Get ready to transform your kitchen into a heavenly bakery with this mind-blowing Vegan Cinnamon Crunch Banana Bread that's about to become your new obsession! Imagine sinking your teeth into a moist, fragrant slice of bread that's packed with the rich, comforting flavors of ripe bananas, warm cinnamon, and crunchy walnuts - all while keeping it 100% plant-based. This isn't just another banana bread recipe; it's a game-changing treat that proves vegan baking can be incredibly delicious, simple to make, and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). This allows the oven to reach the right temperature while you prepare the batter.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or a potato masher until smooth. The bananas should be well-mashed with only a few small lumps remaining for texture.
- Add 1/3 cup of melted coconut oil to the mashed bananas. Make sure the coconut oil is not too hot, as it can cook the bananas. Stir until well combined.
- Mix in 1 teaspoon of vanilla extract and 1 cup of sugar. Stir until the mixture is smooth and the sugar is well incorporated.
- In a separate bowl, combine 1 teaspoon of baking soda, 1/4 teaspoon of salt, 1 1/2 cups of all-purpose flour, and 1 teaspoon of cinnamon. Whisk together until evenly mixed.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Fold in 1/2 cup of chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Grease a 9x5-inch loaf pan with a little coconut oil or line it with parchment paper for easy removal. Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula.
- Optional: Sprinkle a little extra cinnamon and sugar on top of the batter for a crunchy topping.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to avoid over-baking.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and enjoy your delicious Vegan Cinnamon Crunch Banana Bread! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Banana Selection Matters: Always use overripe bananas with brown spots. The riper they are, the sweeter and more flavorful your bread will be.
- Don't Overmix: Gently fold your ingredients to keep the bread tender. Overmixing can lead to a tough, dense loaf.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is perfect.
- Customize Your Crunch: Feel free to swap walnuts with pecans or add vegan chocolate chips for extra indulgence.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Make It Ahead: This bread actually tastes even better the next day as the flavors continue to meld together!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 0mg
