Almond-Cinnamon Crunch Blueberry Banana Bread

This Almond-Cinnamon Crunch Blueberry Banana Bread is a fun balance between crunch and fluffiness. Best during breakfast, as a snack, or for dessert, this banana bread uses all vegan ingredients which include a blend of almonds, organic blueberries, coconut oil, and plant-based milk. Plus, it's a real special sweet treat for those taste-buds for the entire family. Entirely kid-friendly, and a gluten-free + oil-free options available.

I've never been a HUGE fan of banana bread and this Almond-Cinnamon Crunch Blueberry Banana Bread is no different.

Since making this bread, I've come to love it, especially after making it a second time around and with new found kitchen skills from much practice. More importantly, I was able to thoroughly enjoy it since it's completely dairy-free and vegan. WIN, WIN, right?

I must add that the blueberries was a great sweet addition to everything! Plus, with each bite, you are able to feel the blueberries just burst in your mouth and send a load of flavor your way. YUM!

Oh and if you were already a fan of my Vegan Cinnamon Crunch Banana Bread, then you'll surely be a major fan of this bread also.

Honestly, homemade breakfast breads are SUPER easy to whip together. Literally ONE BOWL REQUIRED!

Overly Ripped Bananas vs. Regularly Ripped.

For this recipe, I used 4 overly ripped bananas because I wanted this flavor to be bold and not subtle. Plus, overly ripped bananas are easier to full mash for a nicely soft texture, are more aromatic, and less starchy. 

Of course, it doesn't always need to be over-ripped and can simply be just ripped as well. 

The crunchy top was a last minute decision that changed the entire trajectory of this recipe!

Without it, I don't think that this banana bread would have tasted as AMAZING as it did. The Cinnamon flavor along with the slight nutty flavor from the toasted almonds married together so well. Just a WIN, WIN situation in my book!

Lover of Homemade Breads?

This Vegan Chia Seed Maple Banana Bread is super moist, tasty, packed with healthy nutrients including superfoods like Chia Seeds, and 100% delicious! It takes less than 10 minutes to whip together and makes for a great healthy alternative for a little sweetness in the morning for breakfast or even for dessert after dinner. All vegan ingredients, entirely kid-friendly, and a gluten-free option available.

Now that we're finally fully into the Summer, I've been conjuring up so many easy recipe ideas that require less work, but don't compromise taste! 

Breads have been an easy go-to in my house, but I'm most excited to indulge in ice cream recipes using my Cuisinart Ice Cream Maker.

What are your favorite summer baking treats and recipes?

Let's dig right into this recipe, shall we?

Almond-Cinnamon Crunch Blueberry Banana Bread

5 from 1 vote

This Almond-Cinnamon Crunch Blueberry Banana Bread is a fun balance between crunch and fluffiness. Best during breakfast, as a snack, or for dessert, this banana bread uses all vegan ingredients which include a blend of almonds, organic blueberries, coconut oil, and plant-based milk. Plus, it's a real special sweet treat for those taste-buds for the entire family. Entirely kid-friendly, and a gluten-free + oil-free options available.

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Serves: 8 servings

Print It Pin It

Ingredients

• 4 ripe Bananas, fully mashed
• 1 ½ cups organic All-Purpose Flour (I use Bob's Red Mill; See Notes for GF Version!)
• ½ cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
• 2 Tbsps cinnamon (Reduce to 1 tablespoon for less Cinnamon flavor!)
• 1 teaspoon ground nutmeg
• 2 tsps baking powder
• ½ teaspoon baking soda
• pinch of sea salt
• 1 teaspoon vanilla extract
• ½ cup Almond milk + 1 teaspoon Apple Cider Vinegar (I use Califia Farms; You can use your favorite plant-based milk)
• ¼ cup coconut oil (See Notes!)
• ¼ cup Agave (See Notes!)
• 1 cup blueberries, fresh or frozen (See Notes!)

Almond-Cinnamon Crumble Topping:

• ½ cup organic All-Purpose Flour (I use Bob's Red Mill)
• ½ cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
• 1 teaspoon cinnamon
• ¼ cup vegan butter, partially melted (I use Earth's Balance)
• 1 cup sliced Almonds (I use Diamond Nuts)

US Customary - Metric

Instructions

• Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
• In a large bowl, combine the mashed bananas, oil, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, stir in flour, baking powder, baking soda, organic brown sugar, cinnamon, nutmeg, and sea salt and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**
• Gently fold in blueberries, just until incorporated.
• Pour batter in the prepared loaf pan (evenly spreading it out) and make the crumble topping!

Almond-Cinnamon Crumble Topping + Assembly:

• Add the flour, organic brown sugar, sliced almonds, and cinnamon into a medium bowl, combining them together using a pastry blender. **NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.** Add the partially melted vegan butter and using a spatula, mix until well combined and ‘crumbly-like’.
• Now, evenly sprinkle the crumble topping atop your batter until fully covered and place it in the oven. Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.**
• Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
• Once cooled, slice and enjoy!
• Bon Appetit!

Tips & Tricks

STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.

SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup or Date syrup as well.

GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**

OIL: Instead of coconut oil, you can also use vegetable oil, if preferred.

OIL-FREE: Instead of using oil, you can always substitute with vegan butter or applesauce.

BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows bread to cook thoroughly.

Nutrition

Calories: 432kcal | Carbohydrates: 64g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 247mg | Potassium: 183mg | Fiber: 4g | Sugar: 34g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Almond-Cinnamon Crunch Blueberry Banana Bread.

Love this Post? SHARE!