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.
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.
In a large bowl, combine the mashed bananas, oil, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
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!**
Gently fold in blueberries, just until incorporated.
Pour batter in the prepared loaf pan (evenly spreading it out) and make the crumble topping!
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’.
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.**
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
Once cooled, 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 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.