Description
Indulge in the delightful combination of banana bread and cinnamon rolls with this easy-to-make and fluffy vegan recipe that requires just 1 bowl. Perfect for breakfast, dessert, or a snack!
Ingredients
DOUGH
- 1 cup unsweetened plain almond milk
- 3 Tbsp vegan butter (such as Earth Balance)
- 1 packet instant/fast-acting yeast (1 packet yields ~2 1/4 tsp)
- 1 Tbsp cane sugar
- 1/4 tsp salt
- 1/2 cup mashed ripe banana
- 2 ¾ – 3 ¼ cups all-purpose flour (I used a ratio of 2/3 unbleached all-purpose, 1/3 whole-wheat pastry)
FILLING
- 1/4 cup vegan butter
- 1/3 cup cane sugar
- 1/2 – 1 Tbsp ground cinnamon
- ~20 very thin banana slices (1/2 cup yields ~20 slices)
- 1/3 cup raw walnuts or pecans (optional // crushed // plus more for topping)
TOPPING
- 1 Tbsp vegan butter
- 1 Tbsp sugar (cane or brown)
Instructions
- DOUGH: In a large mixing bowl, heat the almond milk and vegan butter until warm. Add yeast, sugar, salt, and mashed banana. Mix in flour gradually until a sticky dough forms. Knead on a floured surface, then let rise.
- FILLING: Roll out the dough, brush with butter, sprinkle sugar and cinnamon, add banana slices and nuts. Roll up the dough, cut into sections, and place in a pan.
- TOPPING: Brush with butter, sprinkle with sugar and nuts. Let rise, then bake at 350°F (176°C) for 28-35 minutes.
- Optional: Frost with cream cheese frosting or glaze before serving.
- Store covered at room temp or freeze before baking.
Notes
- If freezing, allow the rolls to thaw for at least 6 hours before baking.
Nutrition
- Serving Size: 1 roll
- Calories: Approx. 280
- Sugar: Approx. 10g
- Sodium: Approx. 200mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 3g
- Protein: Approx. 5g
- Cholesterol: 0mg
