Vegan Cinnamon Swirl Banana Bread with Cinnamon Crumble
Easy cinnamon swirl banana bread with crispy crumble and vanilla glaze. The autumnal and cinnamon version of the delicious classic. A vegan and moist banana bread made from bananas, a sweet cinnamon-sugar swirl and crunchy cinnamon crumble. Perfect for cold autumn and winter days. The banana bread is easy and quick to make, requires only a few ingredients and perfect as a sweet breakfast or dessert.
First prepare the cinnamon sugar for the swirl. Mix sugar and cinnamon.
For the crumble, quickly knead all the ingredients into a dough and set aside.
Preheat the oven to 180 degrees top and bottom heat. Lightly grease the baking pan.
Mix the flour, baking powder and salt in a bowl. Pour into a large mixing bowl and mix. Mix the oil, vegetable milk, sugar, apple cider vinegar and vanilla extract well with a whisk and carefully stir into the dry ingredients. Finely mash the bananas with a fork and add. Mix briefly to form a dough.
Pour about half of the batter into the baking pan. Sprinkle cinnamon sugar generously on the dough. Pour the remaining dough into the mold. For the strudel, pull a fork through the dough in a spiral. Finally, spread the crumble over the dough.
Bake in the oven for about 50-70 minutes*. Then take it out of the oven and let it cool down.
For the vanilla glaze, mix all ingredients with a hand mixer. Spread over the banana bread and serve.
Tip: Vegan soy vanilla milk for more vanilla flavor and sweetness.
If you replace the sugar, please note that the consistency of the dough may change. This also applies to the exchange of other ingredients.
The baking time can vary depending on the oven.
The best way to test whether the banana bread is ready is with a wooden skewer or a knife. Both should come out when stick in the banana bread without any liquid dough residue.