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    Vegan Cinnamon Roll Banana Bread (gluten-free + nut-free)

    Vegan Cinnamon Roll Banana Bread mad with all gluten-free and nut-free ingredients for an easy banana bread recipe with a cinnamon roll twist!

    The best vegan Cinnamon Roll Banana Bread made with all gluten-free and nut-free ingredients for an easy banana bread recipe with a cinnamon roll twist!

    Vegan Cinnamon Roll Banana Bread mad with all gluten-free and nut-free ingredients for an easy banana bread recipe with a cinnamon roll twist!

    Are you guys ready for a marathon of recipes the first couple weeks of February?

    We are quickly approaching the due date of our little dude (2/22) and I have front loaded a month’s worth of recipes into the first couple of weeks of the month. Sure, he could make his arrival tomorrow for all I know but at least I know my friends (aka you) have some delicious eats to keep you satisfied!

    I’m planning to take a “maternity leave” from 2/1-4/1, but TBH I have no idea what that means when you are working for yourself. Hopefully no emails (or limited emailing) and no new recipe development. Just eating as fuel, posting content that I prepped for you and just in the moment eats and loving with our bub. We shall see.

    But let’s get to this healthy Cinnamon Roll Banana Bread..

    I have been oh so excited to share this recipe with you guys since I first tested it last month. I truly think this is my favorite banana bread recipe on the blog ever and that is a very bold statement, I know. That’s for a few reasons though…

    This banana bread is unique compared to the others here on the blog. It is a bit more cake-like and has just the right amount of “moist” texture to it. The edges of the bread have a little crispy crunch and the flavors of banana bread swirled with cinnamon coconut sugar truly make me swoon. We are combining two of the best kind of breakfast recipes into one, what is not to love?

    This Cinnamon Roll Banana Bread is also gluten-free, nut-free and plant-based so it is very allergy-friendly for most. I use brown rice flour (one of my faves for gluten-free and nut-free baking!). I also bake this with flax egg and extra virgin coconut oil from Garden of Life. By now, you guys know that those two items are staples over here in the kitchen. I use them in so many recipes every week and the ground flaxseed is super versatile. You can sprinkle it on top of yogurt, blend in smoothies, make flax eggs from it, anything! And you know the low down with coconut oil, so I won’t bore you guys. Just be sure to melt it then let it cool before adding to the batter!

    I cannot wait to to hear what you guys think of this banana bread recipe. If you are craving some more delicious banana recipes, here are a few of my other faves: Paleo Chocolate Chunk Tahini Banana BreadVegan Chocolate Chip Peanut Butter Banana Bread and the classic Paleo Chocolate Chip Banana Bread.

    Vegan Cinnamon Roll Banana Bread mad with all gluten-free and nut-free ingredients for an easy banana bread recipe with a cinnamon roll twist!Vegan Cinnamon Roll Banana Bread mad with all gluten-free and nut-free ingredients for an easy banana bread recipe with a cinnamon roll twist!

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    Vegan Cinnamon Roll Banana Bread

    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Yields 8-10 slices

    Ingredients

    Banana Bread

    • 2 flax eggs (2 tablespoons Garden of Life Organic Flaxseed + 5 tablespoons water OR sub 2 pasture-raised eggs)
    • 1 cup mashed banana (about 2 medium bananas)
    • 1/3 cup Garden of Life Organic Extra Virgin Coconut oil, melted and cooled
    • 1/3 cup maple syrup
    • 1/4 cup non-dairy milk
    • 1 teaspoon vanilla extract 
    • 2 1/4 cups brown rice flour (or sub gluten-free all purpose or oat flour but start with only 2 cups and add 1/4 cup if batter looks too thin at the end!)
    • 1 teaspoon cinnamon
    • 2 teaspoons baking powder

    Cinnamon Roll Swirl

    • 1/4 cup unsweetened applesauce
    • 1/4 cup coconut sugar (I recommend this over honey/maple syrup so you have a grainy base)
    • 1 tablespoon cinnamon

    Directions

    1. Preheat oven 350 degrees and grease a bread dish with coconut oil or line with parchment paper
    2. In a large bowl, mix together the flax egg, banana, coconut oil, maple syrup, non-dairy milk and vanilla extract until smooth and well combined
    3. Add in the brown rice flour, cinnamon and baking powder and mix well (make sure no clumps!)
    4. In a smaller bowl, mix together cinnamon swirl ingredients 
    5. Add about half the banana bread batter to the bread dish then half the cinnamon roll batter and swirl with a knife or toothpick
    6. Add the rest of the banana bread batter followed up cinnamon roll batter and swirl again
    7. Bake in oven for 45-55 minutes (I stick toothpick in to see if it is ready!)
    8. Allow the bread to cool about about 10 minutes then slice and enjoy!
    • To make the cinnamon sugar swirl, mix ingredients together until well combined.
    • Pour half of the batter into the pan, then add half of the cinnamon swirl. Use a knife to swirl together.
    • Then add the rest of the batter and cinnamon swirl until the pan is filled.

    by

    Recipe Notes

    *Store leftovers in airtight container for 3 days, fridge for 5 days or freezer for 2 months


    xx, Rach

    Thank you Garden of Life for sponsoring this post!

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    28 Comments

  • Reply alyssa February 3, 2019 at 7:27 pm

    this looks sooooo good, but i’m allergic to apples !! is there any sub for the applesauce ?

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  • Reply Alex February 3, 2019 at 9:00 pm

    How many cups of all-purpose flour or whole-wheat flour would you need to substitute for brown rice flour?

    View Comment
  • Reply Willa February 4, 2019 at 4:51 pm

    I made this last night and it is so yummy! Flavorful and moist, but not too sweet 🙂

    View Comment
  • Reply Ariel February 4, 2019 at 8:42 pm

    Obsessed! I pretty much always make one of your recipes over the weekend and this is definitely in my top 3 favorites. I made this exactly according to the directions and it tasted SO good. I kept it in the oven for 45 minutes and took it out because my fork came out clean when I poked it, but wish I had left it in closer to 50 minutes because it was just a touch underdone. Definitely will be making this again and again!

    View Comment
  • Reply Stacey February 5, 2019 at 7:46 am

    Can you use almond flour? Thanx!

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    • Reply Rachel February 5, 2019 at 1:24 pm

      anytime i have tested a sub, it is listed 🙂 i have only used the ingredients above! xx

      View Comment
  • Reply Hailey February 5, 2019 at 3:05 pm

    Should I measure the coconut oil before or after melting?

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  • Reply Kaitlyn February 5, 2019 at 5:15 pm

    AMAZING!!! Made this today and I can’t stop eating it. Thanks for the recipe!

    View Comment
  • Reply Kayla February 6, 2019 at 5:25 pm

    I made these into muffins but they turned out a bit gummy. The flavor is spot on but wondering what I did wrong? I baked for about 30 mins.

    View Comment
    • Reply Rachel February 7, 2019 at 5:49 pm

      hmm hard to say. i haven’t tested these with muffins but it may be the brand of flour, usually that causes any gummy-like consistency. was it still fresh? some flours keep better in the fridge 🙂

      View Comment
  • Reply Olivia February 11, 2019 at 11:24 am

    I made this last night and I used Oat flour, really good 🙂

    View Comment
  • Reply Christine February 11, 2019 at 10:37 pm

    Do you have any suggestions to another egg replacer? My son is allergic to eggs and flax seeds. This recipe looks so good and I would love to make it allergy friendly.

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  • Reply Trina February 17, 2019 at 8:12 pm

    Made this (along with your oatmeal cookies), and OMG this is the best recipe I have ever made of banana bread. It is so addicting, I could eat the entire loaf now. That cinnamon swirl on top is key

    View Comment
  • Reply Stephanie February 22, 2019 at 7:49 pm

    I have made this now three times! My husband loves this bread more than regular banana bread. Yum!!

    View Comment
  • Reply Melanie March 3, 2019 at 11:13 pm

    I wish I could’ve taken a picture for Instagram but even that would not have conveyed the yumminess that is this bread! Thank you for this amazing recipe! This tastes as close to traditional cinnamon swirl bread as possible. My only alteration was using banana instead of applesauce for the swirl mix. And ohhh boy was that good! 😍 I even shared it with non-vegan/gf eaters and they gave me a thumbs up! This is my new go-to banana bread!♥♥♥

    View Comment
  • Reply Gluten-free Cinnamon Swirl Breakfast Bread (grain-free) - rachLmansfield April 5, 2019 at 7:26 am

    […] am giddy just thinking about this recipe right now. Making that Vegan Cinnamon Roll Banana Bread got me on a […]

    View Comment
  • Reply Connor May 9, 2019 at 1:24 pm

    If I wanted to make this in an 8×8 instead of have it like this as bread-style, how long do you recommend cooking it? And do I need to add more of each ingredient to the recipe?

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    • Reply Rachel May 9, 2019 at 4:14 pm

      hi connor – since this was made to be a bread recipe, i’m not sure how it would work in an 8×8 dish. definitely feel free to try and let me know how it turns out 🙂

      View Comment
  • Reply Every Healthy Banana Recipe You'll Crave From the Blog - rachLmansfield June 27, 2019 at 5:09 pm

    […] Vegan Cinnamon Roll Banana Bread (gluten-free + nut-free) […]

    View Comment
  • Reply Julie August 24, 2019 at 6:15 am

    Can i use white rice flour instead? Thanks!

    View Comment
    • Reply Rachel August 25, 2019 at 12:56 pm

      i haven’t tried white rice flour in general so i’m not sure! if it works the same as brown rice, i don’t see why not 🙂

      View Comment
  • Reply Gluten-free Cinnamon Swirl Breakfast Bread (grain-free) - rachLmansfield September 10, 2019 at 8:28 pm

    […] am giddy just thinking about this recipe right now. Making that Vegan Cinnamon Roll Banana Bread got me on a roll over […]

    View Comment
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