Cinnamon Streusel Banana Bread (Vegan Gluten-Free)
Light, fluffy and moreish Cinnamon Streusel Banana Bread with a cinnamon sugar swirl inside all drizzled with a sticky icing sugar glaze. This banana bread is vegan, gluten-free and made with wholesome ingredients.
The banana bread for September is here and the flavours could not be more perfect for the start of the cosy season. Cinnamon sugar, streusel and icing sugar come together in the most delicious, fluffy and tender banana bread loaf which is easy to make. Like most of my recipes, the batter comes together in one bowl, whisk together all the ingredients and then pour into the tin for an easy, vegan and gluten-free bake.
Why will I love this banana bread?
This banana bread is a winner for so many reasons, it’s:
- Light, fluffy, tender and moreish
- Rich, spiced and decadent
- Easy to make in one bowl
- Naturally vegan, gluten-free and easily nut-free
- Laced with a cinnamon sugar swirl in side
- Topped with a crunchy sweet cinnamon streusel top
- Made with wholesome, simple ingredients
If you already love the sound of this Cinnamon Streusel Banana Bread then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and delicious:
- Ripe bananas: an essential for all banana breads. Always weigh the mashed bananas before using them as they vary so much in size. This recipe calls for 400g, about 3 large or 4 smaller bananas.
- Coconut sugar: or you can use golden caster or light brown sugar, but I love the rich caramel flavour and colour of coconut sugar.
- Light olive oil: or you can use sunflower oil, or melted and cooled coconut oil.
- Runny smooth almond butter: this is my favourite as I love the nutty, sweet flavour of almond butter. You can swap this for other nut butters like cashew, peanut or hazelnut butter or keep this nut-free by using good quality tahini.
- Coconut yoghurt: I love adding Cocos Organic yoghurt to my bakes as it makes them light, fluffy and moist. I prefer the natural or vanilla one here. You can use other dairy-free yoghurt, as long as it is thick and creamy, like a Greek-style yoghurt.
- Lemon juice: or apple cider vinegar to help bind the batter.
- Vanilla essence: for flavour.
- Plain or gluten-free flour: this keeps the loaf nice and light. If using a gluten-free flour blend, make sure it is a 1:1 baking brand that contains xanthan gum. You can also choose to use wholemeal or spelt flour for a slightly denser but heartier loaf.
- Vegan vanilla protein powder: for a boost of protein and lovely soft texture. I use the vanilla buttercream protein from Macromike which is delicious and the brand is fully vegan. You can save off everything with code AMB-AMY.
- Baking powder, bicarbonate of soda and salt: for rise and flavour.
- Cinnamon: essential for Cinnamon Streusel Banana Bread.
The other components for this bake are the cinnamon sugar middle and the cinnamon streusel:
- Coconut or brown sugar: both add a lovely crunch.
- Cinnamon: for flavour.
- Plain or GF plain flour: as above, either flour will work for the streusel on top.
- Coconut oil of vegan butter: make sure this is slightly softened and then work into the streusel ingredients to make a buttery crumbly mix.
Finally, to decorate we need:
- Icing sugar: or powdered sugar for the icing glaze.
How do I make this banana bread?
This loaf is a breeze to make and comes together with minimal effort.
- Make the cinnamon sugar middle: stir together all the ingredients.
- Prepare the streusel top: work the coconut oil or butter into the other ingredients to a crumble.
- Mash the bananas till smooth: and add to a large mixing bowl.
- Add in all the other wet ingredients: and whisk till smooth.
- Pour in the dry ingredients: and whisk or stir to a thick, creamy batter.
- Transfer half the batter to a lined loaf tin: and smooth over the top.
- Sprinkle over all the cinnamon sugar: to make a layer of cinnamon crunch.
- Top with the remaining batter: and smooth over the top. Swirl a knife or spoon through the batters to create a swirl effect inside.
- Sprinkle over all the streusel: and bake for 50-55 minutes, till golden.
- Cool fully and then drizzle with the icing glaze: and slice.
Is this gluten-free and nut-free?
Yes, this loaf is easily gluten-free if you use your preferred gluten-free 1:1 flour blend (like Doves Farm in the UK). To make this nut-free, swap the almond butter for tahini and check that your yoghurt and protein powders do not contain nuts/gluten.
How long will this last?
Once made, this banana bread will keep for 3-5 days in a sealed container in the fridge. You can freeze the loaf for up to 1 month, wrapped well. Allow to defrost then enjoy.
I love this banana bread, what else can I make?
I hope you are going love eating this Cinnamon Streusel Banana Bread and for more ideas, how about my:
- Cherry Bakewell Banana Bread
- Tiramisu Banana Bread
- Snickers Banana Bread
- Strawberries and Cream Banana Bread
- Sticky Orange Banana Bread
Cinnamon Streusel Banana Bread
Light, fluffy and moreish Cinnamon Streusel Banana Bread with a cinnamon sugar swirl inside all drizzled with a sticky icing sugar glaze. This banana bread is vegan, gluten-free and made with wholesome ingredients.
Ingredients
For the Banana Bread:
- 400g ripe banana (4 small or 3 large bananas)
- 75g coconut sugar
- 2 tbsp (30ml) light olive oil, or sunflower oil
- 60g runny smooth almond butter
- 45g coconut yoghurt
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 210g plain or GF plain flour, sifted
- 25g vegan vanilla protein
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
For the Cinnamon Sugar:
- 30g coconut or brown sugar
- 1 tsp cinnamon
For the Streusel:
- 35g plain or GF plain flour
- 30g coconut or brown sugar
- ½ tsp cinnamon
- 30g coconut oil or vegan butter, softened
For the Topping:
- 60g icing sugar
- 1-2 tsp water
Instructions
- Preheat the oven to 160Fan/180*C and line a 9x5-inch loaf tin with parchment paper.
- Prepare the cinnamon sugar by stirring together the ingredients. Also make the streusel by stirring together the flour, sugar and cinnamon and then use a fork to press the coconut oil or butter into the mix to form a crumble.
- For the banana bread: mash the bananas and add to a large mixing bowl with the sugar, oil, almond butter, yoghurt, lemon juice and vanilla. Whisk till smooth.
- Now add in the flour, vanilla protein powder, baking powder, bicarbonate of soda, cinnamon and salt and whisk to a thick batter.
- Pour half the batter into the tin and sprinkle over all the cinnamon sugar mix. Spoon over the remaining batter and smooth over the top. Use a knife to drag through the batter and cinnamon sugar.
- Sprinkle with all the streusel and bake for 50-55 minutes, covering the loaf after 30 minutes with foil, if the streusel is browning too much. Once baked, an inserted skewer will come out basically clean.
- Cool for 10 minutes then carefully lift out the tin to cool fully on a wire rack.
- Once cool, stir together the icing sugar and water till thick but pourable and drizzle all over the loaf. Slice the loaf and enjoy straight away.
- Keep the banana bread in a sealed container for 3-5 days in the fridge for 2-3 days at room temperature. You can also freeze the loaf for up to 1 month, wrapped well and defrost at room temperature.
Notes
*always make sure to weigh your bananas
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I look forward to hearing what you think of this Cinnamon Streusel Banana Bread so please leave a comment below and give this a start rating above. I would love to see your bakes, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cinnamon streusel BB love x
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Do you think this wd work with apple sauce? I’m desperate to use apples at moment, thanks
Hello! Yes I love applesauce, I’d say you could swap half with applesauce and keep the other half banana and you’d be fine! if not I have a few apple recipes too line if you search in the recipe index! Let me know!