Vegan Banana Crumble Recipes

VEGAN BANANA BREAD

Vegan Banana Bread image

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h30m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup organic granulated sugar
1 1/2 cups mashed ripe bananas (3 medium)
1/2 cup refined coconut oil, melted
1 teaspoon vanilla
1/4 cup unsweetened vanilla almond milk or soymilk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, if desired

Steps:

Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g

VEGAN BANANA CRUMB MUFFINS

Vegan Banana Crumb Muffins image

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!

Provided by Minimalist Baker

Categories Breakfast Dessert Snack

Time 30m

Number Of Ingredients 14

Ingredients

2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
4 medium ripe bananas ((don't worry about measurements - it's forgiving))
1/2 heaping cup (packed) brown sugar
1/4 cup vegan butter ((such as Earth Balance // or use coconut oil // melted))
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
1.5 cups whole wheat pastry flour ((or unbleached all-purpose))
1/2 cup rolled oats
1/4 cup walnuts ((optional // chopped))
1/4 cup raw sugar
5 Tbsp unbleached all-purpose flour
2 Tbsp vegan butter ((such as Earth Balance))

Steps:

Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
To the flax egg, add banana and mash, leaving just a bit of texture.
Add brown sugar, baking soda, salt and whisk for one minute.
Stir in vanilla, melted butter and mix.
Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).
Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Nutrition Facts : ServingSize 1 muffins, Calories 252 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9.6 g, SaturatedFat 2 g, Sodium 300 mg, Fiber 3 g, Sugar 15 g