A soft, moist banana bread with a swirl of cinnamon brown sugar that adds a chunk of fun and taste to a crowd favourite. This vegan loaf comes collectively effortlessly, and puts spotty bananas to best use. A smattering of cinnamon glaze is optional, but brings this treat to the following level!

View of first slice from loaf of vegan Cinnamon Swirl Banana Bread

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Tips for best Vegan Cinnamon Swirl Banana Bread:

Use very ripe, soft bananas for a wet loaf. Bananas which are slightly ripe or just ripe are more impregnable so that they don’t blend into the batter as properly. They're additionally much less candy and might lend a bitterness to the final product. Freezing bananas which can be over-ripe is notable for times you aren’t prepared to bake however don’t want to waste the bananas. The bananas may be frozen with the skins on, after which thawed earlier than using.

Use apple cider vinegar or white vinegar. It’s introduced to the plant-based milk to create a fake-buttermilk. This affords a subtle richness to the banana bread, helps to form a tender crumb and allows with leavening.

Don’t over-blend the batter. Combine the wet and dry components simply till combined. Over-blending can purpose a more difficult loaf due to the fact the gluten over develops.

Sift your dry elements before measuring. This will increase accuracy of your measurements however additionally prevents any dry lumps inside the loaf or cakes once they may be baked.

Vegan Cinnamon Swirl Banana Bread glazed, with one slice made

Vegan Cinnamon Swirl Banana Bread

A smooth, moist banana bread with a swirl of cinnamon brown sugar that adds a bit of a laugh and flavor to a crowd favourite. This vegan loaf comes collectively effortlessly, and places spotty bananas to perfect use. A smattering of cinnamon glaze is optional, but brings this deal with to the following degree!

Course: BreakfastCuisine: American, VeganKeyword: Vegan Banana Bread Prep Time: 10 minutesCook Time: 55 minutesWith non-compulsory Glaze: five minutesTotal Time: 1 hour five minutes Servings: 


 1″ slices calories: 448kcal writer: Bronwyn


2-three ripe bananas (about 1 half cups mashed)

Half cup avocado oil (sub canola or other neutral oil)

2/three cups unsweetened plant-based milk

1 tbsp apple cider vinegar (or white vinegar)

2 tsp vanilla extract

2 cups all-cause flour

1 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

Half of tsp salt

For the Cinnamon Swirl:

1/2 cup brown sugar

1 tbsp floor cinnamon

For the Cinnamon Glaze:

2 tbsp vegan butter, room temperature

1 cup confectioner’s sugar

1 tsp ground cinnamon

Half of tsp vanilla extract

1-2 tbsp unsweetened plant-based milk

US standard – Metric


Preheat oven to 350°F. Line a 9″ x five″ loaf pan with parchment paper, and lightly grease.

In a medium-sized bowl, mash the banana with a fork. Stir within the plant-primarily based milk, oil, vinegar and vanilla extract. Set apart.

In a small bowl, integrate the brown sugar and cinnamon. Set aside.

In a huge bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk till properly combined. Add the moist ingredients to the flour mixture and blend simply until mixed. Do no longer over mix.

Pour half of the batter into the organized pan. Sprinkle the cinnamon sugar over the top. Use a knife to swirl the cinnamon sugar around. Spoon the rest of the batter over the pinnacle.

Bake for fifty five-sixty five minutes or till a toothpick comes out easy or with some cooked crumbs stuck to it.  Get rid of from the oven and permit relaxation for 10 minutes earlier than turning out of the pan onto a cord rack to cool.

For the Cinnamon Glaze:

In a medium-sized bowl, beat the vegan butter until creamy. Add the confectioner’s sugar a half cup at a time until included. Add within the vanilla and cinnamon. Add in 1 tbsp of the plant-based milk. Beat until all the lumps are gone. If it’s too thick, add more plant-based milk a tbsp at a time till it reaches the preferred thickness. Spoon over the completely cooled loaf.

Nutrition information:

Energy: 448kcal fats Saturated fats Potassium: 218mg nutrition diet Calcium: 76mg