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
Scale
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
Instructions
- 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.
- Prepare the cinnamon sugar by stirring together the sugar and ground cinnamon. Set aside.
- In a medium bowl, whisk oat flour, rice flour, almond meal, sugar, baking powder, and salt.
- Make the flax eggs by whisking the ground flax seeds with the water in a small bowl. Let sit for 5 minutes to thicken.
- Mix the milk with apple cider vinegar, whisk and let the milk thicken for 2 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make the maple glaze by mixing together the ingredients. Drizzle on top of the banana bread before serving.
Notes
- 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.
- Make your own oat flour by blending rolled oats until you get a very fine flour consistency.
- 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.