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Vegan Banana Streusel Loaf SharonPicone

Written by SharonPicone    
 
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Vegan Banana Streusel Loaf

Have you ever noticed how some pastries, cakes or breads seem to transgress cultures? Such as banana loaf? Growing up in South Africa, it was one of my favorite breads. Having moved to the United States, I now realize that Americans too have sort of a love affair with this beloved treat. And why not. The combination of sweet, ripe bananas; creamy butter; sugar and more creates a luscious and tender treat that is irresistible. And there are as many recipes for it than there are bakers who love to bake it.

As an avid baker and never one to follow convention, I created this vegan recipe with a twist. The loaf is topped with a generous layer of streusel, which thanks to the nuts, takes on a slightly crunchy texture once it is baked. Upon cutting the loaf, each slice reveals a delicately cushioned streusel surprise. What's more, this loaf is even better the next day.

Oscar Wilde once said: “I can resist everything except temptation” and “The only way to rid temptation is to yield to it.” So why fight it. Sit down, rest your weary feet, pour yourself a cup of tea and succumb to the sweetness that is banana loaf. You've certainly earned it.

Find more Banana recipes on Veganbaking.net

Vegan Banana Streusel Loaf Recipe

For the streusel

6 Tablespoons evaporated cane sugar
6 Tablespoons cake flour
4 Tablespoons vegan butter, room temperature
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¾ cup chopped pecans or walnuts

For the banana loaf

¾ cup almond or soy milk
1 Tablespoon distilled white vinegar
½ cup unsweetened applesauce
2 cups cake flour
½ teaspoon baking soda (bicarbonate of soda)
1 ½ teaspoons aluminum-free baking powder
½ teaspoon sea salt
½ cup vegan butter
1 cup evaporated cane sugar
3 large ripe bananas, finely mashed
1 teaspoon vanilla extract

To Make the Streusel

Combine the sugar, flour, butter, ginger, cinnamon and pecans in a medium bowl. Using your fingertips, mix the ingredients until they are well incorporated and the clumps are the size of peas. Cover and refrigerate until ready to use.

To Make the Loaf

1)
Preheat oven to 325F (163C). Liberally grease a 9 ½ x 5 ½ inch loaf pan with vegan butter. In a small bowl or beaker, stir together the soy milk and vinegar. Let it stand for 5 minutes; it'll curdle like buttermilk. Add the applesauce to the soy milk and whisk to blend. Set aside.

2)
In a separate medium bowl, mix together the flour, baking soda, baking powder and salt. Set aside.

3)
In a separate large bowl and using an electric or a stand mixer, beat the butter and sugar until creamy. Add the bananas and vanilla extract and continue to beat until thoroughly blended.

Alternating, add 1/3 of the flour mixture, then ½ of the milk mixture to the batter, beating well after each addition. Continue alternating. Be sure to end with the flour mixture.

4)
Scrape half of the batter into the greased pan. With the longest sides of the loaf pan facing you and leaving a half inch of batter on either side, sprinkle about ½ cup of the streusel down only the centre of the loaf. Scrape the remaining batter over the streusel and top the loaf with the remaining streusel, pressing it down slightly into the batter.

5)
Bake for 90-100 minutes, or until wooden skewer inserted into the cener comes out clean. Cool in pan for 10 minutes. Loosen the sides of the loaf with a blunt knife and invert loaf onto a wire rack. Cool completely before slicing or storing. Wrap in foil and store covered at room temperature for up to 3 days. If freezing, cut into slices, then wrap in foil and plastic wrap and freeze for up to 1 month. This recipe makes 1 Vegan Banana Streusel Loaf.


Get a price on the Loaf Pan I Recommend at Amazon.



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Average user rating from: 4 user(s)

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This bread is amazing! I am usually not a fan of bananas, but decided to try this recipe because the streusel looked too good. And it is! The banana is not the central flavor I think, so if you are like me and not a huge banana fan, don't let that stop you from making this! My husband and I ate half the loaf about 10 minutes after we took this out of the oven haha. It is delicious warm and at room temperature. The streusel is extra amazing warm though, so I definitely recommend trying it not long after you take it out of the oven! (We also microwaved individual slices the next day...and brought it at room temperature to work...suffice it to say this loaf did not last long haha.)
Rating 
 
5.0
skinnyvegan Reviewed by skinnyvegan March 14, 2013
Top 10 Reviewer  -   View all my reviews (10)

AMAZING

This bread is amazing! I am usually not a fan of bananas, but decided to try this recipe because the streusel looked too good. And it is! The banana is not the central flavor I think, so if you are like me and not a huge banana fan, don't let that stop you from making this! My husband and I ate half the loaf about 10 minutes after we took this out of the oven haha. It is delicious warm and at room temperature. The streusel is extra amazing warm though, so I definitely recommend trying it not long after you take it out of the oven! (We also microwaved individual slices the next day...and brought it at room temperature to work...suffice it to say this loaf did not last long haha.)

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What a delicious banana bread! It is light, yet rich, and has all the appeal of traditional banana bread. The streusel is a great addition.
Rating 
 
5.0
carlypor Reviewed by carlypor August 23, 2011
Top 500 Reviewer  -   View all my reviews (1)

Great recipe!

What a delicious banana bread! It is light, yet rich, and has all the appeal of traditional banana bread. The streusel is a great addition.

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i have made this recipe several times sooo good however it seems like it makes more then one loaf the first time i made it i didn't have cake flour so i thought maybe that was the problem but then i did have cake flour and it still made a LOT of batter....also i wonder if i could change the cooking time to 350 and bake for a shorter amount of time???? any suggestions
Rating 
 
5.0
Reviewed by Amanda May 24, 2011

soo good

i have made this recipe several times sooo good however it seems like it makes more then one loaf the first time i made it i didn't have cake flour so i thought maybe that was the problem but then i did have cake flour and it still made a LOT of batter....also i wonder if i could change the cooking time to 350 and bake for a shorter amount of time???? any suggestions

Was this review helpful to you? 
Amazing! This bread was dense, moist, and delicious- and a real crowd pleaser among even non-vegan eaters...in fact, I've had several requests to make it again! I loved the texture and taste, not overly sweet or disappointingly bland like many of the banana breads I've tried. Easy to prepare as well. Only advice: layer the crumble horizontally between the 2 halves of batter instead of attempting to forge a vertical space like the recipe calls for, then spread the remaining crumble ontop of the loaf. Enjoy :)
Reviewed by christina logan April 11, 2011

Amazing! This bread was dense, moist, and delicious- and a real crowd pleaser among even non-vegan eaters...in fact, I've had several requests to make it again! I loved the texture and taste, not overly sweet or disappointingly bland like many of the banana breads I've tried. Easy to prepare as well. Only advice: layer the crumble horizontally between the 2 halves of batter instead of attempting to forge a vertical space like the recipe calls for, then spread the remaining crumble ontop of the loaf. Enjoy :)

Was this review helpful to you? 
Amazing! This bread was dense, moist, and delicious- and a real crowd pleaser among even non-vegan eaters...in fact, I've had several requests to make it again! I loved the texture and taste, not overly sweet or disappointingly bland like many of the banana breads I've tried. Easy to prepare as well. Only advice: layer the crumble horizontally between the 2 halves of batter instead of attempting to forge a vertical space like the recipe calls for, then spread the remaining crumble ontop of the loaf. Enjoy :)
Reviewed by christina logan April 11, 2011

Amazing! This bread was dense, moist, and delicious- and a real crowd pleaser among even non-vegan eaters...in fact, I've had several requests to make it again! I loved the texture and taste, not overly sweet or disappointingly bland like many of the banana breads I've tried. Easy to prepare as well. Only advice: layer the crumble horizontally between the 2 halves of batter instead of attempting to forge a vertical space like the recipe calls for, then spread the remaining crumble ontop of the loaf. Enjoy :)

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Oh my goodness this looks delightful, I will be baking this as soon as I get my hands on some ripe bananas! Thanks :)
Rating 
 
5.0
Reviewed by Renata August 19, 2010

Trying this soon!

Oh my goodness this looks delightful, I will be baking this as soon as I get my hands on some ripe bananas! Thanks :)

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