Cinnamon Swirl Banana Nut Bread with Pecans (Vegan)

Cinnamon Swirl Banana Bread, topped with pecans and caramelized banana sliced to show the moist interior. The banana bread is sitting on parchment paper. The parchment paper is laid out on a white backdrop with a cup of coffee in the top left.

Cinnamon Swirl Banana Nut Bread with Pecans (Vegan)

Deliciously soft and moist banana nut bread featuring cinnamon swirls and crunchy toasted pecans. This vegan banana bread recipe uses wholesome ingredients like mashed banana, coconut sugar, cinnamon and almond butter in the batter for a wholesome baked good. I love feeding this to my family!

Course Dessert, Snack

Cuisine American, North American

Diet Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 373kcal

Author Hannah Sunderani

Ingredients

1 3/4 cups all-purpose flour
1/4 cup almond flour (ground blanched almonds)
4 tsp baking powder
1/3 cup coconut sugar (or brown sugar)
3 tbsp almond butter
3 medium ripe bananas (1 cup, peeled and mashed with a fork)
3 tbsp almond milk
3 tbsp vegan butter (melted)
1/4 tsp salt
2/3 cup pecans (chopped)
1 banana (halved lengthways (for topping))
vegan butter (for brushing)

Cinnamon swirl

3 tbsp vegan butter (melted)
1/4 cup coconut sugar (or brown sugar)
2 tbsp ground cinnamon

US Customary - Metric

Instructions

Preheat the oven to 400F/200C. Line a standard 9x5 baking tin with parchment then spray or brush with vegan butter.
Add the pecans to a parchment lined baking tray and roast until golden and fragrant, 5 minutes. Remove from the oven and allow to cool then roughly chop. Reserve 2 tbsp for topping the banana bread.
In a small bowl, mix the flour, almond flour, baking powder, coconut sugar and salt.
In a medium bowl, mix together the almond milk, melted butter and almond butter.
Add the dry ingredients to the wet mix and stir to combine. Fold in the mashed banana and pecans with a spatula.
In a small bowl, whisk together the cinnamon sugar ingredients: melted vegan butter, brown sugar and cinnamon.
Spread 1/3 of the batter on the bottom of the tin. Add 1/3 of the cinnamon swirl mix in dollops on top and use a sharp knife or toothpick to swirl a little. Add 1/3 of the remaining batter and swirl with again. Repeat one more time - you should have 3 layers.
Press the two halves of the banana onto the top, cut side up, and brush with a little melted vegan butter, and top with reserved pecans.
Bake for about 30 - 35 mins, covering loosely with foil if it starts to brown too much after about 20 minutes. Leave to cool for 10 minutes in the tin then place on a wire rack to cool before slicing.

Nutrition