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    Home / Recipes / Desserts

    Gluten Free Vegan Mini Banana Streusel Loaves

    Posted On Jul 21, 2018 · Updated On Apr 10, 2020

    Gluten Free Vegan Mini Banana Streusel Loaves

    These gluten-free banana streusel loaves have a little extra sweetness, crunch and texture. You’ll be eating every last crumb!

    Baked GoodsDessertsRecipes & Techniques by Cooks We LoveVegan

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    These Mini Banana Streusel Loaves from my friend Sarah are so delicious, you'll wonder what else you can put streusel one! Gluten-free & vegan too.

    I’m a simple, rustic girl when it comes to baking. I don’t like things that are too complicated. One bowl recipes…my favorite. Don’t get me wrong, I love decorating cupcakes and creating layered cakes. But when I’m in the mood to bake (which is pretty much all the time), I always go for those easy recipes. The ones that take no time to put together and are ready to go in the oven within minutes.

    That’s why I love me some mini banana streusel loaves! Fresh, warm banana bread that doesn’t take quite as long to bake. I changed my most favorite banana bread recipe and added a streusel topping. I might be ruined. I don’t think I’ll ever make banana bread again without this streusel topping. It adds a little extra sweetness, crunch and texture. You’ll be eating every last crumb of these banana streusel loaves, I can promise you that!

    Love gluten-free & vegan banana bread? Sarah’s Strawberry Banana Bread is really delicious, loaded with fresh strawberries.  

    If comforting baked goods are what you’re in the mood for, this French Apple Cake from my friend Alison and my Cinnamon Raisin Bread Pudding with Brown Sugar Bourbon Sauce should be next on your list. 

    banana streusel loaves

    Gluten Free Vegan Mini Banana Streusel Loaves

    Sarah Bakes Gluten Free
    These gluten-free banana streusel loaves have a little extra sweetness, crunch and texture. You’ll be eating every last crumb!
    No ratings yet
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    Prep Time 15 mins
    Cook Time 30 mins
    Cooling 10 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 3 loaves
    Calories 957 kcal

    Equipment

    • 3 mini loaf pans

    Ingredients
      

    banana bread

    • 1 ¾ cups Sarah’s gluten free flour blend
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 ripe bananas, mashed
    • ½ cup So Delicious unsweetened coconut milk, room temperature
    • ¼ cup organic brown sugar
    • ½ cup organic cane sugar
    • ⅓ cup coconut oil, melted
    • 3 tablespoons pure maple syrup
    • 1 teaspoon pure vanilla extract

    streusel topping

    • ½ cup certified gluten free oats
    • ⅓ cup Sarah’s gluten free flour blend
    • 2 tablespoons organic brown sugar
    • 2 tablespoons organic cane sugar
    • dash sea salt
    • 3 tablespoons coconut oil, solid
    • 1 tablespoon pure maple syrup

    Instructions
     

    • Preheat oven to 350 degrees.
      Prepare mini loaf pan by spraying with cooking spray or lining with parchment paper. In large mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside. Mix together mashed bananas, coconut milk, brown sugar, sugar, coconut oil, maple syrup and vanilla. Add to flour mixture and stir just to combine. Divide and pour batter into prepared mini loaf pans.
    • For topping, combine oats, flour, brown sugar, sugar and salt. Add coconut oil and maple syrup and cut in with pastry blender or fork until ingredients are well mixed. Sprinkle oat crumble over banana bread batter. Bake for 28-30 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 10 minutes. Remove from mini loaves from pan and continue to cool on cooling rack. Slice and serve.

    Nutrition

    Calories: 957kcalCarbohydrates: 155gProtein: 12gFat: 38gSaturated Fat: 30gSodium: 586mgPotassium: 640mgFiber: 13gSugar: 77gVitamin A: 50IUVitamin C: 8mgCalcium: 168mgIron: 5mg
    Keyword gluten-free baking, gluten-free banana bread, gluten-free breakfast recipes, gluten-free dessert

    Courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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