Vegan Cinnamon Roll Banana Bread

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


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


  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.


Recipe Notes

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

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