Cinnamon Plum Streusel Banana Bread (Vegan GF)
This Cinnamon Plum Streusel Banana Bread is light, tender and so fluffy and perfect for autumn. This banana bread is packed with warming cinnamon spices and tender plum pieces and a delicious streusel top – fully vegan and easily gluten-free.
If you love all things cosy and cinnamon-y and still want a little fruity bake, this is plum banana bread is the best thing to make. It is full of warming spices, fresh juicy plums and a delicious crumbly top that feels like a dessert in a loaf cake form. It is perfect for making the most of plums if you have a few leftover and is a real family favourite. I am I love with September’s banana bread and feel it’s the perfect bridge between summer and autumn.
Why will I love this loaf?
This banana bread is delicious:
- Moist, tender and fluffy
- Light, wholesome and delicious
- Packed with cinnamon spices
- Full of juicy plums pieces
- Topped with a delicious streusel crumble
- Easy to make in a few steps
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Free of refined sugars
- A source of protein
- Great for family gatherings or a cosy Sunday bake
- Lasts well in the fridge and freezes well
- Great for getting cosy
If you already love this 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?
You can see the full recipe with weights in the recipe card below and get everything you need for this bake in the “shop the recipe” section.
For the streusel:
- Plain or GF plain flour: this is for bulking out the crumble so it forms the best texture.
- Coconut or brown sugar: either light brown sugar or use coconut sugar for this sweet but not-too-sweet crumble mix.
- Cinnamon: for the cosy flavour.
- Coconut oil: this adds the buttery crumble flavour and texture and helps to bind the mixture together.
For the wet ingredients:
- Plums: these are the star of the show and it’s better to use firm plums here so they hold their shape in the loaf as they’ll soften as they bake.
- Ripe bananas: the second star of the recipe, make sure they are soft and ripe as that way, they mash more easily and are much sweeter.
- Coconut sugar: to sweeten the bake. If you prefer, you can use other sugar like caster or light brown sugar but I love the caramel flavour of the coconut sugar.
- Light olive oil: for fat, moisture and texture. You could also use melted and cooled coconut oil.
- Smooth runny almond butter: or you can use tahini to make this nut-free. This adds moisture and fat, too, adding to the lovely texture. Make sure it’s smooth nut/seed butter.
- Coconut yoghurt: make sure this is thick and creamy like Cocos Organic natural or vanilla yoghurt for the best texture (thin runny yoghurt will make the batter too wet). This enhances the soft, moist texture being high in healthy fats.
- Lemon juice: this helps to bind the egg-free batter as it’s acidic.
- Vanilla essence: for flavour.
As for the dry ingredients:
- Plain or GF plain flour: keeps the loaf nice and moist and springy, and you can use your preferred 1:1 gluten-free baking blend of flour where needed (ideally one with a gum to bind it like xanthan gum).
- Vegan protein powder: I like vanilla protein powder to add a lovely vanilla sweet flavour and also adds texture.
- Raising agents: for the rise.
- Cinnamon and salt: for flavour.
And for the glaze:
- Icing sugar: I’ve kept the glaze simple with icing sugar and water to drizzle over the top.
Is this gluten-free and nut-free?
This is easily gluten-free if you use your preferred gluten-free blend of flour for the loaf and the streusel. To make this nut-free, swap the almond butter for tahini or sunflower seed butter and please check your other ingredients for nuts.
How do I make this?
This loaf is easy to make in a few steps:
- Stir together the streusel ingredients: to a crumbly mix.
- Chop the plums: and toss with some flour.
- Mash the bananas and whisk in the wet ingredients: to a smooth mixture.
- Sift in the dry ingredients: and whisk to a thick batter.
- Add 1/3 of the batter to the tin: and top with ½ of the plum pieces.
- Add on 1/3 of the batter and the rest of the plums: and top with the remaining batter.
- Sprinkle over the streusel mixture: and bake until golden for 50-55 minutes.
- Allow to cool: first in the tin and then lift out.
- Drizzle over the icing sugar glaze: and enjoy.
How long will this last?
Once cooled, keep this cake in an airtight container for 3-5 days in the fridge and eat at room temperature. Or you can freeze the loaf, wrapped well, for 1 month and allow to defrost before eating.
What else can I make?
If you are looking for more banana bread recipes:
- Chocolate Chip Cookie Dough Banana Bread
- Peaches and Cream Banana Bread
- Cinnamon Streusel Banana Bread
- Chocolate Pecan Fudge Banana Bread
- Vegan Ferrero Rocher Banana Bread
Cinnamon Plum Streusel Banana Bread (Vegan GF)
This Cinnamon Plum Streusel Banana Bread is light, tender and so fluffy and perfect for autumn. This banana bread is packed with warming cinnamon spices and tender plum pieces and a delicious streusel top – fully vegan and easily gluten-free.
Ingredients
For the Streusel Top:
- 35g plain or GF plain flour
- 30g coconut or brown sugar
- ½ tsp cinnamon
- 30g coconut oil, softened
WET Ingredients for the Banana Bread:
- 2 plums, de-stoned and cubed
- 400g ripe banana (3 large or 4 medium bananas)
- 75g coconut sugar
- 2 tbsp (30ml) light olive oil
- 60g runny, smooth almond butter or tahini
- 45g thick coconut yoghurt
- 1 tbsp lemon juice
- 1 tsp vanilla essence
DRY Ingredients for the Banana Bread:
- 210g + 1 tsp plain or GF plain flour
- 25g vegan vanilla protein powder
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- A pinch of salt
For the Glaze:
- 30g icing sugar
Instructions
- Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf tin with parchment paper.
- For the plums: de-stone and chop the plums. Add to a small bowl and toss with 1 tsp flour and toss to coat. Put to one side.
- For the streusel top: stir together all of the ingredients until crumbly and leave to one side.
- For the banana bread: mash the bananas until smooth and whisk in the sugar, olive oil, almond butter, yoghurt, lemon and vanilla till smooth. Sift in the flour, protein powder, baking powder and bicarbonate of soda and add the cinnamon and salt. Whisk to a thick, smooth batter.
- Into the loaf tin: spoon in 1/3 of the batter. Sprinkle over ½ the plums and top with 1/3 more batter. Add the rest of the plums and cover with the remaining batter and smooth over the top. Sprinkle over all the streusel.
- To bake: place in the middle of the oven for 50-55 minutes, until well risen, golden and crunchy on top and an inserted skewer comes out almost fully clean, a few specks are OK.
- To cool: place the tin on a wire rack for 10 minutes then carefully lift out the banana bread from the tin to cool fully on the rack.
- For the glaze: stir together the icing sugar with 1 tsp water (or until pourable) and drizzle over the cooled loaf.
- Enjoy straight away and slice thickly or store in an airtight container for 3-5 days or in the freezer for 1 month. Allow to defrost and then enjoy.
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Stay in touch
I look forward to hearing what you think of this Cinnamon Plum Streusel Banana Bread so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see 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 plum streusel love x
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