Cinnamon Roll Banana Bread

July 3 // à la Sarah Kurdt

I love baking. There are photos of me at three years old mixing up brownies in the kitchen wearing a tiny apron. There is something so therapeutic and rewarding about researching a recipe, shopping for the ingredients, executing the project, and tasting the results with a big glass of almond milk by my side. I like to think of baking as one of my primary creative outlets. (Friends and family seem to love it too!)

In college, I started experimenting with healthier alternatives to satisfy my sweet tooth. I personally don’t have any food allergies, but love when a dessert makes me feel satisfied and GOOD. Instead of white flour, I’ll usually turn to almond flour or coconut flour. Instead of white sugar, I’ll most likely be sweetening my treats with coconut sugar, maple syrup or honey. 
I’ve been craving all things cinnamon roll lately, so I tried Rachel Mansfield’s famous Vegan Cinnamon Roll Banana Bread recipe. I have been a fan of Rachel’s recipes for quite some time, and recently purchased her first cookbook Just The Good Stuff. I highly recommend adding it to your cookbook collection! 

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 gluten-free oat flour

1 teaspoon cinnamon

2 teaspoons baking powder

Cinnamon Roll Swirl:

1/4 cup unsweetened applesauce

1/4 cup coconut sugar 

1 tablespoon cinnamon

Preheat oven 350 degrees and grease a bread dish with coconut oil or line with parchment paper.

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.

Add in the flour, cinnamon and baking powder and mix well (make sure no clumps!) In a smaller bowl, mix together cinnamon swirl ingredients. Add about half the banana bread batter to the bread dish then half the cinnamon roll batter and swirl with a knife or toothpick.

Add the rest of the banana bread batter followed up cinnamon roll batter and swirl again.

Bake in oven for 45-55 minutes Allow the bread to cool about about 10 minutes then slice and enjoy!

Comment if you try this banana bread or add your favorite healthy sweets resources below. I’d love to hear!