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Ingredients

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• 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))
• 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))
• 1 Tbsp vegan butter
• 1 Tbsp sugar (cane or brown)
• Dairy-free cream cheese frosting
• Powdered sugar glaze ((see notes))