Description
Warm, cozy, and perfect for a weekend bake, this Vegan Cinnamon Strudel Banana Bread is a delightful treat bursting with ripe bananas and a crunchy cinnamon crumble.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Cinnamon Crumble Topping:
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup coconut oil, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking dish or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas using a fork until smooth.
- Add melted coconut oil, brown sugar, almond milk, and vanilla extract. Mix well until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually fold into the wet ingredients until just combined.
- In a separate bowl, prepare the cinnamon crumble by combining oats, flour, brown sugar, cinnamon, and softened coconut oil. Mix until crumbly.
- Pour the banana bread batter into the baking dish, and sprinkle the cinnamon crumble topping evenly over the top.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before slicing and enjoying!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for about a week. This banana bread freezes beautifully!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg