Introducing Banana Bread Coffee Cake – a deliciously unique way to use up those ripe bananas! This recipe is not only vegan and gluten-free but also packed with wholesome ingredients that are easy to find. Perfect for enjoying alongside your morning cup of coffee or as a delightful standalone treat.
Reasons to Love This Recipe:
- Banana Bread Coffee Cake offers a creative twist on traditional banana bread, making it a fun and tasty way to use up ripe bananas.
- This recipe is quick and simple to make, perfect for busy mornings or lazy weekends.
- Enjoy the delightful combination of flavors with a warm cup of coffee or sweet iced coffee.
- It’s suitable for various dietary preferences as it’s vegan, dairy-free, gluten-free, and grain-free.
- Not too sweet, but just right, with a delectable crunchy yet sweet and salty crumble topping.
Helpful Tips:
- Ensure bananas are mashed thoroughly to avoid any large chunks.
- Mix wet ingredients thoroughly before adding the dry ingredients.
- The batter will be thick, which is normal for this recipe.
- When cutting into squares, use a sharp knife and press down gently to prevent the crumble from collapsing.
- This recipe works well in various pans including a springform pan, loaf pan, or an 8×8 pan, so use your favorite.
Frequently Asked Questions:
- Can I use almond or coconut flour for the crumb topping instead of gluten-free flour?
Yes, you can, but keep in mind that the texture will differ. If you’re okay with that, give it a try! - Can I replace coconut flour with almond flour entirely?
Yes, you can, but note that the texture may be slightly softer. Alternatively, you can use oat flour as a substitute. - Can I substitute vegan butter with coconut oil?
Absolutely!
Banana Bread Coffee Cake
Ingredients
Coffee Cake
- 1 cup mashed ripe banana about 2 medium bananas
- 1/2 cup cashew butter or any nut/seed butter
- 1/4 cup maple syrup or honey/agave
- 1/3 cup oat milk or any nut milk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cups almond flour
- 1/3 cup coconut flour
- 3/4 cup vegan dark chocolate chips or any chocolate chips
Crumb Topping
- 1/4 cup vegan or regular butter melted
- 1/3 cup coconut sugar or cane sugar/brown sugar/monk fruit sweetener
- 1/4 tsp sea salt
- 1/2 cup gluten-free flour such as Bob’s Red Mill 1:1, or all-purpose flour if not gluten-free
Instructions
- Preheat the oven to 350°F and prepare your baking dish by greasing it with non-stick spray and lining it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Add cashew butter, maple syrup, oat milk, and vanilla extract. Mix until well combined.
- Incorporate almond flour, coconut flour, baking powder, baking soda, and salt. Fold in the vegan chocolate chips.
- Spread the batter evenly into the prepared pan and set aside.
- In a small bowl, combine the ingredients for the crumb topping until crumbles form. Sprinkle evenly over the batter, gently pressing down.
- Bake for 45-50 minutes until golden brown. Allow to cool completely before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Notes
- Thoroughly mash bananas to avoid large chunks.
- Mix wet ingredients thoroughly before adding dry ingredients.
- The batter will be thick.
- When cutting into squares, use a sharp knife and press down gently to prevent the crumble from collapsing.
- Feel free to use your preferred pan type for baking.