Blueberry Banana Bread with Crumb Topping

Bread sliced on a brown wood table with two glasses of milk and fresh blueberries.

5 from 3 votes

Blueberry Banana Bread with Crumb Topping

Indulge in the mouthwatering delight of Vegan Blueberry Banana Bread, a delightful twist on the classic recipe that will tantalize your taste buds. All dairy-free + vegan ingredients, entirely kid-friendly, and a gluten-free option available.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Keyword: almond, baked, banana, banana bread, blueberry, bread, breakfast, brunch, cinnamon, classic, crumble, dairy-free, dessert, easy, fluffy, gluten-free, healthy, homemade, indulge, loaf, plant-based, recipe, sweet, traditional, vegan

Servings: servings

Calories: 399kcal

Author: Shanika

Ingredients

BREAD:

3 very ripe Bananas, mashed
2 cups organic all-purpose flour
½ cup organic brown sugar
2 tsps baking powder
½ teaspoon baking soda
2 tsps ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon sea salt
¾ cup Almond milk (You can use your fave plant-based milk)
1 tablespoon apple cider vinegar
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ cup coconut oil, melted (See Notes!)
¼ cup pure maple syrup
1 cup blueberries, fresh or frozen (Be sure to toss blueberries lightly in 1 tablespoon flour before adding them to recipe)

CRUMB TOPPING:

1 cup sliced Almonds, toasted
½ cup organic all-purpose flour
½ cup organic brown sugar
1 teaspoon ground cinnamon
¼ cup vegan butter, partially melted

US Customary - Metric

Instructions

MAKE THE DAIRY-FREE 'BUTTERMILK':

In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".

TO MAKE THE BREAD:

Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard bread pan 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 large bowl, combine the mashed bananas, oil, maple syrup, almond extract, vanilla, and 'buttermilk' mixture, whisking them together until 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!
Fold in the blueberries until they're incorporated.
Pour batter in the prepared loaf pan and evenly spread it out.

TO MAKE THE CRUMB TOPPING:

In a bowl, add the flour, brown sugar, almonds, 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 crumb 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!

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 maple syrup, you can always substitute with raw honey 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 or melted vegan butter, if preferred.
OIL-FREE: Instead of using oil, you can substitute with apple sauce.

Nutrition