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Banana Bread Coffee Cake

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.