Vegan Banana Cinnamon Buns make for a great afternoon treat or to start your morning. They are gluten-free, grain-free, sugar-free and vegan all rolled into one for the perfect cinnamon bun with guilt free!
This pass weekend was the perfect time to experiment with a new recipe. Who wants to walk down the street in 5 degree weather? NOT ME. It was so cold this weekend I thought my eyeballs had frozen to my lid when I walked to the grocery store.
Living in cold climate really teaches you that fashion is out the door when you are freezing. I pack on so many layers, that my husband says I look like the The Marshmallow Man.
As much as I love to eat in the winter time, I still do my yoga and treadmill is a must. Being in Perimenopause really doesn’t give me an option unless I want to gain 5 pounds a week. Which brings me to my yoga instructor during the winter time, Boho Beautiful.
I have been following her for about 2 years and love the variety of Boho Beautiful. One video struck an extra interest when they were traveling in Costa Rica and had a raw banana cinnamon bun. It looked delicious and even she could not believe how good they were.
How much did I love cinnamon buns back in the day. I can truly say I have not had one in about 6 years. No matter how many times I’ve tried having a cookie or a piece of cake that has sugar or gluten, I end up with horrible pain in my back and joints.
After trying this new cinnamon roll recipe a few times and having my husband be the food taster, I had a winner! Yes, they are truly delicious and worth the effort. They were so good that I had 2 when I took them out of the oven.
How to Make Vegan Banana Cinnamon Buns
You will need a few tools in the kitchen to create this recipe. A pan 9×13 with at least 1 inch deep. The blender, I use my Vitamin which is worth the money in my opinion and let’s not forget the basics, spatula, a spoon along with a measuring cup.
Crust
- Preheat the oven to 250º degrees.
- Mix bananas, chia seeds, pecans in the blender for about 3 minutes until smooth.
- Spray the parchment paper with coconut spray to line the pan.
- Pour the banana mix into a baking pan lined onto parchment paper pan.
- Even it out with a spatula.
- Bake for about 1 1/2 hours but check to make sure not to over cook. It should peel off easily and have a slight golden brown color.
- Test the edge of the pan before removing from the oven, if it’s firm in the center and peels it is done.
- Once it has cooled, slice about and 1 inch apart the long length of the pan.
Filling
- While the banana mix is baking, start mixing the center.
- Rinse out the Vitamin, put cinnamon, dates, coconut water, coconut oil and pecans together.
- Mix until it is a paste texture.
- Take your spatula and spread the mix gently on to the banana strip
- Roll from one end to the other and place on the pan.
- Put all the buns together and return to the oven for 10 minutes or microwave for 30 seconds until warm.
- Mix the vegan cream cheese with maple syrup and spread on top of the Cinnamon Buns
Variations
I would love to try this recipe with different fruits and see what other combination I can come up with. One thing that I would love to add next time are chopped up raisins and I would definitely add a little maple syrup to the banana mix.
Ways to Serve
My favorite way to have my Vegan Banana Cinnamon Buns is with an espresso coffee. Jeff prefered a little ice cream on the side when it came out of the oven. We tend to buy Talenti® Coconut Almond Chocolate Gelato to cut down on our dairy intake.
Tip
The recipe will make 5 buns if strips are cut evenly. I prefer to eat them the same day or the next. I did not freeze my Cinnamon Buns.
Hope you enjoyed this post, please leave a comment. Enjoy!
Vegan Banana Cinnamon Buns, which are gluten-free and vegan which were great for an afternoon treat or to start the day.
- 4 bananas
- 2 tablespoons Chia seeds
- 2 tablespoons pecans
- ½ teaspoon cinnamon
- 1/2 cup dates
- 1/4 cup coconut water
- 1 tbsp coconut oil
- 1/4 chopped pecans or walnuts
- 2 tablespoon of maple syrup
- 3 tablespoon of Kite Hill Cream cheese
-
Preheat the oven to 250º degrees.
-
Mix bananas, chia seeds, pecans in the blender for about 3 minutes until smooth.
-
Spray the parchment paper with coconut spray to line the pan.
-
Pour the banana mix into a baking pan lined onto parchment paper pan.
-
Even it out with a spatula.
-
Bake for about 1 1/2 hours but check to make sure not to over cook. It should peel off easily and have a slight golden brown color.
-
Test the edge of the pan before removing from the oven, if it’s firm in the center and peels it is done.
-
Once it has cooled, slice about and 1 inch apart the long length of the pan.
-
While the banana mix is baking, start mixing the center.
-
Rinse out the Vitamin, put cinnamon, dates, coconut water, coconut oil and pecans together.
-
Mix until it is a paste texture.
-
Take your spatula and spread the mix gently on to the banana strip
-
Roll from one end to the other and place on the pan.
-
Put all the buns together and return to the oven for 10 minutes or microwave for 30 seconds until warm.
-
Mix the vegan cream cheese with maple syrup and spread on top of the Cinnamon Buns
- The recipe will make 5 buns if strips are cut evenly.
- I prefer to eat them the same day or the next.
- I did not freeze my Cinnamon Buns.
Two More Vegan Breakfasts
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