A tender, moist banana bread with a swirl of cinnamon brown sugar that adds a bit of fun and flavor to a crowd favorite. This vegan loaf comes together easily, and puts spotty bananas to perfect use. A smattering of cinnamon glaze is optional, but brings this treat to the next level!
Preheat oven to 350°F. Line a 9" x 5" loaf pan with parchment paper, and lightly grease.
In a medium-sized bowl, mash the banana with a fork. Stir in the plant-based milk, oil, vinegar and vanilla extract. Set aside.
In a small bowl, combine the brown sugar and cinnamon. Set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended. Add the wet ingredients to the flour mixture and mix just until blended. Do not over mix.
Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar over the top. Use a knife to swirl the cinnamon sugar around. Spoon the rest of the batter over the top.
Bake for 55-65 minutes or until a toothpick comes out clean or with a few cooked crumbs stuck to it. Remove from the oven and let rest for 10 minutes before turning out of the pan onto a wire rack to cool.
For the Cinnamon Glaze:
In a medium-sized bowl, beat the vegan butter until creamy. Add the confectioner's sugar a half cup at a time until incorporated. Add in the vanilla and cinnamon. Add in 1 tbsp of the plant-based milk. Beat until all of the lumps are gone. If it's too thick, add more plant-based milk a tbsp at a time until it reaches the desired thickness. Spoon over the completely cooled loaf.