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  • Gabi Frohlich

Vegan Fruity Cinnamon Babka

Packed with dates, banana, and mango sweetness!


Vegan Fruity Cinnamon Babka


Makes 1 babka



  • 1 ¼ c AP flour

  • ½ super big banana, mashed

  • ¼ c milk of choice (I used oat!)

  • 2 tbsp date syrup

  • 1 tbsp avocado oil

  • ½ tsp vanilla extract

  • ½ tbsp baking powder

  • ¼ tsp nutmeg

  • ¼ tsp cardamom

  • Pinch of kosher salt


  • ½ super big banana, mashed

  • ½ c freeze dried mango, coarsely ground

  • ¼ c brown sugar

  • 2 tsp cinnamon


  1. Preheat the oven to 350 °F and grease a loaf tin.

  2. Combine the flours, baking powder, nutmeg, and salt in a small bowl.

  3. In a separate bowl, add the mashed banana, milk, date syrup, avocado oil, and vanilla extract..

  4. Add the wet to dry and knead until you achieve a smooth dough that slightly bounces back when poked. Add 1 spoonful of flour at a time if it is too sticky.

  5. Roll out the dough to a long rectangle, about 1/4 inch thick. It may be sticky, so I recommend covering it with plastic wrap before rolling.

  6. In another small bowl, combine the brown sugar and cinnamon ingredients.

  7. Spread an even layer of mashed banana followed by most of the ground mango and a generous sprinkling of the cinnamon sugar mixture, making sure to leave about ½ inch circumference uncovered. (This will make sure your filling doesn't spill out when rolling!)

  8. Roll the dough into a log. Wrap the log in plastic wrap and freeze for about 30 minutes (or until firm, not solid).

  9. Remove the log from the freezer and cut lengthwise into two strips. Twist together and place in greased loaf tin.

  10. Optionally brush with milk and top with a sprinkling of coconut sugar and bake for 24-27 minutes. Allow to cool for 10 minutes before topping with a drizzling of date syrup and the rest of the ground mango.

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