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!

Cinnamon Crunch Banana Bread [Vegan]

Cooking Time

60

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Ingredients

For the Cinnamon Banana Bread:

  • 4 ripe Bananas, fully mashed
  • 1 1/2 cups organic All-Purpose Flour
  • 2 tablespoons cinnamon (Reduce to 1 tablespoon for less Cinnamon flavor!)
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1/2 cup organic brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond milk + 1 teaspoon Apple Cider Vinegar )
  • 1/4 cup vegetable oil
  • 1/4 cup Agave

For the Crumble Topping:

  • 1/2 cup organic All-Purpose Flour
  • 1/2 cup organic brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup vegan butter, partially melted
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
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Preparation

For the Bread:

  1. Preheat your oven to 375°F 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. Pour batter in the prepared loaf pan (evenly spreading it out) and make the crumble topping!

For the Crumble Topping:

  1. 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'.
  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!
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