Start off baking season with this delicious crunchy twist on the classic! A moist and fluffy banana bread with a swirl of gooey cinnamon sugar inside, all topped with a crunchy nutty streusel and drizzled with maple glaze. Cinnamon Crunch Banana Bread is the perfect balance of crunchy, tender, sweet and spicy in every bite. It is vegan, gluten-free and super easy to whip together!

Fluffy Banana Bread with Crunchy topping

Autumn is officially here and there won’t be a better recipe than banana bread to start off the cozy baking season! This vegan Cinnamon Crunch Banana Bread is truly PERFECT. I used my classic vegan banana bread recipe and gave it a little twist for a very comforting and crunchy version. And I must admit that this Cinnamon Crunch Banana Bread is definitely my favorite!

Imagine a tender, light, moist banana bread laced with a swirl of grey caramelized cinnamon sugar in its center, topped with a crunchy nutty streusel topping and drizzle with maple glaze before serving. Yes, I told you, this banana bread is a pure dream of flavors and texture, in such a simple cake.

This Cinnamon Crunch Banana Bread is ridiculously easy to whip together with no specific equipment. It only requires simple, natural ingredients you probably already have in your kitchen cupboards, and is the perfect way to use very ripe bananas!

Plus, it is naturally vegan and gluten-free so everyone can enjoy and share this addictive delight!

Why you’ll love Cinnamon Crunch Banana Bread

You can’t go wrong with a banana bread, and this Cinnamon crunch banana bread is

• Light, moist and extra fluffy
• Topped with a delicious nutty crumble streusel
• Garnish with a gooey cinnamon sugar swirl inside
• Super comforting with warming cinnamon flavor
• Easy to make with wholesome, simple ingredients
• Naturally vegan and gluten-free
• Store very well, perfect to bring at a party

What banana to use for Banana Bread

When it comes to making banana bread, the level of ripeness of your bananas does matter. And very ripe bananas give the best banana bread. Very ripe bananas make for a sweet, moist and very flavorful bread while bananas that are barely ripe are less sweet and can lend a bitterness to the final product. Also ripe bananas are soft a lot easier to mash than firm just ripe ones. You know the bananas are great for banana bread when they are soft, and have big brown dots on the skin.

How to ripen bananas for Banana Bread

You don’t have perfectly ripe bananas but you’re really craving a banana bread? Well, we’ve all already been in this situation and luckily for you there are a few hacks that can help you ripen your bananas and satisfy this urgent need.

• Keep your bananas together in a bunch to avoid the ripening process from stalling.
• Store your bananas in a warm place, like near a heater or on top of your refrigerator.
• Put the bananas in a paper bag and close it tightly to trap the ethylene gas in and fasten the ripening process. Ripening usually takes between 1 to 3 days. Putting the bag on a warm location can speed it up even more. When trying this method, it’s important not to use a plastic bag because it won’t allow enough oxygen in and can actually inhibit ripening.
• If you’re looking to ripe your bananas even more quickly for baking purposes then you can also “cook” them in the oven. This method isn’t really ripening them, though it does make them soft and easier to bake with.
  • Preheat the oven to 300F / 150°C and line a baking sheet with silicone or parchment.
  • Place unpeeled bananas on the baking sheet leaving some space between them.
  • Bake for about half an hour, checking every 10 minutes to see if they’re soft enough. The less ripe your bananas to start, the longer they will take. The peels will turn black when ready, and the fruit will be soft and fine for baking.

Tips for perfect Banana Bread

• Weight the ingredients. I always recommend to weight properly all the ingredients with a kitchen scale, wether than using cups that are note precise. This way, you are sure to have exactly the right amount of each ingredient. This is especially true for the bananas as they can be very different in size. The recipe asks for 200g bananas, it can be 2 large or maybe 3 smaller depending on their size.
• Use very ripe bananas. Banana bread is the perfect recipe to save bananas that are past eating raw! The best way is to use very ripe bananas with big brown dots on the skins and soft flesh.
• Don’t skip the apple cider vinegar. Vinegar is important to making this banana bread light and fluffy. It will react with the milk and baking soda, to provide richness to the banana bread and helps with leavening. I promise you won’t taste vinegar in your bread.
• Don’t over-mix the batter. This will helps to keep your banana bread light and fluffy. Instead of whisking, use a rubber spatula to slowly mix the batter until just combined and no large chunks remain. It’s okay if the mixture is not perfectly smooth. Over-mixing can lead to a heavier bread.
• Check the baking time. As for many recipes, the baking time can vary depending on your oven. Start by baking for 50 minutes and check by inserting and removing a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.

Cinnamon Crunch Banana Bread FAQ

Is cinnamon crunch banana bread gluten-free?

Yes! This banana bread is vegan and gluten-free, as oats and rice flour don’t contain gluten. But if you are celiac, make sure you’re using certified gluten-free oats and flour as there can be cross-contamination during the process.

Can I use frozen bananas?

As far as possible, I don’t recommend to use frozen bananas in your banana bread, as they contain a high amount of water that can affect the final result. However, if you only have access to frozen bananas, make sure to thaw them out at room temperature and then drain off all the excess liquid before mashing them and adding to the batter.

How do I store cinnamon crunch banana bread?

Cinnamon crunch banana bread can last easily for 3 to 4 days after baking if properly stored. Once completely cooled, place your banana bread in an airtight centenaire or wrap in plastic wrap, and leave it on the counter. Store the glaze aside in fridge, and drizzle on top before serving.

Can I freeze banana bread?

Absolutely. You can safely store the whole or sliced banana bread in the freezer for up to 2 months, in a freezer safe zip-top bag, squeezing as much air out as you can. Simply let thaw in the refrigerator or quickly toast in a pan before eating. Store the glaze aside in fridge.

More banana bread and comforting vegan cakes

• Strawberry White Chocolate Banana Bread GF
• Easy vegan + gluten-free Banana Bread GF
• Gluten-free Pumpkin Bread GF
• Chocolate Chips Pumpkin Bread
• Pear and Hazelnut Chocolate Cake
• Hazelnut and Lemon Babka Bread

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Cinnamon Crunch Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x
• Category: Bread
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Moist and fluffy banana bread with a swirl of gooey cinnamon sugar inside, all topped with a crunchy nutty streusel and drizzled with maple glaze. The perfect balance of crunchy, tender, sweet and spicy in every bite. It’s vegan, gluten-free and comes together easily.

---

Ingredients

Units USM Scale 1x2x3x

Banana bread

• 1 cup oat flour (80 g)
• 1 cup brown rice flour (130 g)
• 1/2 cup almond meal (40 g)
• 2 tbsp cane sugar (40 g)
• 2 tsp baking powder (11g)
• 1/4 tsp salt
• 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water)
• 2 large ripe banana (200 g)
• 1/4 cup plant based milk (60 ml)
• 1 tbsp apple cider vinegar (15 ml)
• 1/4 cup maple syrup (65 g)
• 1/4 cup coconut oil, melted (45 g)
• 1 tsp vanilla extract

Cinnamon sugar

• 1/4 cup coconut or brown sugar (30 g)
• 2 tsp ground cinnamon

Streusel topping

• 3/4 cup oat flour (70 g)
• 1/2 cup coconut or brown sugar (60 g)
• 2 tsp ground cinnamon
• 1/3 cup chopped pecan (40 g)
• 1/4 cup vegan butter (40 g)

Maple glaze

• 1/4 cup almond butter (50 g)
• 1 tbsp maple syrup
• 1 tbsp melted coconut oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350F/180°C, and grease and line a standard 9×5 inch loaf pan with parchment paper. Allow the paper to hang off the sides to make it easier to remove.
2. Prepare the cinnamon sugar by stirring together the sugar and ground cinnamon. Set aside.
3. In a medium bowl, whisk oat flour, rice flour, almond meal, sugar, baking powder, and salt.
4. Make the flax eggs by whisking the ground flax seeds with the water in a small bowl. Let sit for 5 minutes to thicken.
5. Mix the milk with apple cider vinegar, whisk and let the milk thicken for 2 minutes.
6. Peel then mash the bananas in a large bowl using a fork, to reach a coarse purée. Add the thickened milk, maple syrup, melted coconut oil, vanilla and the flax eggs. Whisk well to combine.
7. Add the dry ingredients to the wet ingredients and gently fold the batter using a rubber spatula, until just combined. Do not over-mix the batter.
8. Pour half the batter into the prepared pan and sprinkle over all the cinnamon sugar mix. Spoon the remaining batter over the top and spread it out evenly.
9. Make the streusel topping. In a small bowl, stir together the flour, sugar, cinnamon and chopped pecan. Add the partially melted vegan butter and using a spatula, mix until combined and you reach a crumble-like consistency. Sprinkle the streusel topping evenly on top of the batter to fully cover.
10. Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. If the topping shows signs of burning or browning too quickly, cover the bread loosely with a foil and continue to bake.
11. Remove to a rack and let the banana bread cool in pan for 20 minutes. Using the edges of the paper, lift the bread to pull off from the pan. Place on a rack and let cool completely before slicing.
12. Make the maple glaze by mixing together the ingredients. Drizzle on top of the banana bread before serving.

---

Notes

1. Storage – Once completely cooled, store the banana bread in an airtight container on the counter for up to 4 days. You can also wrap the whole banana bread in plastic wrap to retain the moisture and keep it longer. You can also freeze strawberry banana bread and keep it for 3 months.
2. Make your own oat flour by blending rolled oats until you get a very fine flour consistency.
3. The baking time can vary depending on your oven. To make sure your banana bread is baked, insert a toothpick or a knife into the banana bread and pull it out. If it comes out clean, the bread is ready.

Recette version française

Banana bread croustillant à la cannelle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10 parts 1x
• Category: Gâteau
• Method: Four
• Cuisine: Américaine
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Ce banana bread vegan et sans-gluten ultra moelleux est garni d’un coeur à la cannelle fondant et recouvert d’un crumble croustillant aux noix de pécan. À déguster arrosé de son glaçage au sirop d’érable pour encore plus de gourmandise!

---

Ingredients

Units MUS Scale 1x2x3x

Banana bread

• 80 g de farine de flocons d’avoine
• 130 g de farine de riz brun
• 40 g de poudre d’amandes
• 40 g de sucre de canne
• 11 g de levure chimique (1 sachet)
• 1/2 cuil. à café de sel
• 2 bananes mures (200 g)
• 60 ml de lait végétal
• 15 ml de vinaigre de cidre
• 65 g de sirop d’érable
• 45 g d’huile de coco fondue
• 2 cuil. à café d’extrait de vanille
• 20 g de graines de lin moulues

Sucre à la cannelle

• 30 g de sucre de coco ou de sucre brun
• 1 cuil. à soupe de cannelle bombée

Crumble

• 70 g de farine d’avoine
• 60 g de sucre de coco ou sucre brun
• 1 cuil. à soupe de cannelle
• 40 g de noix de pécan hachées
• 40 g de beurre végétal (margarine) pommade

Glaçage

• 50 g de purée d’amande
• 20 g de sirop d’érable
• 15 g d’huile de coco fondue

Cook Mode Prevent your screen from going dark

---

Instructions

1. Préchauffer le four à 180°C. Huiler et chemiser un moule à cake de taille standard avec du papier cuisson. Laisser dépasser le papier des bords du moule pour en faciliter le démoulage.
2. Préparer le sucre à la cannelle en mélangeant le sucre et la cannelle dans un petit bol. Réserver.
3. Dans un saladier, mélanger les farines, la poudre d’amandes, le sucre, la levure et le sel.
4. Dans un petit bol, mélanger les graines de lin moulues avec 70 ml d’eau. Laisser reposer 5 minutes pour que le mélange épaississe.
5. Mélanger le lait et le vinaigre de cidre, et laisser reposer quelques instant pour qu’il coagule légèrement.
6. Peler et écraser les bananes dans un grand saladier à l’aide d’une fourchette, pour obtenir une purée grossière. Ajouter ensuite le lait, le mélange de lin épaissi, le sirop d’érable, l’huile de coco fondue et la vanille. Bien mélanger.
7. Verser les ingrédients secs dans le saladier, et mélanger avec une spatule. Stopper dès l’obtention d’une pâte globalement homogène, pour ne pas trop travailler la pâte.
8. Verser la moitié de la pâte dans le moule, puis saupoudrer avec la préparation de sucre à la cannelle. Recouvrir avec le restant de pâte et lisser la surface.
9. Préparer le crumble. Dans un bol, mélanger la farine, le sucre, la cannelle et les noix de pécan hachées. Ajouter le beurre végétal pommade et mélanger avec une spatule pour obtenir une pâte assez friable, à la manière d’un crumble. Répartir le crumble uniformément au dessus du banana bread.
10. Enfourner pour 55 à 60 minutes, jusqu’à ce que le banana bread soit cuit à coeur. Vérifier la cuisson en plantant la pointe d’un couteau au milieu. Elle doit ressortir à peu près sèche. Si le crumble commence à trop brunir, recouvrir le gâteau avec une feuille de papier aluminium et poursuivre la cuisson.
11. Retirer du four, et laisser refroidir 20 minutes dans le moule avant de démouler le banana bread en tirant délicatement sur les bords de papier cuisson. Laisser refroidir complètement sur une grille avant de le découper.
12. Préparer le glaçage en mélangeant tous les ingrédients. Arroser le banana bread avec le glaçage avant de servir.

---

Notes

1. Conservation – une fois complètement refroidi, placer le banana bread dans une boite hermétique et conserver à température ambiante jusqu’à 4 jours. Vous pouvez également l’envelopper dans du film alimentaire pour éviter qu’il ne sèche. Le banana bread se conserve jusqu’à 3 mois au congélateur.
2. Réalisez votre farine de flocons d’avoine en mixant des flocons d’avoine entiers dans un blender jusqu’à obtenir une fine poudre.
3. Le temps de cuisson du banana bread peut varier en fonction de votre four. Pour vérifier la cuisson, plantez puis retirez un cure dent ou la pointe d’un couteau dans le banana bread. Si elle ressort propre et sans bouts de pâte, alors il est cuit. Sinon, prolongez la cuisson de 5 à 10 minutes.