Vegan Banana Cinnamon Crunch Bread
5 from 3 votes

Vegan Cinnamon Crunch Banana Bread

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.

Course: Breakfast, Brunch, Dessert
Keyword baked, banana, banana bread, bread, breakfast, brunch, cinnamon, classic, dairy-free, dessert, easy, fall recipe, fluffy, healthy, homemade, loaf, pecans, plant-based, vegan, walnuts
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 Bread Loaf
Creator Shanika | Orchids + Sweet Tea


Cinnamon Banana Bread:

  • 4 ripe organic Bananas, smashed
  • 1 cup organic all-purpose baking flour (I use Bob's Red Mill)
  • 3/4 cup organic whole wheat pastry flour (I use Bob's Red Mill)
  • 2 Tbsps cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 1/2 cup Almond milk (You can use your fave plant-based milk)
  • 1/4 cup coconut oil (See Notes!)
  • 1/4 cup pure maple syrup (See Notes!)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)

Crumble Topping:

  • 1/2 cup organic all-purpose baking flour (I use Bob's Red Mill)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
  • 1 tsp cinnamon
  • 1/4 cup vegan butter, partially melted (I use Earth's Best)
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped


  1. Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper (or grease it using vegan butter).

  2. Combine the mashed bananas, coconut oil, maple syrup, vanilla, and Almond milk together in a medium bowl and mix until well combined.

  3. Then stir in both flours, the baking powder, baking soda, organic brown sugar, cinnamon, nutmeg, and sea salt and mix until well incorporated! **NOTE: Do NOT OVER-MIX!**

  4. Pour batter in the prepared loaf pan and make the crumble topping! 

For the Crumble Topping:

  1. Place the organic all-purpose flour, organic brown sugar, chopped pecans and walnuts, and cinnamon in a medium bowl, mixing them together until well combined. Add the partially melted vegan butter and using a spatula, mix until well incorporated.

  2. Now evenly sprinkle the crumble topping atop your batter 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.

  3. Once done, remove bread from oven and let it cool for a bit before removing it from loaf pan.

  4. Slice and enjoy!

  5. Bon Appetite!

Tips | Notes:

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 pure maple syrup, you can always substitute with Agave 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, 1/4 cup at a time.**

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