Vegan Crumb Top Banana Bread! A fun and healthy twist on the classic banana bread.
Healthy, flavorful, and oh-so-delicious, this oil free Vegan Crumb Top Banana Bread is a tasty treat that the whole family will enjoy. A crumbly cinnamon flavored topping covers a delightfully fluffy, yet moist banana bread that is sure to get rave reviews all around. It will be your new favorite way to use overripe bananas.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, and no highly processed ingredients.
Hi there, Ameera here!
This banana bread will disappear fast! This whole wheat version is topped with a sweet crumbly topping that takes this simple loaf to a whole new level. If you are gluten free, don’t fret, we’ve got an amazing gluten free Vegan Banana Bread that you will LOVE.
Dad has a major sweet tooth, and the crumb topping was right up his alley. He feasted on numerous kitchen tests and looking for more. He was sad when we were done testing this one. He was purposefully buying way too many bananas in the hopes that we would be forced to keep testing this recipe. LOL Yasmeen loved it too!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is a delicious banana bread with a sweet crumbly cinnamon topping. It is meant to be eaten with a fork as the topping is semi-loose and full of deliciousness. This is a dessert banana bread.
- Gluten Free: If you are looking for a gluten free banana bread, then try our amazing Vegan Banana Bread.
- Bananas: We used 3 to 4 medium-sized bananas to arrive at 1 1/3 cups of mashed bananas. Really mash the bananas up until the bananas resemble a pudding like texture.
- Bread Sweetness: This is a dessert banana bread. It is sweet. If you prefer less sweetness, reduce the maple sugar (coconut sugar) and leave off the sweet crumble topping.
- Crumb Topping: The crumb topping is semi-loose. You are pressing half of it into the top of the batter to secure it. The other half is loose. While baking, most of it will stick to the top of the loaf; however, this IS a dessert bread with a crumb topping so you will lose a little bit of the topping while cutting slices. When serving, cut a slice and place it on a plate, then gather up any loose topping that fell off, and place it onto the plate as well. Serve with a fork.
- Almond Butter: The almond butter (on the topping) can be substituted with cashew butter (or other nut or seed butters) with the understanding that the flavor will change slightly.
- Maple Sugar: Maple sugar is dehydrated maple syrup. It works really well in this recipe. The maple sugar can be substituted with coconut sugar or date sugar. Date sugar is slightly more texturized (gritty) and this will also be reflected in the bread texture and crumb topping.
- Maple Sugar vs Maple Syrup: This recipe uses maple sugar (dry). Do not substitute with maple syrup. Substitute the maple sugar as indicated above.
- Walnut Substitutions: You can leave the walnuts out of the recipe. Or you can substitute with pecans if you wish.
Leftovers and Freezing:
Store in a covered container. For longer storage, allow to come to room temperature, then store in the refrigerator.
This banana bread freezes well. Some crumb topping may be lost during freezing. Allow to come to room temperature, cut into individual slices, then wrap tightly with plastic wrap, then place individually wrapped slices into a freezer bag.
Pantry Products Used:
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses.
Kitchen Products Used:
- Bread loaf pan (or use silicone loaf mold)
- Parchment paper
We certainly hope you give this deliciousness a try.
If you try this awesome sweet treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Healthy, flavorful, and oh-so-delicious, this oil free Vegan Crumb Top Banana Bread is a tasty treat that the whole family will enjoy.
Crumb Topping Ingredients:
- ½ cup whole wheat flour
- ½ cup maple sugar (or coconut sugar) *
- ½ teaspoon molasses *
- 1 teaspoon cinnamon
- ¼ cup + 2 teaspoons almond butter
- 1 ¾ cup whole wheat flour
- 1 Tablespoon cornstarch (or arrowroot powder)
- 2 Tablespoons flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ cup maple sugar (or coconut sugar) *
- ¼ teaspoon sea salt *
- 1 1/3 cups mashed ripe bananas *
- 1/3 cup unsweetened applesauce
- ¼ cup + 2 Tablespoons unsweetened plain plant milk
- 1 teaspoon apple cider vinegar
Other Optional Ingredients:
- ¾ cup chopped walnuts (or pecans)
- Preheat the oven to 350 F. Place the oven rack in the center
- Line a loaf pan with parchment paper with the 2 long sides hanging over for easy removal, set aside.
- Place all the Crumb Topping Ingredients into a bowl, mix well until crumbly, set aside.
- Place the plant milk into a small bowl, stir in the apple cider vinegar, set aside.
- Place all the Dry Ingredients into the large bowl, whisk until well combined.
- Then add the Wet Ingredients (including the plant milk/apple cider vinegar mixture) to the dry ingredients, stir just until everything is mixed well, do not over-stir. Then add the chopped walnuts; stir to evenly distribute.
- Place the batter into the parchment-lined loaf pan, smooth out evenly.
- Take half of the Crumb Topping Mix and sprinkle it evenly on top of the batter, then gently press the topping down into the batter. It does not need to be submerged into the batter, just pressed. Then sprinkle with the remaining Crumb Topping Mix evenly over top.
- Place in a preheated oven and bake at 350 F for 50 to 55 minutes or until a toothpick comes out clean. Note: You may want to place foil over the loaf after 25 minutes of baking to prevent overbrowning.
- Remove from the oven, allow to cool for 10 minutes on a cooling rack to set up, then run a thin-bladed sharp knife on the edges that were not covered by parchment paper to fully loosen the loaf. Then lift the bread up by the parchment paper onto a cooling rack and continue to cool for 20 to 30 minutes. Slice, serve, and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes one loaf
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