Information

Okay, let's talk numbers! Every baker should know what they're creating, right? Just remember - these are estimates and can vary based on your specific ingredients and slice sizes. (I won't judge if your "slice" is more like a slab - we've all been there.)

• Calories: About 250 per slice
• Sugar: 20g (mostly from those naturally sweet bananas and maple syrup)
• Protein: 3g (thank you, oats!)
• Fat: 10g (but it's the good kind from vegan butter and bananas)
• Fiber: 3g per serving

Not bad for something that tastes like dessert, huh? The oats and bananas add some nutrients to balance out all that cinnamon-y goodness. Just don't ask me to calculate how many calories are in the half-loaf I "sampled" during testing!

Serving Suggestions

This cinnamon roll banana bread shines brightest when served warm - just 10 seconds in the microwave brings back that fresh-from-the-oven magic. My favorite ways to enjoy it:

• With a steaming cup of coffee for the ultimate breakfast
• Topped with vegan vanilla ice cream for dessert (the melty combo is insane!)
• Alongside fresh berries when I'm feeling fancy

No matter how you serve it, prepare for happy tastebuds and empty plates!

Storage & Reheating

Here's how to keep your cinnamon roll banana bread tasting fresh and fabulous:

• Room temp storage: Keep it in an airtight container for 2-3 days max - if it lasts that long!
• Fridge option: Refrigerate for up to 5 days (the texture gets denser but still delicious)
• Freezer-friendly: Wrap unfrosted loaves tightly in plastic, then foil, and freeze for 3 months
• Reheating magic: 10 seconds in the microwave revives that just-baked warmth, or pop slices in a 300°F oven for 5 minutes

Pro tip: Frost just before serving for perfect presentation every time!

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