I absolutely love this Vegan Cinnamon Crunch Banana Bread Recipe because it combines the natural sweetness of ripe bananas with a delightful crunchy cinnamon topping that adds such a satisfying texture. The best part? It’s completely plant-based, yet so rich and comforting, you’d never guess it’s vegan. Whether you need a cozy breakfast, a quick snack, or a sweet treat to share with friends, this bread checks all the boxes.
When I first tried this recipe, I was amazed at how moist and flavorful the bread turned out without any eggs or dairy. You’ll find that the blend of warm spices like cinnamon and nutmeg makes every bite feel like a warm hug. Plus, the crunch topping is a little trick I discovered that elevates a simple banana bread into something truly special. Trust me, this Vegan Cinnamon Crunch Banana Bread Recipe will soon be your go-to for using up those overripe bananas!
Why You’ll Love This Recipe
- Rich Flavor with Plant-Based Goodness: This banana bread uses ripe bananas, warm spices, and natural sweeteners to create a moist, flavorful loaf without any dairy or eggs.
- Crunchy Topping Magic: The cinnamon nut topping adds a delightful texture contrast that makes every bite exciting and satisfying.
- Super Easy to Make: With simple ingredients and straightforward steps, even first-timers will nail this recipe without stress.
- Customizable and Allergy-Friendly: You can swap nuts, sweeteners, or flours to suit your preferences or dietary needs easily.
Ingredients You’ll Need
The ingredients for this Vegan Cinnamon Crunch Banana Bread Recipe come together beautifully to provide moisture, flavor, and that irresistible crumb on top. I suggest picking very ripe bananas for the best natural sweetness — the browner, the better!
- Bananas: Use very ripe ones with lots of brown spots for natural sweetness and moist texture.
- All-purpose flour: I stick to organic because it tastes fresher and supports my bakery tradition, but you can swap for gluten-free blends if needed.
- Brown sugar: Adds a lovely caramel note — lightly packed for the best results.
- Baking powder and baking soda: Help the loaf rise and get that soft crumb.
- Ground cinnamon and nutmeg: Don’t skimp here — they give the bread its warm, cozy aromas.
- Sea salt: Just a pinch enhances all the flavors beautifully.
- Almond milk (or other plant milk): I love almond milk for its subtle nuttiness, but coconut or oat milk work great too.
- Apple cider vinegar: This reacts with the baking soda to help make the bread fluffy and light.
- Vanilla extract: For added depth and sweetness.
- Vegan butter: Melted, it gives richness to both the bread and the crunch topping — I use a good quality brand for best flavor.
- Pure maple syrup: Another natural sweetener that keeps the loaf moist and imparts a subtle maple undertone.
- Chopped pecans and walnuts: For that signature crunchy cinnamon topping—feel free to mix or swap nuts depending on availability.
Variations
I love how flexible the Vegan Cinnamon Crunch Banana Bread Recipe is. Over time, I’ve played with a few twists to suit the seasons or what I have on hand — and you can make it your own too. Don’t be afraid to experiment!
- Nut-Free Variation: The first time I made this for a friend with nut allergies, I swapped the pecans and walnuts in the topping for toasted oats and sunflower seeds — still delicious and just as crunchy.
- Gluten-Free Option: Using a gluten-free all-purpose flour blend worked really well when I tested this, just be sure to add a bit more flour if the batter feels too runny.
- Sweeter or Less Sweet: You can adjust the maple syrup and brown sugar amounts depending on your sweet tooth or dietary goals.
- Spiced Up: For an autumn twist, I like to add a hint of ground cloves or ginger along with the cinnamon to deepen the spice profile.
How to Make Vegan Cinnamon Crunch Banana Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Grease your loaf pan with vegan butter or coconut oil, then line it with parchment paper, leaving an overhang on the sides. This “pull-out” method makes removing the bread super simple once it’s baked. I learned this trick after struggling to get my banana bread out perfectly—don’t skip this step!
Step 2: Create the Vegan Buttermilk
In a separate bowl or measuring cup, combine your plant-based milk with the apple cider vinegar and whisk gently. Let it sit 5 to 10 minutes until it thickens slightly — this is your vegan version of buttermilk, which helps the bread rise beautifully and stay soft.
Step 3: Mix the Wet Ingredients
In a large bowl, mash your very ripe bananas well, then add the melted vegan butter, maple syrup, vanilla extract, and your vegan buttermilk mixture. Whisk these together until they’re well combined for a smooth, rich base. I find that mashing the bananas really well here helps evenly distribute their moisture throughout the batter.
Step 4: Stir in the Dry Ingredients
Next, fold in the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and salt. Stir until just combined — don’t over-mix, or your bread might get tough. When I first made this, I learned that keeping the batter a bit lumpy results in a lighter texture. So, mix gently!
Step 5: Make the Crunch Topping
In a small bowl, mix together the flour, brown sugar, chopped pecans, walnuts, and cinnamon. Use a pastry blender or your fingers to break down the pieces until the mixture looks crumbly. Add the partially melted vegan butter, then mix again until the topping holds together lightly when pressed. This topping is what takes the Vegan Cinnamon Crunch Banana Bread Recipe over the top, adding that irresistible nutty crunch.
Step 6: Assemble and Bake
Pour the batter into your prepared pan, spreading it evenly. Sprinkle the crunch topping all over the surface, covering it completely. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Here’s a little trick I use: halfway through baking, I poke tiny holes all over the bread with a skewer to help heat penetrate and ensure the middle cooks evenly without drying out the crust.
Step 7: Cool and Enjoy
Once it’s baked, take your bread out and let it cool in the pan for about 25 to 30 minutes. Then gently lift it out using the parchment overhang and transfer to a wire rack to cool completely. This patience is key — it lets the bread set perfectly and makes slicing so much easier. Then, slice up and enjoy your warm, cozy slice of Vegan Cinnamon Crunch Banana Bread!
Pro Tips for Making Vegan Cinnamon Crunch Banana Bread Recipe
- Use Ripe Bananas: The riper your bananas, the sweeter and moister your bread will be—don’t throw away those bananas with brown spots!
- Don’t Overmix: I learned this the hard way—overmixing leads to dense bread, so fold gently until just combined.
- Poke Small Holes Mid-Bake: This little trick helps heat get inside so the middle cooks through perfectly without drying the crust.
- Let It Cool Before Slicing: This step helps the bread firm up for neat slices and maintains its moist texture.
How to Serve Vegan Cinnamon Crunch Banana Bread Recipe
Garnishes
I love adding a dollop of coconut yogurt or vegan cream cheese on the side when serving this banana bread— it adds a cool, creamy contrast that complements the sweetness and crunch. A light dusting of cinnamon or a drizzle of maple syrup on top can make it feel extra special without overpowering the flavors.
Side Dishes
This bread pairs beautifully with a hot cup of chai tea or coffee for breakfast or an afternoon pick-me-up. I’ve also served it alongside fresh fruit or a vibrant green smoothie to balance the sweetness and add a fresh note to the meal.
Creative Ways to Present
For holiday gatherings or brunch parties, I like to slice the bread thickly and toast the slices lightly before arranging them on a pretty serving platter. Topping each slice with a sprinkle of extra nuts and a cinnamon dusting creates a beautiful rustic look. It never fails to impress guests when you show up with banana bread that looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover banana bread tightly in foil or store it in an airtight container at room temperature for up to two days. For longer storage, keeping it covered in the fridge extends its freshness for about a week without drying it out.
Freezing
Freezing slices of this Vegan Cinnamon Crunch Banana Bread Recipe works wonderfully. I wrap the slices individually in plastic wrap and pop them in a freezer-safe bag. When I want a quick snack, I just thaw them at room temperature or warm briefly in the toaster oven.
Reheating
To get that fresh-baked warmth, I reheat slices in a toaster oven or skillet just until warmed through—this revives the crunch topping and moist interior perfectly. Avoid microwaving, if possible, since it can make the bread a bit soggy.
FAQs
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Can I make this Vegan Cinnamon Crunch Banana Bread Recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free all-purpose flour blend. Keep an eye on the batter’s consistency—the gluten-free version can be a bit thinner, so add extra flour in ¼ cup increments if needed to get a good batter thickness. This swap works great and still yields moist, delicious bread.
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What plant-based milks work best for this recipe?
I recommend almond milk for its mild, nutty flavor, but you can also use oat, coconut, cashew, or even homemade plant milks like flax or quinoa milk. Just make sure the milk isn’t sweetened or flavored to keep the taste balanced.
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Can I replace the vegan butter with oil?
Yes, you can substitute vegan butter with an equal amount of vegetable or coconut oil. For an oil-free version, try unsweetened applesauce to maintain moistness, but the texture of the crunch topping might change slightly.
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How do I know when the banana bread is fully baked?
Bake until a toothpick or knife inserted in the center comes out clean or with just a few moist crumbs attached. If the topping starts to brown too fast, you can cover the bread loosely with foil to prevent burning.
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What’s the best way to store leftover banana bread?
Wrap the bread tightly in foil or store in an airtight container at room temperature for up to 2 days. Refrigerating extends freshness up to a week, just make sure it’s well-covered to prevent drying out.
Final Thoughts
This Vegan Cinnamon Crunch Banana Bread Recipe has truly earned a special place in my baking repertoire. It’s easy, comforting, and packed with flavor and texture that make every bite memorable. Whether you’re new to vegan baking or simply looking for a wholesome, tasty treat, I promise you’ll enjoy making this as much as you enjoy eating it. So grab those ripe bananas, get cozy in your kitchen, and treat yourself to a homemade loaf – you won’t regret it!
Print
Vegan Cinnamon Crunch Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Vegan Cinnamon Crunch Banana Bread is a moist, flavorful loaf packed with ripe bananas and warm spices like cinnamon and nutmeg. Topped with a crunchy nutty streusel made from pecans, walnuts, and brown sugar, this plant-based treat is perfect for breakfast or a cozy snack. The bread is naturally sweetened with maple syrup and designed to be dairy-free, egg-free, and wholesome, making it a perfect vegan comfort food.
Ingredients
Bread:
- 4 very ripe Bananas, mashed
- 2 cups organic all-Purpose Flour
- ½ cup organic brown sugar, lightly packed
- 2 tsps baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- pinch of sea salt
- ½ cup Almond milk, unsweetened (or any plant-based milk)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup vegan butter, melted
- ¼ cup pure maple syrup
Crunch Topping:
- ½ cup organic all-Purpose Flour
- ½ cup organic brown sugar, lightly packed
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ¼ cup vegan butter, partially melted
- 1 teaspoon ground cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan with vegan butter or coconut oil and line it with parchment paper, leaving extra hanging over the sides for easy removal.
- Create Vegan Buttermilk: In a bowl or measuring cup, whisk together almond milk and apple cider vinegar. Let this sit for 5-10 minutes until it thickens slightly, mimicking buttermilk.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted vegan butter, maple syrup, vanilla extract, and the almond milk-vinegar mixture. Whisk until everything is well incorporated.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and a pinch of sea salt to the wet mixture. Stir gently until just combined, taking care not to over-mix.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it out evenly.
- Prepare Crunch Topping: In a separate bowl, mix flour, brown sugar, chopped pecans, chopped walnuts, and cinnamon. Use a pastry blender to break down the mixture into smaller pieces. Add the partially melted vegan butter and mix with a spatula until crumbly and easy to press together.
- Apply Topping and Bake: Evenly sprinkle the crunch topping over the batter in the loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Midway through baking, poke very small holes all over the bread to help heat penetrate and ensure thorough cooking.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 25-30 minutes. Gently lift the bread out using the parchment paper overhang and cool completely on a wire rack before slicing and serving.
Notes
- Storage: Refrigerate leftover bread tightly wrapped in foil or covered in a cake stand for up to one week. It can also be stored at room temperature for up to two days.
- Sweetener: Maple syrup can be swapped with agave syrup or date syrup if preferred.
- Gluten-Free Option: Use a gluten-free flour blend (e.g., Bob’s Red Mill). If the batter feels too thin, add extra gluten-free flour ¼ cup at a time.
- Oil Alternatives: Substitute vegan butter with vegetable or coconut oil. For an oil-free version, use applesauce instead.
- Plant-Based Milks: Any plant-based milk works well, including almond, coconut, oat, cashew, flax, potato, or quinoa milk.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
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