Description

This vegan banana bread is incredibly soft, moist and packed with bananas. It’s easy to make and topped with a sweet crunchy streusel.

Ingredients

2 cups (250g) all-purpose flour
1 cup (200g) sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup (125 ml) vegetable oil
1 1/2 cups (355g) overripe mashed bananas (about 4 medium)
1 tsp vanilla extract
1/2 – 1 cup optional add-ins (see notes below)

Streusel

1/4 cup (30g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp ground cinnamon
1 1/2 tbsp vegetable oil

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Instructions

Preheat oven to 325F and grease a 9×5″ loaf pan.
In a large bowl, mix together the flour, sugar, baking soda and salt. Toss in any optional add-ins. Set aside.
In a medium bowl, whisk together the oil, mashed bananas, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the batter into the prepared pan.
In a small bowl, mix together the first 3 ingredients for the streusel. Stir in the oil until the mixture looks like wet sand. Sprinkle the streusel on top of the batter.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be tightly wrapped or stored in an airtight container for up to 3-5 days at room temperature.

How to freeze:

If you are planning to freeze this banana bread then omit the streusel or else it will get soggy when defrosting. Once completely cooled, tightly double wrap in saran wrap and place in a large freezer ziplock bag. Label and date and store in the freezer for up to 3 months.

Optional add-ins:

1/2 cup chopped walnuts or pecans
skip the streusel and add 1 cup chocolate chips
1/2 cup unsweetened shredded coconut
1 cup fresh blueberries
1/2 cup quick rolled oats and no streusel for a healthier option