Are you ready to indulge in a delightful treat that’s both scrumptious and guilt-free? Say hello to our Cinnamon Swirl Banana Bread, a vegan masterpiece that will have your taste buds dancing with joy! With its perfectly moist texture and a heavenly cinnamon swirl, this banana bread is not just a dessert; it's a warm hug in loaf form. Whether you’re looking for a cozy breakfast option or a sweet snack to brighten your day, this recipe is your ticket to banana bread bliss. Trust us, once you try it, you’ll want to bake it again and again!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/4 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The bananas should be very soft and have no large lumps.
- Add brown sugar, almond milk, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- For the cinnamon swirl, mix 2 tablespoons of brown sugar with 1 teaspoon of ground cinnamon in a small bowl.
- Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture over the batter, then cover with the remaining batter.
- Use a knife to create a gentle swirling motion through the batter, creating a marbled cinnamon effect. Be careful not to overmix.
- Bake in the preheated oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Swirl with Care: For the perfect cinnamon swirl, use a knife to gently create a marbled effect. Avoid excessive swirling to keep the layers distinct.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Storage Secrets: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or slice and freeze for future enjoyment!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 30g
Protein: 2g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
