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Vegan Banana Cinnamon Crunch Bread
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5 from 4 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.
Course Breakfast, Brunch, Dessert
Keyword allergy-free, baked, banana, banana bread, bread, breakfast, brown sugar, 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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 Bread Loaf
Author Shanika | Orchids + Sweet Tea


Cinnamon Banana Bread:

  • 4 ripe Bananas, fully mashed
  • 1 1/2 cups organic All-Purpose Flour (I use Bob's Red Mill; See Notes for GF Version!)
  • 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
  • 1/2 cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
  • 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 vegetable oil (See Notes!)
  • 1/4 cup Agave (See Notes!)

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)
  • 1/2 cup pecans, chopped (I use Diamond Nuts)
  • 1/2 cup walnuts, chopped (I use Diamond Nuts)


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

For the Crumble Topping:

  • Add the flour, organic brown sugar, chopped pecans, walnuts, 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!
  • Bon Appetit!


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 vegetable oil, you can also use coconut oil, if preferred.
OIL-FREE: Instead of using oil, you can substitute with vegan butter or apple sauce.
MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.