Extremely bananalicious bread with some delicious cinnamon swirls and a crunchy sugary top! The perfect vegan loaf for that coffee shop experience.
Course Breakfast, Snack
Cuisine American
Keyword banana, quick & easy
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Servings 101-inch slices
Ingredients
Wet ingredients
4ripe bananas
125g(½ cup)plant-based milk, I use soy milk
4g(1 tsp)vanilla extract
115g(½ cup)canola oil, or other light tasting vegetable oil
135g(⅔ cup)white granulated sugar
Dry ingredients
240g(2 cups)unbleached all-purpose flour
1 tspbaking soda
½ tspbaking powder
½ tspfine sea salt
Cinnamon swirl
30g(2 tbsp)vegan margarine, melted
18g(2 tbsp)ground cinnamon
52g(¼ cup)packed dark brown sugar
Garnish
1banana
demerara sugar, to taste
Instructions
Preheat your oven to 350°F or 180°C
Wet ingredients
In a large bowl, roughly mash the 4 bananas with a fork, leaving some 2 cm (1-inch) chunks behind.
Add the oil, sugars, vanilla, and milk and mix until just incorporated.
Dry ingredients
Sift together the dry ingredients, add to the bowl with the wet ingredients and mix until just incorporated. You should still see pieces of banana in the mixture.
Cinnamon swirl
Mix together the melted margarine, sugar, and cinnamon until you have a thin paste.
Grease a 26 x 7 cm (10.5 x 2.8 inch) loaf pan. Pour half the batter into the prepared pan and roughly smooth it out with a silicone spatula or spoon. Add half the cinnamon swirl mixture on top and swirl with the batter.
Add the leftover batter on top of the cinnamon swirl and finish it off with the leftover cinnamon swirl. Swirl again and tap the loaf pan a couple of times on your work surface to release any air bubbles that might have been created in the swirling process.
Garnish
Cut the last banana in half and place on top of the banana bread, cut side up.
Sprinkle demerara sugar on top of the batter that is uncovered by the banana.
Place the banana bread the preheated oven and cook for 1 hour, or until a toothpick inserted in the middle comes out clean.
Leave to cool down in the pan for 15 minutes before releasing it form the pan.
Leave to cool completely before slicing 1-inch slices. Enjoy!
Notes
Any loaf pan with a capacity of 6 cups should work. If you loaf pans are smaller, do a half recipe or bake 2 smaller banana bread.
Keep at room temperature for up to 3 days, in the fridge for up to 5 days, or wrap individually and freeze for up to 6 months