Best Cinnamon Sugar Banana Bread [vegan, nut free]

Do you often purchase too many bananas? Do they sit on your counter, daring you to use them before they ferment? Or maybe like me, you have a stash of frozen bananas in the freezer for smoothies. It’s time we turned these too-mushy-to-eat bananas into a delicious bread. All you need to make the best cinnamon sugar vegan and nut free Banana Bread is some overripe bananas! With a beautiful crisp golden crust, and a warm, tender banana-licious crumb, you’ll fall in love with this easy vegan/nut free/egg free banana bread.

Perfect for breakfast, school lunches, or even a bed time snack, banana bread with that warm cinnamon flavor and crunchy sugar topping is the ultimate versatile treat.

The process: how to achieve the ultimate vegan banana bread with crispy, golden cinnamon sugar topping.

Things that helped in the kitchen for this recipe, and can help you too:

Pyrex 2 cup measuring cup – an absolute staple in the kitchen (amazon or Home Goods)

Stainless steel measuring spoons set– mine get used multiple times a week, and have held up for YEARS (amazon)

Non-slip bottoms mixing bowl set– amazon these are perfect for when you have little helpers in the kitchen who haven’t mastered holding the bowl WHILE mixing; the bowls do not slide out from under you if you are holding said little one with one hand and needing to mix with the other. Highly recommend.

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉

Best Cinnamon Sugar Banana Bread [vegan, nut free]

Yes Yum Go

With a beautiful crisp, sweet cinnamon golden crust, and a warm, tender banana-licious crumb, you'll fall in love with this easy vegan/nut free/egg free banana bread.

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Course Bread, Dessert, Snack

Ingredients

  

• 1¼ cup mashed banana, approximately 3 medium bananas
• 1 cup soy milk*
• 1/3 cup avocado oil (*or other neutral oil)
• 3/4 cup granulated sugar (may use 1 cup for sweeter flavor)
• 2 teaspoons white vinegar
• 1 tablespoon vanilla extract
• 2¼ cup all purpose flour (*)
• 3/4 teaspoon sea salt
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon and additional for sprinkling
• brown sugar to sprinkle on top

Instructions

 

• Preheat oven to 400°F. Grease loaf pan (or pans) and set aside.
• In a 2 cup measuring cup, mash the banana until well pureed. Pour into mixing bowl. Add the soy milk, oil, sugar, vinegar and vanilla to the mashed bananas in the mixing bowl. Stir well.
• Add the dry ingredients (flour, salt, baking powder, cinnamon) to the wet ingredients. Mix well until batter comes together. Try not to over-mix batter.
• Pour into prepared loaf pan(s), only fill to about halfway, otherwise the top will over-brown and the inside won't be cooked.
• Sprinkle top with cinnamon, take a knife or chopstick and swirl it around to create a swirl effect. Sprinkle desired amount of brown sugar on top (2-3 tablespoons approximately.)
• Bake in preheated oven for 30-40 minutes depending on pan sizes and depths, until internal temperature reaches about 200°-205°F or toothpick comes out clean. If using food thermometer for measuring, make sure you poke and check the top as the batter on top will be slowest to cook through.
• Allow to cool before digging in; banana bread tastes better when cooled down!

Notes

*Tips, Tricks and Substitutions 

*Milk- for non-vegan alternative, you can use a dairy milk

*other neutral tasting oils include canola, vegetable, grapeseed, etc.

*for gluten free, I have made this successfully with Bobs Red Mill 1 to 1 baking flour

*banana bread freezes great! Once baked and cooled, slice pieces of the loaf and place in plastic wrap and zip top bag. Label with date and take out as needed to enjoy. Banana bread will be good for up to 3 months in freezer.

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