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
Scale
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
