Banana Bread Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
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.
