Crunchy Vegan Banana Bread

Treat yourself to Crunchy Vegan Banana Bread, a delightful twist on the classic banana bread recipe that will tantalize your taste buds. Bursting with banana goodness, nourishing plant-based ingredients, completely eggless, + a hint of cinnamon spice this bread strikes the perfect balance between crunchy goodness and fluffy perfection. Whether you enjoy it for breakfast, as a quick snack, or as a satisfying dessert, this treat is guaranteed to satisfy your cravings. Gluten-free + Oil-free options.

Why Vegan Crunchy Banana Bread?

There's something irresistibly addictive about this Crunchy Vegan Banana Bread that keeps me coming back for more. While I've made classic recipes like Healthy Banana Bread and Vegan Chia Seed Maple Banana Bread that I do love --Sometimes I like to mix it up. And who doesn't love a little crunch? This vegan banana bread recipe [completely eggless] is my favorite when I'm craving a sweet healthy vegan treat!

This crunchy version of banana bread is SO DELICIOUS --I have been known to put a twist on classic recipes, especially when it comes to quick bread like this Vegan Chocolate Bourbon Banana Bread for a delicious chocolate twist or this Vegan Blueberry Banana Bread for some berry goodness. But this Vegan Banana Bread is one of those perfect vegan recipes for nonvegans that everyone will enjoy. My kid and hubby LOVE to have No-Churn Vanilla Ice Cream on top as a special extra sweet

Get ready to indulge in Crunchy Vegan Banana Bread-- A kid-friendly crowd-pleaser that will leave you and your loved ones wanting more! It's SUPER easy to whip together. Takes just ONE BOWL + Easy-to-find plant-based ingredients. This Vegan Banana Bread is truly one for the books and will be on repeat in your household once you give it a try!

How to Make Vegan Banana Bread

This is a simple recipe to make when it comes to this healthy vegan banana bread. And chances are you probably already have the ingredients on hand. Here’s what you need to know about the ingredients.

Ingredients

Here's what you need for this crumble-topped vegan banana bread:

• Bananas. Use sweet, soft, and brown bananas for the best flavor.
• All-Purpose Flour. I use organic flour from Bob's Red Mill. 
• Spices. This banana crunch bread gets its warming flavor from cinnamon and nutmeg.
• Vanilla. Use pure vanilla extract if you can. 
• Almond milk. Make your own almond milk using my no-soak method. 
• Apple cider vinegar. This is the key to making dairy-free buttermilk for a bit of tang. 
• Oil. You can use canola, avocado, or melted coconut oil. 
• Maple syrup. Use the pure stuff for the best flavor. otherwise, agave or honey (if you're not vegan) will work. 
• Brown sugar. You can also use coconut sugar if you prefer.
• Pecans and walnuts. These add a nice buttery crunch to the bread. If you prefer one nut over the other, feel free to use all pecans or walnuts. 
• Vegan butter. I like Earth Balance buttery sticks for baking. My favorites are Earth Balance and Miyokos

Sweet Crumble Topping

The crumble part of this bread comes from the sweet and nutty streusel topping. Don’t leave it out! It adds incredible flavor and nutty flavor to every bite. 

Here’s what you need to make the crumble topping for your healthy vegan banana bread:

• Flour. This helps hold everything together. 
• Brown sugar. For a caramelized flavor. 
• Cinnamon
• Butter. I use Earth Balance vegan butter. 
• Pecans + Walnuts. You could also use hazelnuts. 

Why Should I Make This Vegan Crunchy Banana Bread?

Honestly, homemade breakfast breads are SUPER easy to whip together. I really love creating various flavors of sweet breads like this Roasted Blueberry Lemon Olive Oil Bread and it's usually just ONE BOWL REQUIRED!

The final moments of baking this Vegan Banana Bread are pure bliss as the sweet aroma fills the air. And when it's finally done, what emerges from the oven is nothing short of over-the-top deliciousness. And guess what? It happens to be completely Plant-based and Vegan! And can be easily made Gluten-free + Oil-free too without compromising on taste! It's a Win-Win!

Why Make The Top Crunchy?

Now, let's talk about the game-changer: the crunchy top. It was a spur-of-the-moment decision that completely transformed the vegan banana bread recipe. I'm telling you, without it, this bread wouldn't have reached the mind-blowing levels of AMAZINGness that it did. The combination of cinnamon's warm embrace and the delightful nuttiness from the toasted almonds created a heavenly symphony of flavors that danced on the palate with each bite.

Trust me, the boldness of the bananas and the magic of the crunchy top make this vegan banana bread recipe an absolute winner. Prepare to be amazed!

How Ripe Should Bananas Be for Banana Bread?

When it comes to making vegan banana bread, the level of ripeness of your bananas matters. I've made my banana bread with both types of bananas and to be honest, the VERY ripe bananas have made the BEST banana breads. 

Very ripe bananas make for a sweeter and more moist bread and the mashing is also a lot easier. 

How to Ripen Bananas for Banana Bread

Have you ever had bananas that weren't fully ripe, but you were dying to make banana bread? Well, I totally understand. I've definitely been there. Luckily, I've come across a few hacks to help you ripen your bananas if you're in a pinch, and here's what you can do:

• Keep the banana bunches together to avoid the ripening process from stalling. 
• Store your bananas in a warm place like near a heater or atop your refrigerator. This helps them to ripen faster.
• Using a paper bag, add your bananas inside and fold it over to close it. The gases from inside the bag once shut tight will ripen the bananas within 24-36 hours.

If you're looking to ripe your bananas more quickly for baking purposes then you can do one of the following:

• Oven Method: Preheat the oven at 300 degrees Fahrenheit and place bananas (with peels on) unto a baking sheet and let them bake for 15-20 minutes or until skins are black. The bananas at this point should be soft and sweet.
• Microwave Method: Poke holes into the peel bananas (all around) and microwave for 30 seconds at a time until the bananas are soft enough. 

Want to learn more about ripening bananas? Check out Well + Good article on all things bananas!

How to Serve Vegan Blueberry Banana Bread

This sweet treat has a place at breakfast, brunch, or tea time. But it doesn't stop there. Here are a few more creative ideas on how to enjoy this vegan banana bread-

Warm and Fresh: Enjoy a slice while it's still warm from the oven. The crunchy top and soft, moist interior make for a heavenly combination. You can savor it as is or add a pat of vegan butter or a drizzle of maple syrup for extra indulgence.

Toasted and Topped: Toast a slice of banana bread to add a delightful crunch to the already delicious crunchy topping. Once toasted, you can spread a layer of your favorite vegan cream cheese, nut butter, or even homemade fruit compote on top for a decadent twist.

Pair with a Beverage: Banana bread pairs beautifully with a hot or iced coffee like this Iced Caramel Latte or a breakfast smoothie like this Anti-Inflammatory Pineapple Citrus Smoothie or enjoy the best of both words with this Chocolate Espresso Smoothie.

Ice Cream Sandwich: Get creative and turn your vegan banana bread into a delightful ice cream sandwich. Slice the bread, scoop your favorite vegan ice cream like this Caramel Ice Cream or Butter Pecan Ice Cream in the middle, and enjoy a warm + cold creamy treat.

Breakfast or Brunch Spread: Serve slices of Vegan Banana Bread as part of a breakfast or brunch spread. Pair it with fresh fruits, yogurt, or a variety of spreads like vegan cream cheese, nut butter, or jam.

Why You'll LOVE Crunchy Vegan Banana Bread

• Bursting banana flavor in every bite.
• Simple one-bowl preparation + easy ingredients.
• Perfect crunch on the outside + incredibly soft, tender inside!
• Fun baking activity for entire family.
• Entirely dairy-free, vegan, and has a great gluten-free option.
• You can enjoy it at breakfast, as a snack, or dessert. Yes!!

Can I Make Gluten-Free Vegan Banana Bread?

Usually, when turning my bread into gluten-free bread, I simply swap regular all-purpose flour for gluten-free all-purpose flour or 1-to-1 baking flour from Bob’s Red Mill. I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!) for greater ease. However, if using only GF All-purpose flour, be sure to add Xanthan Gum so that it acts as regular flour would.

LOOKING FOR A HEALTHIER SWEETENER OPTION?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Crunchy Vegan Banana Bread Q + A's

More Delicious Banana Recipes

Love this Vegan Banana Bread Recipe? Try these banana-infused recipes next!

• Vegan Chocolate Chip Banana Cake 
• Vegan Banana Cake with Maple Buttercream
• Classic Southern Banana Pudding 
• Jamaican-inspired Banana Bread Baked Oatmeal
• Banana Cupcakes + Maple Buttercream

MADE OUR RECIPE(S)?

If you make this Vegan Banana Bread, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Vegan Cinnamon Crunch Banana Bread

April 27, 2022 •

By Shanika

4.82 from 11 votes

Vegan Cinnamon Crunch Banana Bread that is perfectly sweet and moist, is balanced between tender and crunchy, 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. Yum! Gluten-free option available.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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Ingredients

BREAD:

• 4 very ripe Bananas, mashed
• 2 cups organic all-Purpose Flour (See Notes!)
• 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 (You can use your fave plant-based milk!)
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• ¼ cup vegan butter, melted (See Notes!)
• ¼ cup pure maple syrup (See Notes!)

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

TO MAKE THE BREAD:

• Preheat your oven to 375 degrees Fahrenheit and lightly grease it using vegan butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
• In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
• In a large bowl, combine the mashed bananas, melted butter, maple syrup, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, add in the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX!
• Pour batter in the prepared loaf pan and evenly spread it out.

TO MAKE THE CRUNCH TOPPING:

• In a bowl, add the flour, organic brown sugar, pecans, walnuts, and cinnamon, stirring them together until combined. Using a pastry blender, blend everything together until ingredients are broken down into smaller pieces. Add the partially melted vegan butter and using a spatula, mix until combined and mixture looks "crumbly-like' and can be easily pressed together with your fingers.
• Now, evenly sprinkle the crunch topping atop your batter until fully covered and 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 so that the centers aren't uncooked.
• Once done, remove bread from oven and let it cool for 25-30 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 maple syrup, you can always substitute with Agave 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 vegan butter, you can also use vegetable oil coconut oil, if preferred.
• OIL-FREE: Instead of using oil, you can substitute with apple sauce.
• WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based store-bought milk or one of the following: Almond, coconut milk, homemade oat milk, homemade cashew milk, flax milk, potato milk, quinoa milk, etc.
   

Nutrition

Calories: 473kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 2g | Sodium: 291mg | Potassium: 173mg | Fiber: 3g | Sugar: 34g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 143mg | Iron: 3mg

DID YOU MAKE THIS recipe?

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