Vegan Cinnamon Crunch Banana Bread

Up close shot of banana bread on a white plate with two forks.

4.82 from 11 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.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Keyword: baked, banana, banana bread, bread, breakfast, brunch, cinnamon, classic, crumble, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, healthy bowl, homemade, loaf, pecans, plant-based, recipe, southern, spices, sweet, vegan, walnuts

Servings: servings

Calories: 473kcal

Author: Shanika

Ingredients

BREAD:

4 very ripe Bananas, mashed
2 cups organic all-Purpose Flour (See Notes!)
½ cup organic brown sugar, lightly packed
2 tsps baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
pinch of sea salt
½ cup Almond milk, unsweetened (You can use your fave plant-based milk!)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
¼ cup vegan butter, melted (See Notes!)
¼ cup pure maple syrup (See Notes!)

CRUNCH TOPPING:

½ cup organic all-Purpose Flour
½ cup organic brown sugar, lightly packed
½ cup chopped pecans
½ cup chopped walnuts
¼ cup vegan butter, partially melted
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

TO MAKE THE BREAD:

Preheat your oven to 375 degrees Fahrenheit and lightly grease it 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 bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
In a large bowl, combine the mashed bananas, melted butter, maple syrup, vanilla, and Almond milk-AVC mixture, whisking them together until well 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!
Pour batter in the prepared loaf pan and evenly spread it out.

TO MAKE THE CRUNCH TOPPING:

In a bowl, add the flour, organic brown sugar, pecans, walnuts, 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 crunch 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 Agave 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, ¼ cup at a time.**
OIL: Instead of vegan butter, you can also use vegetable oil coconut oil, if preferred.
OIL-FREE: Instead of using oil, you can substitute with apple sauce.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based store-bought milk or one of the following: Almond, coconut milk, homemade oat milk, homemade cashew milk, flax milk, potato milk, quinoa milk, etc.

Nutrition