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Vegan Harvest Banana Bread with Brown Sugar Streusel

Course: Dessert, Snack
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 slices
Calories: 462kcal
Moist banana bread filled with seasonal fall flavors--so good you won't believe it's vegan!
Print Recipe


Harvest Banana Bread Batter

  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg
  • 1 cup apple chips broken into pieces
  • ½ cup walnuts
  • ½ cup matchstick carrots or shredded carrots
  • cup dried cranberries
  • 3 very ripe bananas
  • 1 cup brown sugar
  • cup PURE BLENDS™ avocado oil plant-based butter melted
  • ¼ cup almond milk
  • 2 tablespoons maple syrup

Crunchy Brown Sugar Topping

  • ½ cup flour
  • ¼ cup brown sugar
  • 2-3 tablespoon PURE BLENDS™ avocado oil plant-based butter melted
  • ½ teaspoon sea salt


  • Preheat oven to 350 degrees. Spray a loaf pan with nonstick oil and line with a strip of parchment paper.
  • In a large bowl, whisk together flour, baking soda, cinnamon, sea salt, and nutmeg together until uniform.
  • Stir in apple chips, walnuts, carrots, and dried cranberries to dredge (cover in flour) until coated. This step prevents the walnuts, carrots, and cranberries sinking to the bottom of the batter and burning while baking.
  • Add peeled bananas to another bowl and mash into a kind of paste with a fork or kitchen spoon. Small chunks of banana are ok. Add brown sugar, melted butter, almond milk, and maple syrup and stir until uniform.
  • Add wet banana mixture to dry flour mixture and stir until just combined (about 35 stirs), scraping sides of bowl as you go. Do not over mix as this will result in tough banana bread. Transfer batter into a prepared loaf pan and set aside.
  • Combine streusel ingredients: flour, brown sugar, melted butter, and sea salt, in a small bowl until uniform. The mixture with be thick and sticky.
  • Use your hands to flatten and spread streusel over top of banana bread batter in an even layer.
  • Place pan on middle oven rack and bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for about 30 minutes in pan then remove to finish cooling.


Because every oven is different, checking your harvest banana bread for doneness is crucial to avoid over-baking. This is a very dense batter with lots of mix-ins so it will take a little while to bake but don't forget about it. Pro tip: If your brown sugar topping starts to burn before the loaf is baked, place a foil tent over top.


Calories: 462kcal | Carbohydrates: 79g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 536mg | Potassium: 323mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1142IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg