Banana Bread Coffee Cake
Servings 12
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.