An easy Vegan Banana Bread Recipe with a delicious cereal streusel topping is a simple and delicious quick bread that is as delicate as a banana cake. Great for breakfast and healthier too.
Isn't it nice when you can wake up in the morning to pour yourself a cup of coffee and relax for a few minutes?
What really makes that luxury last longer is when you already have a nice breakfast banana cake baked and waiting.
FUN FACTS ABOUT BANANAS
- Banana nutrients produce serotonin which contributes to our happiness and well-being.
- There are over 1000 varieties of bananas in the world. If you're in a tropical area you'll have a chance to try different kinds.
- Americans love bananas and it is our most popular fruit.
- Bananas float.
- The name of the banana we get the most in America is the Cavendish.
- Bananas are a great source of potassium.
- The inside of the banana peel can relieve itching from poison ivy.
- Monkeys really do love bananas.
- A banana cluster is called a hand and a single banana is called a finger.
All of these ingredients are also for the topping. It's all a super unique and delicious vegan banana bread recipe.
And ... It's not hard - there is just mixing. That's why they call it quick bread.
INGREDIENTS FOR VEGAN BANANA BREAD
- Dairy-free butter is a necessity for baking this moist flavorful bread.
- Coconut Sugar is for a rich deep sweet taste.
- Organic granulated sugar helps sweeten a huge load such as this one.
- Flaxseed meal - mixed with water is a perfect substitution for 2 eggs.
- Dairy-free milk - for moisture and taste.
- Apple cider vinegar - is perfect to add to the milk to mimic the addition of buttermilk.
- Vanilla Extract - for that extra something special for flavoring.
- Banana - is major in flavor and nutrition.
- Whole wheat flour - ties everything together and is more nutritious than some other flours.
- Baking powder - helps make the whole concoction rise nice and fat.
- Salt - is an all necessary seasoning.
- Ground nutmeg - adds more seasoning for that perfect treat.
- Cereal - for the streusel makes this extra special and thicker topping.
- Organic granulated sugar - is a necessity for streusel topping.
- Pecans or walnuts - are so good in this streusel. Pecans are milder.
- Dairy-free butter - blends the topping and helps it stick together when baked.
HOW DO YOU MAKE DAIRY FREE BANANA BREAD?
Lay a piece of parchment paper across the bottom of the pan so that it comes up and over the edge a bit.
Grease this too. It will help you remove the bread.
For the Cake:
- In a large bowl cream the non-dairy butter and sugars together until light and fluffy. It takes about 5 minutes.
- Mix 2 tablespoons flaxseed meal with 6 tablespoons of water. You can also use chia seeds or any of your favorite egg substitutes.
- Mix the apple cider vinegar and the non-dairy milk in a small bowl and set aside.
- Combine the substitute eggs and vanilla with the sugar mixture.
- Add the dairy-free milk mixture to the mashed banana. Mix well.
- In a large bowl mix together the flour, baking powder, salt and ground nutmeg.
- To the flour mixture add to the sugar mixture alternately with the banana mixture.
- Don't overmix.
- Pour the mixture into the prepared pan.
For the Topping:
- Combine all of the ingredients and mix well. I use my fingers to crumble the topping over the batter in the pan.
- Bake at 325° for 50 to 60 minutes.
- Let sit for 5 minutes and then remove by grabbing onto the parchment paper and carefully lift.
- Set on a cooling rack, remove the paper right away and let the banana bread cool.
There are only two of us in our household so I do have to freeze half of the cake.
That's okay! It defrosts perfectly so now there is some for the future. Not too sweet and just right for a snack too.
Life is good.
More Banana Bread Recipes That are Not Like the Other!
- There is a little something extra inside of this delicious Blueberry Banana Bread.
- Moist Gluten Free Banan Bread has good ingredients for everyone!
- If you don't have a loaf pan you can still make delicious Healthy Banana Bread Squares.
- Look at this cute and absolutely fabulous addition to salads - Banana Bread Croutons! They were introduced to me at the Hyatt on Lanai and I will be forever grateful.
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What Do You Think?
If you take a photo of your delicious banana bread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Vegan Banana Bread Recipe
Ingredients
For the Cake:
- ½ cup dairy free butter
- ½ cup coconut sugar
- ½ cup granulated sugar
- 2 egg substitutes
- 1 teaspoon vanilla extract
- 1 cup mashed banana
- ⅓ cup dairy free milk
- 1 teaspoon apple cider vinegar
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
For the Topping:
- ½ cup of your favorite crushed cereal, I used a type of corn flakes
- ¼ cup granulated sugar
- ¼ cup nuts, chopped (walnuts or pecans, your choice)
- 1 ½ tablespoon dairy free butter
Instructions
- Lightly grease a 10"x6"x2" loaf pan or something close to that.
- Lay a piece of parchment paper across the bottom of the pan so that it comes up and over the edge a bit. Grease this too. It will help you remove the bread.
For the Cake:
- In a large bowl cream the non-dairy butter and sugars together until light and fluffy.
- Mix the 2 tablespoons flaxseed meal with 6 tablespoons of water. You can also use chia seeds or any of your favorite egg substitutes.
- Mix the apple cider vinegar and the non-dairy milk and set aside.
- Combine the substitute eggs and vanilla with the sugar mixture.
- Add the dairy-free milk mixture to the mashed banana. Mix well.
- In a large bowl mix together the flour, baking powder, sea salt and nutmeg.
- To the flour mixture add to the sugar mixture alternately with the banana mixture.
- Pour the mixture into the prepared pan.
For the Topping:
- Combine all of the ingredients and mix well. I use my fingers to crumble the topping over the batter in the pan.
- Bake at 325° for 50 to 60 minutes.
- Let set for 5 minutes and then remove by grabbing onto the parchment paper and carefully lift.
- Set on a cooling rack, remove the paper right away and let the banana bread cool.
Notes
Nutrition
Cynthia | What A Girl Eats
Love the look of the topping on that bread! What a great breakfast treat!
Ginny McMeans
You've made my day Kiki! I think the only sweeteners I use anymore are coconut sugar and maple syrup. They seem to cover it all. Cheers!
Valentina
I am all about cake for breakfast! And yes, I LOVE a few minutes in the morning with my coffee & something delicious -- like this!
Lauren
Cake for breakfast? Yes please! Looks delicious!
Nicole
This would be perfect with my morning coffee - I love the coconut with banana!