Nele Brügge
Researcher and PhD Student at DFKI and the University of Luebeck
nele.bruegge [AT] dfki.de
Banana Bread (Vegan Cinnamon-Swirl Banana Bread with Streusel)
A moist vegan banana bread with a cinnamon swirl, crunchy crumble topping, and a sweet vanilla glaze.Ingredients
- 250 g flour
- 2 tsp baking powder
- 1/2 tsp salt
- 60 ml oil (e.g., rapeseed or sunflower oil)
- 75 ml plant-based milk
- 50 g sugar
- vanilla sugar to taste
- 3 ripe bananas
- 80 g sugar
- 1-3 tbsp cinnamon
- 60 g flour
- 20 g sugar
- 20 g brown sugar
- 45 g margarine or butter
- 1 tsp cinnamon
- 120 g powdered sugar
- 4 tbsp plant-based milk
- vanilla sugar
Banana Bread
Cinnamon-Sugar Swirl
Streusel Topping
Vanilla Glaze
Instructions
- Mix the cinnamon and sugar for the swirl. Knead the streusel ingredients into a crumbly dough and refrigerate.
- Preheat the oven to 180°C top/bottom heat. Grease a loaf pan.
- In a bowl, mix flour, baking powder, and salt. In another bowl, whisk oil, milk, sugar, and vanilla. Mash bananas and fold in. Combine briefly — don’t overmix.
- Pour half the batter into the pan, sprinkle the cinnamon-sugar mixture over it, then add the remaining batter. Swirl with a fork to create a marbled effect.
- Sprinkle the streusel on top. Bake for about 50–70 minutes (check with a toothpick).
- For the glaze, mix all ingredients and drizzle over the cooled banana bread.
