Cinnamon Swirl Vegan Banana Bread Recipe
A fluffy, sweet, warmly spiced vegan banana bread with a cinnamon swirl that’s fancier than your ex’s new girlfriend.
Ingredients
For the banana bread:
- 3 ripe bananas about 1 cup mashed
- ½ cup coconut sugar or brown sugar
- ¼ cup melted coconut oil
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the cinnamon swirl:
- 3 tablespoons coconut sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon melted coconut oil
Instructions
- Preheat oven to 350°F (175°C). Grease your loaf pan or line it with parchment like the baking diva you are.
- In a large bowl, mash bananas. Add sugar, melted coconut oil, almond milk, vanilla, and vinegar. Mix until combined.
- In another bowl, whisk flour, baking soda, baking powder, and salt.
- Add dry mix to wet ingredients. Stir until just blended—no overachieving here.
- In a small bowl, mix cinnamon, sugar, and oil for the swirl.
- Pour half the batter into the loaf pan. Add half the cinnamon mix. Swirl with a knife.
- Repeat with the rest of the batter and cinnamon swirl. Swirl again like you mean it.
- Bake 50–55 minutes. Toothpick test: clean means done, gooey means wait.
- Cool for 10 minutes in pan, then transfer to a rack or straight to your face.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 33 g
- Fiber: 2.4 g
- Protein: 2.5 g
🌿 Vitamins and Minerals (Per Serving)
- Potassium: 7%
- Iron: 6%
- Magnesium: 5%
- Vitamin B6: 9%
- Calcium: 4%
💡 Additional Notes/Tips
- Overripe bananas are non-negotiable—the uglier, the better.
- Use a swirl knife technique like you're painting banana Picasso.
- Want more texture? Toss in chopped pecans or walnuts.
- Store leftovers wrapped tight—they’re just as delish the next day.
- For extra flair, top with a drizzle of maple glaze or a sprinkle of crushed almonds.