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 line a loaf pan with parchment paper (or grease it using vegan butter).
Combine the mashed bananas, coconut oil, maple syrup, vanilla, and Almond milk together in a medium bowl and mix until well combined.
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!**
Pour batter in the prepared loaf pan and make the crumble topping!
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.
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.
Once done, remove bread from oven and let it cool for a bit before removing it from loaf pan.
Slice and enjoy!
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.