This sweet treat has a place at breakfast, brunch, or tea time. It's a perfect afternoon pick-me-up that's sweet but not overwhelmingly sweet.
To complete the dish, serve a thick slice of cinnamon crunch banana bread with a vegan Iced Vanilla Latte.
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 sweet potato bread:
Flour. This helps hold everything together.
Brown sugar. For a caramelized flavor.
Butter. I use Earth Balance vegan butter.
Pecans + Walnuts. You could also use hazelnuts.
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.
HEALTH BENEFITS OF BANANAS
Believe it or not, Bananas not only taste great but they provide essential nutrients in our daily diet.
In addition, Bananas hold a fair amount of fiber, several antioxidants, while just ONE banana contains about 105 calories, and contains mostly water and carbs.
More Must-Try Bread Recipes
This Vegan Chia Seed Maple Banana Bread is packed with healthy nutrients from superfoods like chia seeds. All ingredients are vegan, kid-friendly, and there's a gluten-free option.
ThisHealthy Blueberry Oatmeal Breakfast Bread is the best 1-bowl breakfast bread. Made with hearty oats, bursts of blueberries, and warm cinnamon notes! It so easy to make for breakfast or as a healthy snack.
This Homemade Rum Raisin Bread is fluffy and soft with deep flavors of cinnamon, naturally sweetened, and 100% vegan! It takes less than 10 minutes to make and offers a healthy and nutritious breakfast option with just the right amount of sweetness.
This Almond-Cinnamon Crunch Blueberry Banana Bread is a fun balance between crunch and fluffiness. This banana bread uses healthier ingredients which include a blend of whole wheat + all-purpose flour, toasted almond nuts, organic blueberries, coconut oil, and plant-based milk.
Vegan Sweet Potato Crumble Bread is the perfect recipe for fall baking! Full of warming spices, a dense and moist texture with a nutty and sweet crunchy topping.
How to Store Leftover Banana Bread
Store leftover Vegan Cinnamon Crunch Banana Bread in an airtight container or tightly wrapped in plastic wrap in the fridge for up to three days. You can free the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
Can I Make this Banana Bread Gluten-Free?
Absolutely! 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.**
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.
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!
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.