Vegan Banana Bread Recipe with Cereal Streusel Topping

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.

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy here.

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

Ginny McMeans

Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake.

5 from 3 votes

Print Save Saved

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Breakfast

Cuisine Quick Bread

Servings 10 Servings

Calories 334 kcal

Ingredients

  

1x2x3x

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

You can freeze this bread for future slices. Just pack it in two freezer safe baggies. You can use one bag. It s just my personal preference to use two bags.

It halos fight any ice crystals and you can reuse the outer bag over again.

Nutrition

Serving: 1ServingCalories: 334kcalCarbohydrates: 53gProtein: 5gFat: 13gSaturated Fat: 2gSodium: 303mgPotassium: 214mgFiber: 4gSugar: 23gVitamin A: 221IUVitamin C: 4mgCalcium: 28mgIron: 4mg

Tried this recipe?Let us know how it was!

Subscribe and New Recipes Will Come Straight to Your Inbox!

Click to Subscribe!