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Loaded Harvest Banana Bread

Moist banana bread filled with seasonal fall flavors--so good you won't believe it's vegan!

Course Dessert, Snack
Cuisine American
Keyword banana bread loaf recipe, harvest loaf, quick bread recipe, vegan banana bread, vegan dessert ideas
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 8 slices
Author Jazzmine from Dash of Jazz


Harvest Banana Bread Batter

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

Crunchy Brown Sugar Topping

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


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix flour, baking soda, sea salt, cinnamon, and nutmeg together. Add in apple chips, walnuts, dried cranberries, and carrots and stir to dredge (cover in flour) to coat. This step prevents the walnuts, carrots, and cranberries sinking to the bottom of the batter and burning while baking.

  3. Peel bananas then add them to a bowl and mash. Add brown sugar, maple syrup, almond milk, and Pure Blends avocado oil plant-based butter then stir until uniform.

  4. Add wet banana mixture to 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. Pour batter into a greased loaf pan.

  5. Combine all brown sugar topping ingredients until uniform and chunky. Spread over top of banana bread batter in an even layer (best to use your hands for this part).
  6. Place pan in oven 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.