Vegan Baking mamadde simpe simpllee Saloni Mehta Creator of Pastry by Saloni The Ultimate Resource for Indulgent Cakes, Cookies, Cheesecakes & More Indulge Your Sweet Tooth with EasyEasy Vegan Bakes With these straightforward, low-cost recipes, it’s never been easier to bake the decadent vegan cakes, cupcakes, cookies, donuts and sweet breads of your dreams. Saloni Mehta, creator of popular vegan bak- ing blog Pastry by Saloni, guides you through each simple step to create delightful desserts for every occasion. This collection shares Saloni’s best recipes for over 50 incredible bakes (and no-bakes!) including: Earl Grey Blackberry Cupcakes Salted Caramel & Pear Cake No-Bake Cookie Butter Cheesecake Mango Passion Fruit Mousse Almond & Raspberry Thumbprint Cookies Pumpkin Caramel Cupcakes Coconut & Pineapple Layer Cake Blueberry Cream Cheese Bread Whether you are just trying out a plant-based lifestyle for the first time, are a longtime vegan or are baking for a plant-based loved one, you’ll love Saloni’s attention to making her bakes both affordable and approachable without skimping on flavor. Grab a whisk and some vegan butter and flip to any page for your next go-to treat. Saloni Mehta is the pastry chef and food photographer behind the Instagram account @PastryBySaloni, where she posts her drool-worthy, simple vegan baking. She divides her time between Chicago and Dubai, UAE. VEG AN B AKIN G MAD E SIMP LE Saloni M ehta 9 781645 678700 52299> ISBN 978-1-64567-870-0 $22.99 COOKING / Vegan “With stunning pictures, a cozy feel and dessert recipes for every occasion, Vegan Baking Made Simple is more than just a cook- book. It’s an essential guide for anyone who wishes to master the art of vegan baking in the most accessible and inviting way.” —Kim-Julie Hansen, founder of Best of Vegan® and Vegan Reset® “ In this book that comes from the heart, you’ll learn tried-and-true techniques rooted in traditional baking. Satisfy your sweet tooth, fulfill your nostalgia and eat plant-based all in one go.” —Lisa Thompson, senior food editor at the feedfeed “ From the easy-to-follow recipes and gorgeous photos to the ‘I can’t believe this is vegan!’ responses from my family while trying the Coconut & Pineapple Layer Cake, this cookbook has earned its place as a new staple in our kitchen!” —Sasha Nary, author of Baking Magic US: $22.99 / CAN $29.99Easy Celebration Cakes 25 Classic NY Cheesecake Yield: Yield: 8–10 servings Classics are the most difficult to recreate. On my first attempt at vegan New York cheesecake, it never set in the middle and was a soupy mess. I don’t give up that easily, and I was determined to make the perfect New York cheesecake with ingredients like the classic cheesecake recipe. This recipe features all the flavors you know and love from the traditional version but is entirely homemade, including the crust, with vegan ingredients. You can use a combination of your favorite berries, such as strawberries, blueberries, raspberries and blackberries, for a colorful and flavorful topping that’s sure to impress your guests. Homemade Graham Cracker Crust ¾ cup (90 g) whole wheat flour ½ cup (60 g) all-purpose flour + 2–3 tbsp (16–24 g), divided ¼ cup (55 g) light brown sugar ½ tsp baking soda ¼ tsp cinnamon powder ¼ tsp salt ¼ cup (57 g) vegan butter, melted ⅛ cup (30 ml) maple syrup or pancake syrup ⅛ cup (30 ml) water, warm For the crust, combine the whole wheat flour, ½ cup (60 g) of all-purpose flour, light brown sugar, baking soda, cinnamon powder and salt in a mixing bowl. In a heat-proof bowl, melt the vegan butter but don’t make it hot. Combine the vegan butter with the maple syrup and water. Pour the butter mixture into the bowl of dry ingredients. Stir it with a spatula until a smooth dough forms. Wrap the dough in plastic wrap, and chill it overnight or for at least 7 hours. Unwrap the dough, and place it on a large piece of baking paper. Dust 2 to 3 tablespoons (16 to 24 g) of the all-purpose flour on the dough, and roll it with a rolling pin about ¼ inch thick. Use the springform pan to get the exact size of the diameter. If the dough gets too soft, then place it in the refrigerator for 20 minutes. Preheat the oven to 350°F (177°C). With baking spray, grease a springform pan that is 6 inches (15 cm) in diameter and 3 inches (8 cm) in height. Line it with baking paper. Carefully place the dough in the springform pan. Cut the edges to make it neat and even without any gaps on the bottom edge. We want to secure the base to ensure the cheesecake batter does not leak while baking, so you actually may end up using all the dough. Dock the rolled dough evenly with a fork, and bake for 10 to 12 minutes. Let the graham cracker crust cool for 20 minutes, and during this time, prepare the cheesecake batter. If there is any remaining dough or trimmings, then it can be frozen or baked into small graham cracker cookies. Wrap the outside of the springform pan with two layers of aluminum foil to prevent a soggy bottom from forming when you bake the cheesecake. (continued)Easy Celebration Cakes 25 Classic NY Cheesecake Yield: Yield: 8–10 servings Classics are the most difficult to recreate. On my first attempt at vegan New York cheesecake, it never set in the middle and was a soupy mess. I don’t give up that easily, and I was determined to make the perfect New York cheesecake with ingredients like the classic cheesecake recipe. This recipe features all the flavors you know and love from the traditional version but is entirely homemade, including the crust, with vegan ingredients. You can use a combination of your favorite berries, such as strawberries, blueberries, raspberries and blackberries, for a colorful and flavorful topping that’s sure to impress your guests. Homemade Graham Cracker Crust ¾ cup (90 g) whole wheat flour ½ cup (60 g) all-purpose flour + 2–3 tbsp (16–24 g), divided ¼ cup (55 g) light brown sugar ½ tsp baking soda ¼ tsp cinnamon powder ¼ tsp salt ¼ cup (57 g) vegan butter, melted ⅛ cup (30 ml) maple syrup or pancake syrup ⅛ cup (30 ml) water, warm For the crust, combine the whole wheat flour, ½ cup (60 g) of all-purpose flour, light brown sugar, baking soda, cinnamon powder and salt in a mixing bowl. In a heat-proof bowl, melt the vegan butter but don’t make it hot. Combine the vegan butter with the maple syrup and water. Pour the butter mixture into the bowl of dry ingredients. Stir it with a spatula until a smooth dough forms. Wrap the dough in plastic wrap, and chill it overnight or for at least 7 hours. Unwrap the dough, and place it on a large piece of baking paper. Dust 2 to 3 tablespoons (16 to 24 g) of the all-purpose flour on the dough, and roll it with a rolling pin about ¼ inch thick. Use the springform pan to get the exact size of the diameter. If the dough gets too soft, then place it in the refrigerator for 20 minutes. Preheat the oven to 350°F (177°C). With baking spray, grease a springform pan that is 6 inches (15 cm) in diameter and 3 inches (8 cm) in height. Line it with baking paper. Carefully place the dough in the springform pan. Cut the edges to make it neat and even without any gaps on the bottom edge. We want to secure the base to ensure the cheesecake batter does not leak while baking, so you actually may end up using all the dough. Dock the rolled dough evenly with a fork, and bake for 10 to 12 minutes. Let the graham cracker crust cool for 20 minutes, and during this time, prepare the cheesecake batter. If there is any remaining dough or trimmings, then it can be frozen or baked into small graham cracker cookies. Wrap the outside of the springform pan with two layers of aluminum foil to prevent a soggy bottom from forming when you bake the cheesecake. (continued)26 Vegan Baking Made SimpleEasy Celebration Cakes 27 New York Cheesecake 1⅔ cups (386 g) vegan cream cheese, room temperature ¾ cup + 4 tsp (200 ml) unsweetened vegan yogurt ¾ cup (150 g) granulated sugar 3 tbsp (24 g) cornstarch 3 tsp (15 ml) vanilla extract Garnish 1 cup (150 g) seasonal berries For the cheesecake, use a food processor or a mixing bowl with an electric whisk to combine the vegan cream cheese, vegan yogurt and granulated sugar. Mix until it is creamy and smooth. Scrape down the sides, and then add the cornstarch and vanilla extract. Mix again until it is fully combined. Pour the cheesecake batter into the prepared springform pan. Place the cheesecake pan into a larger baking dish, and set it on the middle shelf of the oven for even heat distribution. Fill the large baking dish with hot water until it comes halfway up the springform, and bake for 1 hour. When the cheesecake is ready, only the center will be slightly jiggly. Turn the oven off, and let the cheesecake cool in the oven with the oven door open for 50 minutes. Remove the cheesecake from the oven, and let it cool completely on the kitchen counter. Cover the top of the cheesecake with plastic wrap, and chill it further for 6 to 7 hours in the refriger- ator. To remove the cake ring, simply run a knife along the rim and lift the ring of the springform pan out. Keep the cheesecake chilled in the refrigerator until ready to serve. Garnish the cheesecake with the seasonal berries of your choice. This New York cheesecake is best served chilled. Store it in an airtight container for up to 3 days. Classic NY Cheesecake (continued)(continued) Best-Ever Carrot Cheesecake Yield: Yield: 6–8 servings Hey, carrot cake lovers! We are stepping up our carrot cake game. I had this recipe planned out even before I wrote this chapter. I wanted to make a carrot cake layered with cheesecake like one you would see at The Cheesecake Factory®, although it’s typically never vegan. You’ll be thrilled to know that with this recipe you can make a homemade version that’s vegan and absolutely delicious. This cake might sound intim- idating, but it is rewarding for the baker and certainly impressive for your guests. Packed full of delicious spices and flavors, carrot cake is a popular choice for many people. Let’s indulge in the scrumptiousness of this Best-Ever Carrot Cheesecake. Cheesecake ¾ cup + ⅓ cup (250 g) vegan cream cheese, room temperature ⅛ cup + 1 tbsp (45 ml) vegan sour cream, room tempera- ture ⅓ cup + 1 tbsp (80 g) granulated sugar 2 tsp (5 g) cornstarch ¼ cup + 2 tsp (70 ml) vegan whipping cream, room temperature 2 tsp (10 ml) lemon juice 2 tsp (10 ml) vanilla extract Preheat the oven to 350°F (177°C). First prepare the cheesecake; ideally this should be done a day early. Bake the cheesecake in a pan that is similar in size to the cake pans for the carrot cake. Grease a 6-inch (15-cm) springform pan with baking spray, and line it with baking paper. Wrap the outside of the pan with aluminum foil to prevent a soggy bottom from forming. In a food processor or a bowl with an electric whisk, combine the vegan cream cheese, vegan sour cream and granulated sugar. Mix until it is creamy and smooth. Scrape down the sides, and then add the cornstarch, vegan whipping cream, lemon juice and vanilla extract. Mix again until it is fully combined. Pour the cheesecake batter into the prepared springform pan. Then place the cheesecake pan into a larger baking dish, and set it on the middle shelf of the oven for even heat distribution. Fill the large baking dish with hot water until it comes halfway up the spring- form, and bake for 30 minutes. When the cheesecake is baked, only the center of the cheesecake will be slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the oven door open for 40 minutes. Remove the cheesecake from the oven, and let it cool completely on the kitchen counter. Cover the top with plastic wrap, and chill it further for 6 to 7 hours in the refrigerator. To remove the springform pan, simply run a knife along the rim and lift the springform ring out. Store the cheesecake in the refrigerator. Alternatively, you can also wrap the cheesecake in plastic wrap, and place it in the freezer for no longer than 30 minutes. (continued)52 Vegan Baking Made Simple Chocolate Almond Cupcakes Yield: Yield: 12 cupcakes These cupcakes have a rich chocolate flavor and are surprisingly fluffy and light as a feather. If you don’t believe me, try it yourself. The secret ingredient of this recipe is almond flour, which will keep these cupcakes tender and moist for several days. The fudge frosting on top is mildly sweet, decadent and a perfect pair to these cupcakes. I use almond flour in small quantities for many of my baking recipes to add extra moisture to the baked goods, so typically a bag of almond flour will last for at least 3 months in my kitchen if not more. I like to store almond flour in the freezer in order to maintain its freshness and extend its shelf life, which also saves me from spending extra money. Chocolate Cupcakes ¾ cup + 4 tsp (200 ml) unsweetened vegan milk, room temperature ½ tsp white vinegar ¼ cup (60 ml) canola oil ½ tsp vanilla extract ½ cup + 1 tbsp (130 g) light brown sugar ¾ cup + 2 tbsp (110 g) all-purpose flour ¼ cup (20 g) almond flour 2 tbsp (11 g) natural cocoa powder ½ tsp baking soda 2 tsp baking powder Pinch of salt Preheat the oven to 350°F (177°C) and line a cupcake tray with 12 cupcake liners. In a medium-sized mixing bowl, combine the vegan milk and vinegar. Allow this mixture to sit for a few minutes until it is slightly curdled. Add the oil to the vegan milk mixture, and mix using a hand whisk. Then add the vanilla extract and light brown sugar. Mix with a whisk to dissolve the sugar. In a separate bowl, combine all the dry ingredients: all-purpose flour, almond flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients into the liquid ingredients in three small additions, whisking in between each addition. Once the cupcake batter is fully mixed, portion it into the cupcake liners three- fourths of the way full for each cupcake using a cookie scoop or ladle. Bake the cupcakes for 13 to 15 minutes until they are firm to the touch in the center of the cupcake. Let the cupcakes cool completely in the cupcake tray, and prepare the chocolate fudge frosting. Alternatively, you can also store these cupcakes in an airtight container for up to 3 days. (continued)54 Vegan Baking Made SimpleThe Cupcake Collection 55 For the chocolate fudge frosting, use a heat-proof bowl to melt the chocolate chips into liquid form in the microwave at 30-second intervals, stirring the chocolate in between each interval. Use a stand mixer with a paddle attachment or an electric whisk. Combine the butter and powdered sugar in the mixing bowl. Mix on low speed until the butter and powdered sugar mixture is creamy and fluffy in texture. Scrape down the side using a spatula, and add the sifted cocoa powder to the butter mixture. Continue to mix for 4 to 5 minutes. This step will ensure the buttercream is light and airy. Scrape down the sides of the bowl, and add the melted chocolate. Mix on low speed for less than 1 minute, and add the vegan sour cream, salt and vanilla extract. Give it a mix on low speed for 1 minute. Use a spatula to smooth out the buttercream by hand. This step will also help to knock out any excessive air pockets trapped in the buttercream. Arrange all the cupcakes on a clean tray. Prepare a piping bag fitted with a star tip piping nozzle. Fill the piping bag with chocolate fudge frosting. Swirl the frosting around the cupcake starting from the outside to inside. Repeat this step for all the cupcakes. Chocolate Fudge Frosting ½ cup + 1 tbsp (100 g) vegan dark chocolate chips ½ cup (113 g) vegan butter, cold and cut into cubes ½ cup (60 g) powdered sugar 4 tsp (8 g) natural cocoa powder, sifted ¼ cup (60 ml) vegan sour cream, room temperature Pinch of salt ½ tsp vanilla extract Chocolate Almond Cupcakes (continued)(continued) Earl Grey Blackberry Cupcakes Yield: Yield: 12 cupcakes The citrus aroma of Earl Grey paired with sweet blackberries make these cupcakes ambrosial. While most cupcake flavors fall between vanilla or chocolate this Earl Grey cupcake flavor breaks the norm. My mother-in-law who resides in Scotland is an avid tea drinker, and that’s how I was first introduced to Earl Grey tea. For the cupcake, you will infuse the vegan milk with tea leaves, which will balance out the natural bitterness of tea, giving these cupcakes a delicate flavor. Blackberry Compote ¾ cup (100 g) blackberries, fresh or frozen 2 tbsp (30 g) granulated sugar 1 tbsp (15 ml) water 2–3 tsp (10–15 ml) lemon juice Earl Grey Cupcakes (Wet Ingredients) 1⅛ cups (270 ml) unsweet- ened vegan milk, room temperature, divided 2 tbsp (10 g) Earl Grey tea, loose tea 1 tbsp (15 ml) white vinegar ⅔ cup + ¼ cup (190 g) granulated sugar ⅓ cup (80 ml) canola oil 1 tsp vanilla extract For the blackberry compote, combine the blackberries, granu- lated sugar and water in a small pot. Let it simmer over medium heat until the blackberries turn mushy and have reduced to a thick consistency. This step may take 15 to 20 minutes. Keep stirring the compote occasionally with a spatula, and reduce the heat to low if needed. Then remove the saucepan from the heat, and add the lemon juice. Stir the compote, and transfer it into a heat-proof container. Chill it in the refrigerator. For the Earl Grey cupcakes, preheat the oven to 350°F (177°C) and line a cupcake tray with 12 cupcake liners. Begin by preparing the Earl Grey milk infusion. In a heat-proof bowl, add 1 cup (240 ml) of the vegan milk. Make the milk hot in the microwave, about 1 minute or longer if needed. Add the Earl Grey tea leaves to the milk. Stir and cover it with an airtight lid or plastic wrap. Allow the tea leaves to infuse the milk for 15 minutes, and then strain the liquid into a separate container. Set aside. Discard the tea leaves. In a medium-sized mixing bowl, combine the room temperature Earl Grey-infused milk, ⅛ cup (30 ml) of vegan milk and vinegar. Allow this mixture to sit for a few minutes until it is slightly curdled. Next add the granulated sugar to the Earl Grey milk mixture, and mix using a hand whisk until fully combined. Next add the canola oil and vanilla extract. Give it a good mix. (continued)52 Vegan Baking Made Simple Chocolate Almond Cupcakes Yield: Yield: 12 cupcakes These cupcakes have a rich chocolate flavor and are surprisingly fluffy and light as a feather. If you don’t believe me, try it yourself. The secret ingredient of this recipe is almond flour, which will keep these cupcakes tender and moist for several days. The fudge frosting on top is mildly sweet, decadent and a perfect pair to these cupcakes. I use almond flour in small quantities for many of my baking recipes to add extra moisture to the baked goods, so typically a bag of almond flour will last for at least 3 months in my kitchen if not more. I like to store almond flour in the freezer in order to maintain its freshness and extend its shelf life, which also saves me from spending extra money. Chocolate Cupcakes ¾ cup + 4 tsp (200 ml) unsweetened vegan milk, room temperature ½ tsp white vinegar ¼ cup (60 ml) canola oil ½ tsp vanilla extract ½ cup + 1 tbsp (130 g) light brown sugar ¾ cup + 2 tbsp (110 g) all-purpose flour ¼ cup (20 g) almond flour 2 tbsp (11 g) natural cocoa powder ½ tsp baking soda 2 tsp baking powder Pinch of salt Preheat the oven to 350°F (177°C) and line a cupcake tray with 12 cupcake liners. In a medium-sized mixing bowl, combine the vegan milk and vinegar. Allow this mixture to sit for a few minutes until it is slightly curdled. Add the oil to the vegan milk mixture, and mix using a hand whisk. Then add the vanilla extract and light brown sugar. Mix with a whisk to dissolve the sugar. In a separate bowl, combine all the dry ingredients: all-purpose flour, almond flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients into the liquid ingredients in three small additions, whisking in between each addition. Once the cupcake batter is fully mixed, portion it into the cupcake liners three- fourths of the way full for each cupcake using a cookie scoop or ladle. Bake the cupcakes for 13 to 15 minutes until they are firm to the touch in the center of the cupcake. Let the cupcakes cool completely in the cupcake tray, and prepare the chocolate fudge frosting. Alternatively, you can also store these cupcakes in an airtight container for up to 3 days. (continued)Breakfast Bakes 135 Banana Streusel Bread Yield: Yield: 8-inch (20-cm) loaf This banana bread is not just any banana bread. It is incredibly moist and tender, so you can easily fool your family and friends who are not vegan. I would call it bakery-style banana bread like the one you get from Starbucks®, but this bread is homemade and extra delicious. You can make variations to the recipe by adding chocolate chips or baking it without the streusel. A special mention for the streusel topping: It is perfectly crisp, effortless to make and gives a delicious texture to the banana bread. This recipe will quickly become your go-to banana bread recipe. Streusel Topping ½ cup + 1 tbsp (65 g) all-purpose flour ¼ cup (55 g) light brown sugar 2 tbsp (30 g) granulated sugar ¼ cup + 1 tsp (62 g) vegan butter, melted Banana Bread 1¾ (262 g) overripe bananas 2 tsp (10 ml) white vinegar ⅓ cup + 1 tbsp (89 g) vegan butter, melted ¾ cup (165 g) light brown sugar ⅛ cup (30 ml) unsweetened vegan yogurt, room tempera- ture 1½ cups (180 g) all-purpose flour 1½ tsp (7 g) baking powder ½ tsp baking soda ¼ tsp salt 1 tsp cinnamon powder ¾ cup (88 g) walnuts, chopped Brown Sugar Glaze 2 tbsp (28 g) vegan butter ¼ cup (55 g) light brown sugar 1½ tbsp (22 ml) unsweetened vegan milk, room temperature Pinch of salt For the streusel topping, combine the all-purpose flour, light brown sugar and granulated sugar in a bowl. Give it a good mix with a spatula. Pour the melted butter into the flour mixture. Mix everything using a spatula. It will have a crumbly texture. After you have the streusel dough ready, you can store it in the refrigerator until you prepare the banana bread batter. Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) loaf pan with baking spray, and line it with baking paper. In a medium-sized bowl, mash the banana with a fork or masher. Add the vinegar and mix it with a hand whisk. Then add the melted butter, light brown sugar and vegan yogurt. Mix everything until the sugar dissolves. Add the all-purpose flour, baking powder, baking soda, salt and cinnamon powder into the banana mixture. Mix gently using a hand whisk to ensure the batter is smooth and properly mixed. Fold in the chopped walnuts. Pour the banana bread batter into the prepared loaf pan, and sprinkle the prepared streusel crumbs on top in a thick layer. Bake for 35 to 40 minutes or longer if needed. Insert a toothpick to check if the bread is baked. If the toothpick comes out clean, then take the bread out of the oven. Let the banana bread cool in the pan for 30 minutes. Then, carefully lift the bread out of the pan, and let it cool completely on a cooling rack. For the brown sugar glaze, take a small pot and combine the vegan butter, light brown sugar and vegan milk. Let it come to a simmer over medium heat, and whisk to ensure the brown sugar has dissolved. Remove from the heat and add the salt. When the glaze has cooled to room temperature, you can drizzle it all over the banana bread. Once the glaze is set, then you can portion the banana bread to serve. Store in an airtight container at room temperature for 2 to 3 days.Breakfast Bakes 135 Banana Streusel Bread Yield: Yield: 8-inch (20-cm) loaf This banana bread is not just any banana bread. It is incredibly moist and tender, so you can easily fool your family and friends who are not vegan. I would call it bakery-style banana bread like the one you get from Starbucks®, but this bread is homemade and extra delicious. You can make variations to the recipe by adding chocolate chips or baking it without the streusel. A special mention for the streusel topping: It is perfectly crisp, effortless to make and gives a delicious texture to the banana bread. This recipe will quickly become your go-to banana bread recipe. Streusel Topping ½ cup + 1 tbsp (65 g) all-purpose flour ¼ cup (55 g) light brown sugar 2 tbsp (30 g) granulated sugar ¼ cup + 1 tsp (62 g) vegan butter, melted Banana Bread 1¾ (262 g) overripe bananas 2 tsp (10 ml) white vinegar ⅓ cup + 1 tbsp (89 g) vegan butter, melted ¾ cup (165 g) light brown sugar ⅛ cup (30 ml) unsweetened vegan yogurt, room tempera- ture 1½ cups (180 g) all-purpose flour 1½ tsp (7 g) baking powder ½ tsp baking soda ¼ tsp salt 1 tsp cinnamon powder ¾ cup (88 g) walnuts, chopped Brown Sugar Glaze 2 tbsp (28 g) vegan butter ¼ cup (55 g) light brown sugar 1½ tbsp (22 ml) unsweetened vegan milk, room temperature Pinch of salt For the streusel topping, combine the all-purpose flour, light brown sugar and granulated sugar in a bowl. Give it a good mix with a spatula. Pour the melted butter into the flour mixture. Mix everything using a spatula. It will have a crumbly texture. After you have the streusel dough ready, you can store it in the refrigerator until you prepare the banana bread batter. Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) loaf pan with baking spray, and line it with baking paper. In a medium-sized bowl, mash the banana with a fork or masher. Add the vinegar and mix it with a hand whisk. Then add the melted butter, light brown sugar and vegan yogurt. Mix everything until the sugar dissolves. Add the all-purpose flour, baking powder, baking soda, salt and cinnamon powder into the banana mixture. Mix gently using a hand whisk to ensure the batter is smooth and properly mixed. Fold in the chopped walnuts. Pour the banana bread batter into the prepared loaf pan, and sprinkle the prepared streusel crumbs on top in a thick layer. Bake for 35 to 40 minutes or longer if needed. Insert a toothpick to check if the bread is baked. If the toothpick comes out clean, then take the bread out of the oven. Let the banana bread cool in the pan for 30 minutes. Then, carefully lift the bread out of the pan, and let it cool completely on a cooling rack. For the brown sugar glaze, take a small pot and combine the vegan butter, light brown sugar and vegan milk. Let it come to a simmer over medium heat, and whisk to ensure the brown sugar has dissolved. Remove from the heat and add the salt. When the glaze has cooled to room temperature, you can drizzle it all over the banana bread. Once the glaze is set, then you can portion the banana bread to serve. Store in an airtight container at room temperature for 2 to 3 days.Next >