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Vegan Cinnamon Swirl Banana Nut Bread with Pecans Recipe

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4.3 from 6 reviews

This vegan Cinnamon Swirl Banana Nut Bread with Pecans is a moist, flavorful loaf featuring layers of cinnamon sugar swirled throughout tender banana bread. Made with almond flour and almond butter, it's naturally dairy-free and packed with nutty goodness. Perfect for breakfast or an afternoon snack, topped with roasted pecans and sliced banana for extra texture and taste.

Ingredients

Dry 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)
  • 1/4 tsp salt

Wet Ingredients

  • 3 medium ripe bananas (about 1 cup, peeled and mashed with a fork)
  • 3 tbsp almond milk
  • 3 tbsp vegan butter (melted)
  • 3 tbsp almond butter

Toppings and Swirl

  • 2/3 cup pecans (chopped, roasted)
  • 1 banana (halved lengthways for topping)
  • Vegan butter (for brushing)
  • 3 tbsp vegan butter (melted, for cinnamon swirl)
  • 1/4 cup coconut sugar (or brown sugar, for cinnamon swirl)
  • 2 tbsp ground cinnamon (for cinnamon swirl)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 400F (200C). Line a standard 9x5 inch baking tin with parchment paper and spray or brush the inside with vegan butter to prevent sticking.
  2. Roast Pecans: Spread the pecans on a parchment-lined baking tray and roast in the oven for 5 minutes, until golden and fragrant. Remove and allow to cool slightly, then roughly chop. Set aside 2 tablespoons of chopped pecans for topping the bread.
  3. Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, almond flour, baking powder, coconut sugar, and salt until evenly combined.
  4. Mix Wet Ingredients: In a medium bowl, combine almond milk, melted vegan butter, and almond butter, mixing until smooth.
  5. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir gently to combine. Fold in the mashed bananas and chopped roasted pecans using a spatula, making sure the batter is well mixed but not overworked.
  6. Prepare Cinnamon Swirl: In a separate small bowl, whisk together the melted vegan butter, coconut sugar, and ground cinnamon to create the cinnamon sugar mixture.
  7. Layer Batter and Cinnamon Swirl: Spread one-third of the banana bread batter evenly on the bottom of the prepared baking tin. Dollop one-third of the cinnamon swirl mixture over the batter and use a sharp knife or toothpick to gently swirl it through. Repeat layering two more times with remaining batter and cinnamon swirl, so the bread has three distinct layers with swirls.
  8. Add Banana and Pecans Topping: Press the two banana halves (cut side up) on top of the layered batter. Brush the banana halves with a little melted vegan butter and sprinkle the reserved chopped pecans evenly over the top.
  9. Bake: Bake the bread in the preheated oven for 30 to 35 minutes. If the bread starts to brown too much after 20 minutes, loosely cover the top with foil to prevent burning.
  10. Cool: Remove the banana bread from the oven and let it cool in the baking tin for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Use vegan butter alternatives if avoiding refined oils.
  • Swirling the cinnamon sugar gently prevents mixing it fully into the batter, creating attractive layers.
  • Storing the bread wrapped airtight at room temperature keeps it fresh for up to 3 days.
  • This bread also freezes well; thaw before serving.

Find it online: https://cozyplatter.com/vegan-cinnamon-swirl-banana-nut-bread-with-pecans-recipe/