Description

This Vegan Cinnamon Crunch Banana Bread is a moist, flavorful loaf packed with warm spices and a crunchy nutty topping. Made without eggs or dairy, it’s perfect for plant-based diets and offers a delightful balance between soft, tender crumb and a crispy, cinnamon-spiced pecan and walnut crust. Sweetened naturally with ripe bananas and maple syrup, this bread is an ideal breakfast treat or snack that’s both wholesome and satisfying.

Ingredients

Scale

Bread

4 very ripe bananas, mashed
2 cups organic all-purpose flour
½ cup organic brown sugar, lightly packed
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of sea salt
½ cup unsweetened almond milk
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

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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, leaving an overhang on the sides for easy removal later.
Make Almond Milk Vinegar Mixture: In a bowl or measuring cup, whisk together the almond milk and apple cider vinegar, then let it sit for 5-10 minutes until it thickens slightly, creating a buttermilk substitute.
Combine Wet Ingredients: In a large bowl, mix the mashed bananas, melted vegan butter, maple syrup, vanilla extract, and the almond milk-vinegar mixture until thoroughly combined.
Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and sea salt to the wet ingredients. Stir gently until just combined, being careful not to overmix to avoid a dense loaf.
Transfer Batter to Pan: Pour the batter evenly into the prepared loaf pan and spread it out smoothly.
Prepare the Crunch Topping: In a separate bowl, combine the flour, brown sugar, chopped pecans, chopped walnuts, and cinnamon. Use a pastry blender or your fingers to break down the mixture into smaller pieces. Add the partially melted vegan butter and mix with a spatula until the topping is crumbly yet can be pressed together.
Add Topping and Bake: Sprinkle the crunch topping evenly over the banana bread batter, covering the surface fully. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Midway through baking, poke small holes gently over the bread surface with a toothpick to help heat penetrate and ensure even cooking.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 25-30 minutes. Then gently lift it out using the parchment overhang and let it cool completely before slicing and enjoying.

Notes

Storage: Wrap leftover bread tightly in foil or store in a cake stand to keep fresh for up to one week in the refrigerator or at room temperature for 2 days.
Sweetener Alternatives: Maple syrup can be replaced with agave or date syrup as preferred.
Gluten-Free Option: Use a gluten-free flour blend such as Bob’s Red Mill. If the batter is too thin, gradually add more flour ¼ cup at a time until the right consistency is reached.
Oil Substitutes: Vegan butter can be swapped with vegetable oil or coconut oil. For an oil-free version, replace oil with applesauce.
Plant-Based Milk Choices: Almond milk, coconut milk, homemade oat milk, cashew milk, flax milk, potato milk, or quinoa milk can all be used interchangeably.

Nutrition

Serving Size: 1 slice (1/12th of loaf)
Calories: 210
Sugar: 12g
Sodium: 160mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg