Cinnamon Roll Banana Bread
Twist on a Classic Favorite
If you’re a fan of banana bread but looking to try something with a little more pizzazz, then Cinnamon Roll Banana Bread is the perfect recipe to elevate your baking game. Combining the soft, moist texture of traditional banana bread with sweet, gooey cinnamon swirls and a drizzle of powdered sugar glaze, this treat is a flavor explosion in every bite. It’s simple to make, packed with comforting flavors, and perfect for using up those overripe bananas sitting on your counter. Ready to take your banana bread to the next level? Let’s dive in.
Banana bread is a classic comfort food that we all know and love. But what if you could make it even better? Enter cinnamon roll banana bread—a hybrid of the beloved banana bread and the gooey, sweet goodness of cinnamon rolls. This recipe brings together the best of both worlds, infusing banana bread with the irresistible flavor of cinnamon and sugar. Swirls of cinnamon sugar throughout the bread add a burst of flavor that complements the richness of the banana bread, while the powdered sugar glaze on top gives it an extra layer of sweetness that’s just too good to resist.
One of the best things about this recipe is how simple it is to make. You only need a handful of ingredients, most of which you likely already have in your pantry. The wet ingredients include:
Oil – For a tender and moist loaf.
Maple syrup – Adds a natural sweetness that complements the bananas beautifully.
Bananas – The star of the show! Overripe bananas work best here, as they’re extra sweet and easy to mash.
Vanilla extract – A classic flavor that pairs perfectly with the cinnamon swirl.
Nondairy milk – Almond, oat, or soy milk all work well to keep this bread vegan-friendly.
The dry ingredients are equally simple:
Flour – The base of your batter.
Baking powder and baking soda – For leavening, ensuring the bread rises perfectly without being too dense.
But what truly takes this banana bread over the top are the cinnamon sugar swirls. To make these, you’ll need:
Vegan butter – To help bind the sugar and cinnamon into a deliciously gooey filling.
Sugar – For sweetness.
Cinnamon – The signature flavor that turns this bread into a cinnamon roll-inspired treat.
Flour – Just a little bit to thicken the mixture.
One of the best parts of making this banana bread is that it’s a one-bowl recipe. That means less mess and a quicker cleanup, which is always a win. You simply mix your wet ingredients in one bowl, add the dry ingredients, and then fold in the banana mixture. After that, you add your cinnamon sugar swirls in alternating layers, creating a marbled effect that gives every slice a little surprise of cinnamon goodness.
Once your batter is all set, pour it into a loaf pan and bake. The result is a loaf that’s golden on the outside, soft and tender on the inside, with swirls of cinnamon throughout. To finish it off, drizzle a powdered sugar glaze over the top for an extra touch of sweetness.
If you’ve got overripe bananas that are just begging to be used, this is the perfect recipe to try. Not only will you make something far more exciting than traditional banana bread, but you’ll also make your kitchen smell like cinnamon heaven. And the best part? This cinnamon roll banana bread is so decadent, it can be enjoyed as breakfast, a snack, or even dessert!
Cinnamon Roll Banana Bread is a game-changer for banana bread lovers. With its sweet cinnamon swirls and powdered sugar glaze, it’s a treat that takes the comfort of banana bread to new heights. Whether you’re looking for a new way to use up those overripe bananas or simply craving something indulgent, this recipe is sure to hit the spot. The simplicity of the ingredients and ease of preparation make it an ideal choice for any baker, whether you're a beginner or a pro. So, the next time you have some ripe bananas on your counter, skip the classic and give this cinnamon roll-inspired version a try—you won’t be disappointed!
Oil: I used Chosen Foods avocado oil. Any neutral oil will work such as olive, canola, or vegetable oil.
Maple syrup: any liquid sweetener will work. I prefer maple syrup in this recipe. You can substitute for agave or honey (if not vegan).
Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.
All-purpose flour: I haven’t tested any other flours in this recipe. The closest thing you could try is a 1:1 gluten-free flour.
Bananas:Be sure your bananas are as ripe as possible as they are one of the main sources of sweetness in this recipe.
Powdered sugar: Any powdered sugar will work.
Vegan butter: Any vegan butter will work. You can also substitute for liquid oil. If you aren’t vegan, traditional butter should also work.
Ingredients:
Bananas
Oil
Maple syrup
Nondairy milk
Vanilla paste (or vanilla extract)
Baking powder
Baking soda
All-purpose flour
Powdered sugar
Cinnamon
Vegan butter
Recipe:
Bread:
1 cup mashed bananas (about 2)
½ cup oil
1/3 cup maple syrup
¼ cup nondairy milk
1 teaspoon vanilla paste
1 teaspoon baking powder
½ teaspoon baking soda
1 1/2 cup all-purpose flour
Cinnamon sugar mixture:
1/3 cup melted butter
1/3 cup sugar (I used cane sugar)
2-3 teaspoons cinnamon
3-4 tablespoons flour
Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Line loaf pan with parchment paper or spray with cooking spray. Set aside.
2. In a large mixing bowl combine the mashed bananas, oil, maple syrup, nondairy milk, and vanilla paste.
3. Add in the baking powder, baking soda, and flour. Stir until a batter forms. Set aside.
4. In a different bowl start making the cinnamon sugar mixture. Melt the butter, then add in the sugar. Stir to combine.
5. Add in the cinnamon and flour. Stir until everything is combined. Set aside.
6. Pour HALF the batter into the loaf pan. Add HALF of the cinnamon sugar mixture. Add the reminder of batter and the other half of the cinnamon sugar mixture.
7. Bake for 30-40 minutes or until a toothpick comes out clean.
Allow to completely cool before adding the glaze. For the glaze, combine 1 cup powdered sugar and 3-4 tablespoons nondairy milk. Pour the glaze over the bread evenly.
Be sure to store the bread in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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