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

February 3, 2019

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!


Vegan Cinnamon Roll Banana Bread

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!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 minutes
  • Yield: 8-10 slices 1x



Banana Bread:

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


  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 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!


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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

xx, Rach

Thank you Garden of Life for sponsoring this post!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

78 Responses

    1. Looks so delish! Could I use*** monkfruit swetener instead of coconut sugar in the cinnamon swirl.
      (Sorry about the first message I litetally should ban myself from writing people messages in the first 30 mins after waking up) lol

  1. 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!

      1. Just to clarify, did you use oat flour or brown rice flour?! The recipe calls for oat but in the description you mention that you used brown rice flour so I’m confused!!

  2. 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.

    1. 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 🙂

  3. 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.

  4. 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

  5. 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!♥♥♥

  6. 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?

    1. 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 🙂

  7. My absolute favorite banana bread recipe!! Do you know by any chance the bake time if I did mini loaves? I’d like to do them as favors for my daughters 1st bday 🙂

  8. Hi Rachel!

    At the beginning of this recipe you say gluten free oat flour. And then in the directions you say brown rice flour. Which one is it??

  9. This recipe is absolutely divine! I have made this multiple times in the past week! It is super easy to make and even easier to eat! Thank you ?

  10. I made it with gluten free oat flour and it was delicious! Made it a second time with Gf all purpose, not nearly as good. A bit drier? Just an FYI for peeps asking about subs!

    1. thanks for sharing!!! gp all purpose usually makes things drier since it has other ingredients in it too (not a personal fave to use with baking!)

  11. Hi Rachel! Love this recipe so much and have made it a bunch of times. I just noticed that the ingredients say to use oat flour and the method says to use brown rice flour. I didn’t notice that before so not sure if it’s a new update? Just FYI!

  12. I am not a big banana bread fan, but I loved this. I did a horrible job putting half of the cinnamon/ sugar in the middle, so the top of mine had way more. As someone with a major sweet tooth, I will double that part next time.

  13. Thebombdotcom. My husband eats half the loaf within an hour after it’s out of the oven without fail every time I make it. You need this in your life.

  14. Flavor was spot on – delicious. I made it twice. The first time, I used regular oat flour (not gluten-free by mistake) and it came out pretty dense. Flavor was good, though. The second time I did use the GF oat flour and it came out better, but a bit gooey. I let it cook for 5 minutes longer because of my oven. What could be the reason for that? The pictures of yours look so much better than the way mine looked. Mind didn’t come out fluffy looking like yours. I’m going to try it again, though, because it was delicious. Any suggestions?

    1. it may be the size banana you use?! not sure!! sometimes the products that brands make really vary and can impact the consistency. oat flour from one brand may be different from others etc.

  15. This was delicious! I used egg replacer (my ground flax was off) and brown sugar as I had no coconut sugar, but everything else the same. It was moist and delicious and disappeared fast! I would say that it took longer than 5 minutes of prep time once you melt the coconut oil and I had to blend oats to make the oat flour…so it definitely took longer than the listed 5 mins…but it was so yummy it was worth it. Have bookmarked and will make again!

  16. Hi Rachel! It doesn’t specify the size pan you used. I have a 9.25 x 5.25 x 2.75 in which is pretty standard. Is that the one you used?

  17. HIGHLY encourage this recipe. Just made it for the first time & it’s SO AMAZING. I can’t believe it’s vegan because it jsut has such an amazing consistency and the slight crunch on top from the cinnamon swirl ingredients just makes it a perfect banana bread recipe for me. 🙂

  18. If you’re deciding what to make, stop here!! This bread is 100% delicious, it tops any other banana bread I’ve made (and I’ve been hardcore covid quarantine baking). I made it with eggs and coconut milk baked for about 50 mins. The cinnamon swirl puts this over the top… toasted with PB is the best snack for anytime of day!! Thank you Rachel!!

  19. For anyone interested I subbed the oat flour for 1.5 cups Whole wheat flour and it came out delicious and wonderful!!

  20. Great recipe! It came together so quickly and had a perfectly sweet taste. Really enjoyed the addition of the cinnamon roll swirl!

    Love following along,

  21. Above the recipe you wrote that you use rice flour but in the recipe you call for oat flour. I recently found out I’m allergic to cats and would like to make this however I want clarification before I make it with only rice flour as I don’t want to waste any ingredients! Thanks so much!!

  22. This is my favorite banana bread recipe!!! I have been making it every week for breakfast with Almond butter. Thanks!!

  23. This is hands down my favorite banana bread. It makes the house smell like Cinnabon and tastes AMAZING. It’s become such a staple for us. I’ve also shared the recipe/your name with so many friends!! THANK YOU!

  24. I haven’t even baked it yet, but I can tell it will be delicious – couldn’t stop eating the batter!! I didn’t have applesauce so subbed greek yogurt, and it tasted great! Thanks for the recipes!!

  25. Delicious! I added a little bit of apple cider vinegar and let it turn the plant milk into a buttermilk to help with the lift, and it was definitely still dense but so rich and delicious. Absolutely recommend! I’ve devoured almost half a loaf all by myself already…

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