Description
Delight in this Vegan Cinnamon Crunch Banana Bread, a moist and flavorful loaf packed with ripe bananas, warm spices, and a crunchy nutty topping. Perfect for breakfast or an anytime snack, this plant-based recipe combines wholesome ingredients and natural sweetness with a satisfying texture, all without any dairy or eggs.
Ingredients
Scale
BREAD:
- 4 very ripe Bananas, mashed
- 2 cups organic all-Purpose Flour
- 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
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup vegan butter, melted
- ¼ cup pure maple syrup
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
Instructions
- Prepare the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan with vegan butter or coconut oil and line it with parchment paper, allowing some overhang for easy bread removal.
- Make the almond milk and vinegar mixture: In a bowl or measuring cup, whisk together almond milk and apple cider vinegar. Let this mixture rest for 5-10 minutes until it slightly thickens, creating a vegan buttermilk substitute.
- Combine wet ingredients: In a large bowl, mix the mashed bananas, melted vegan butter, pure maple syrup, vanilla extract, and the almond milk-vinegar mixture until well incorporated.
- Mix dry ingredients and combine: Add the all-purpose flour, baking powder, baking soda, brown sugar, ground cinnamon, ground nutmeg, and sea salt to the wet ingredients. Stir gently just until combined, being careful not to overmix to maintain a tender crumb.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it out evenly.
- Prepare the crunch topping: In a separate bowl, combine flour, brown sugar, chopped pecans, chopped walnuts, and cinnamon. Use a pastry blender or your fingers to break down the nuts and sugar until mixture is crumbly.
- Add butter and finalize topping: Mix in the partially melted vegan butter with a spatula until the topping mixture is crumbly and can be pressed together easily.
- Top the batter: Evenly sprinkle the crunch topping over the banana bread batter, fully covering the surface.
- Bake the bread: Place the loaf pan in the oven and bake for 55-60 minutes. Midway through baking, poke very small holes in the top of the bread to allow heat to penetrate and help the bread cook through evenly.
- Cool the bread: Once a toothpick inserted in the center comes out clean, remove the bread from the oven. Let it cool for 25-30 minutes in the pan before using the parchment overhang to gently lift it out and cool completely on a wire rack.
- Slice and serve: After cooling, slice the banana bread and enjoy this delicious vegan treat!
Notes
- Storage: Refrigerate leftover bread tightly wrapped in foil or stored in a covered cake stand for up to a week. It can also be kept at room temperature for up to 2 days.
- Sweetener substitutions: Maple syrup can be replaced with agave syrup or date syrup if preferred.
- Gluten-free option: Use a gluten-free flour blend like Bob’s Red Mill. If the batter is too runny, add extra gluten-free flour in ¼ cup increments.
- Oil alternatives: Use vegetable or coconut oil instead of vegan butter. For an oil-free version, substitute with applesauce.
- Plant-based milk choices: Suitable alternatives include almond, coconut, homemade oat, cashew, flax, potato, or quinoa milk.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
