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Almond-Cinnamon Crunch Blueberry Banana Bread
5 from 1 vote
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Almond-Cinnamon Crunch Blueberry Banana Bread

This Almond-Cinnamon Crunch Blueberry Banana Bread is a fun balance between crunch and fluffiness. Best during breakfast, as a snack, or for dessert, this banana bread uses all vegan ingredients which include a blend of almonds, organic blueberries, coconut oil, and plant-based milk. Plus, it's a real special sweet treat for those taste-buds for the entire family. Entirely kid-friendly, and a gluten-free + oil-free options available.

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
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 4 ripe Bananas, fully mashed
  • 1 1/2 cups organic All-Purpose Flour (I use Bob's Red Mill; See Notes for GF Version!)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
  • 2 Tbsps cinnamon (Reduce to 1 Tbsp for less Cinnamon flavor!)
  • 1 tsp ground nutmeg
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 1/2 cup Almond milk + 1 tsp Apple Cider Vinegar (I use Califia Farms; You can use your favorite plant-based milk)
  • 1/4 cup coconut oil (See Notes!)
  • 1/4 cup Agave (See Notes!)
  • 1 cup blueberries, fresh or frozen (See Notes!)

Almond-Cinnamon Crumble Topping:

  • 1/2 cup organic All-Purpose 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 Balance)
  • 1 cup sliced Almonds (I use Diamond Nuts)

Instructions:

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

  2. In a large bowl, combine the mashed bananas, oil, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.

  3. Next, stir in flour, baking powder, baking soda, organic brown sugar, cinnamon, nutmeg, and sea salt and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**

  4. Gently fold in blueberries, just until incorporated.

  5. Pour batter in the prepared loaf pan (evenly spreading it out) and make the crumble topping!

Almond-Cinnamon Crumble Topping + Assembly:

  1. Add the flour, organic brown sugar, sliced almonds, and cinnamon into a medium bowl, combining them together using a pastry blender. **NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.** Add the partially melted vegan butter and using a spatula, mix until well combined and ‘crumbly-like’.

  2. Now, evenly sprinkle the crumble topping atop your batter until fully covered 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. **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.**

  3. Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.

  4. Once cooled, slice and enjoy!

  5. Bon Appetit!

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

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

OIL-FREE: Instead of using oil, you can always substitute with vegan butter or applesauce.

BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows bread to cook thoroughly.