Cinnamon Crunch Banana Bread
[Vegan]

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!