Banana nut bread (Vegan and gluten-free) is a staple in our house, my husband and kids love it it and I love being creative with it. I make a slightly different version every time, adding blueberries, apples, or chocolate chips. Sometimes I add protein powder too.

In my opinion, banana nut bread is pretty foolproof. I am not one to follow recipes, yet here I am giving you one, go figure.

My banana bread experiments usually work out, some better than others, and this one, this cinnamon roll banana bread recipe, was so good that I immediately wrote down the recipe, something I rarely do as an intuitive cook and baker!

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Perfect Fall and Winter Cinnamon Banana Nut Bread Vegan

In our house, we love this recipe year-round, but there is just something about warm cinnamony bread in the fall, isn’t there?

This is perfect for a quick breakfast on busy mornings or as a decadent dessert! It pairs very well with vanilla ice cream!

Equipment

Food Processor
Hand Mixer (Optional-if not using, smash bananas by hand)

Ingredients

4 Very ripe bananas
2 tsp Vanilla extract
3/4 cup Applesauce
1/2 cup Soy milk
3/4 cup Sugar
1 tsp Baking soda
1/4 tsp Pink or sea salt
1/2 tsp Baking powder
2.5 cups Gluten-free baking flour (with xanthum gum)
3/4 stick Vegan butter
2 tbsp Cinnamon
2 tbsp Sugar For topping
1/3 cup Walnut For topping

Notes

Preheat oven to 350ºF.
Grease or line a 9-inch loaf pan.
Smash or mix overripe bananas in a bowl with a fork or hand mixer.
Add all ingredients above through the baking powder to the same bowl.
Slowly mix in the flour until you have a thick pancake batter consistency. You might need slightly more or less flour based on the size and moisture content of the bananas.
Melt the butter in the microwave or on the stovetop and mix in cinnamon to taste. I am crazy about cinnamon and think you never have too much, so add to your heart’s content!
Add walnuts and 2 TBSP of sugar to the food processor to combine.

To assemble:

Pour half the batter into a greased or lined 9-inch loaf pan. Then drizzle the butter-cinnamon mixture on top. Use a butter knife to swirl the butter mixture into the loaf. Gently fold the butter into the loaf with a few passes of the knife. You want to create a swirl effect, not fully mix.

Pour the rest of the batter into the loaf pan and repeat the step above with the butter mixture.

Top with the walnut and sugar mixture. Tent with tin foil and bake for about 55-65 minutes. Check at 50 minutes with the toothpick test!

Leave the tin foil off for a few minutes at the end to toast the walnuts on top, but watch it carefully so as not to burn them!

Let it cool for 10-15 minutes before serving, and enjoy!

Banana Nut Bread Vegan and Gluten Free Tips

Freezing:

This recipe freezes well in muffin form. I like to make a double batch and freeze 12 muffins for later. used my Chef Preserve system with vacuum-sealing bags to preserve food for 12-16 months, but in a regular Ziploc, these should be good in the freezer for about 3 months

Storage:

Store in an airtight container on the counter for 3 days.

Additions:

Caramel sauce and chopped warmed apples turn this into the perfect fall treat!

Another Fall Favorite for Immune Support

In addition to tasty fall baked goods, this time of year, I love making immunity-supporting lemon-ginger-turmeric shots to help me survive cold and flu season!

Get the recipe here!

Boost Your Health With Easy-to-Make Lemon Ginger Turmeric Shots

Cinnamon Roll Banana Nut Bread Vegan & Gluten-Free

Perfect Fall and Winter Cinnamon Banana Nut Bread Vegan