Description

This Vegan Banana Bread with Cinnamon Crunch is a dense, moist loaf topped with a shattered-glass style cinnamon crust. It's made with overripe bananas, maple syrup, and coconut oil for a sweet and crunchy treat that offers clean energy.

Ingredients

Scale

3 large Overripe Bananas (mashed)
1/2 cup Pure Maple Syrup
1/3 cup Melted Coconut Oil
1 tsp Vanilla Extract
1 Flax Egg (1 tbsp flax meal + 3 tbsp water)
1.5 cups All-Purpose Flour (or Spelt)
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Ground Cinnamo
2 tbsp Coconut Sugar (for topping)
1 tsp Ground Cinnamon (for topping)
1/4 cup Chopped Pecans or Walnuts (for topping)

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Instructions

Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper
In a large mixing bowl, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicke
Add the 3 overripe bananas to the bowl with the flax egg, mash them thoroughly, and then stir in the maple syrup, melted coconut oil, and vanilla extract
Sift the flour, baking soda, salt, and cinnamon into the wet mixture and fold gently until combined
In a small bowl, mix together the coconut sugar, ground cinnamon, and chopped nuts for the topping
Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the cinnamon-sugar-nut mixture evenly across the surface
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clea
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely

Notes

For oil-free, replace the coconut oil with unsweetened applesauce.

If using frozen bananas, thaw before use and include the liquid that leaches out.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 215 kcal
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg