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A close up view of aloaf of banana bread covered with a deep layer of cereal streusel topping.
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5 from 3 votes

Vegan Banana Bread Recipe

Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake.
Course Breakfast
Cuisine Quick Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 Servings
Calories 334kcal
Author Ginny McMeans

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

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: 1Serving | Calories: 334kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 303mg | Potassium: 214mg | Fiber: 4g | Sugar: 23g | Vitamin A: 221IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 4mg