top of page

Vegan Cinnamon Roll Banana Bread (with Cranberry Filling Option)

I FINALLY used the last of my 52 (!!!) frozen bananas from earlier this year!!! What better way to use the last bunch (hehe) than in banana bread? But this isn’t just any banana bread, it’s vegan cinnamon roll banana bread!! I combined parts of multiple different banana bread recipes I have used to make this new recipe, and it turned out so well!

Here’s the recipe:



1.5 cups mashed banana (about 3 bananas)

3 tbsp ground flaxseed

¼ cup coconut sugar

¼ cup vegan milk of choice (I used almond)

2-3 tbsp olive oil

⅓ cup creamy nut or seed butter (I used sunbutter)

1 tsp vanilla extract

1 cup whole wheat flour

2 tbsp coconut flour (or add a bit more wheat flour if the batter is too runny and you don’t have coconut flour)

Hefty dash of cinnamon

2 tsp baking powder

Filling (this part doesn’t need super exact measurements):

About ⅓ cup melted and cooled coconut oil

⅓ cup of half coconut flour and half coconut sugar

⅓ cup maple syrup

Good shake of cinnamon


  1. Preheat oven to 350 F and line a bread pan with parchment paper. Mix all bread ingredients in a large bowl.

  2. In a separate smaller bowl, make the cinnamon filling by mixing all the filling ingredients.

  3. Pour half the bread batter into the pan, then spread the cinnamon filling on top. Then add the rest of the batter.

  4. If you want to add caramelized bananas on top, I highly recommend it - just slice bananas and cook on the stovetop in coconut oil with cinnamon and a bit of maple syrup until they are caramelized.

  5. Bake for 45-50 minutes or until a toothpick comes out clean, let cool, and enjoy!


I recently made a version of this with an additional middle layer of cranberry filling for a Friendsgiving - I used tahini instead of sunflower butter and oat milk instead of almond milk so it would be allergy friendly. For the cranberry layer, I used my cranberry topping recipe from my recent vegan cranberry pecan cinnamon rolls.

Here is the recipe:


1 bag of cranberries (we got ours from Trader Joe’s)

About 1 tsp vanilla

Dash of cinnamon

About ¼ cup maple syrup (can add more to taste later)


  1. Place the cranberries in a pot on the stovetop and add enough water to cover them. Turn the burner on medium heat.

  2. Once the cranberries start to pop, stir occasionally. You can actually hear them pop, which is fun!

  3. Once all cranberries have popped and are soft, strain the water.

  4. Add the cranberries back to the pot and turn it to low heat/simmer, and add the vanilla, cinnamon, and maple syrup. Stir well and let simmer. Cranberries are naturally very tart, so you may want to add more syrup or some coconut sugar to taste if you want them sweeter.

  5. For adding this to the bread, add this layer on top of the cinnamon filling before spreading the remaining dough on top, and bake until golden brown and a toothpick comes out clean.


bottom of page