Banana Coffee Cake
The first time I made this and posted it on Instagram and Tik Tok I thought I was really onto something. However people in the comments were happy to inform me that banoffee cake is already a thing. The thing is, I don't think it should be considered a “banoffee cake” because this is more of a coffee cake with an essence of banana and there isn’t caramel or buttercream.
Whatever this thing is called it has now become a household favorite that will maybe last 2 days as it never seems to last any longer than that before everyone is picking for crumbs.
A couple months ago I made a carrot cake baked oats that is reminiscent of this as they both have a cinnamony streusel topping and now I am trying to decide which one is my favorite because carrot cake with pineapple just has me in a choke hold but coffee cake and banana is just a match made in heaven.
Banana Coffee Cake
* Serves approx. 9 * Ingredients - For the streusel
1/4 cup - cold vegan butter ( cut in cubes )
1/2 cup - all purpose flour
1/2 cup - brown sugar
1/4 cup - white sugar ( I like Zulka sugar as it is bone char free )
1/4 tsp - salt
1/2 tsp - cinnamon
Ingredients - For the batter
1 cup - all purpose flour
1 1/2 tsp - baking soda
1/2 tsp - baking powder
1/2 tsp - cinnamon
1/2 tsp - salt
1 1/2 cup - mashed banana ( approx. 2 bananas )
1/4 cup - melted vegan butter
1/2 cup - white sugar
1/2 cup - apple sauce
1 tsp - vanilla
3/4 cup - almond milk + 1 tbsp lemon juice
Ingredients - Glaze
1/2 cup - powdered sugar
1 tbsp - vanilla almond milk
Instructions
Step 1 - Mise en Place
Gather all your dry and wet ingredients and pre heat your oven to 350 degrees Fahrenheit.
Step 2 - Prepare the batter
Measure out the liquid ingredients, I do this in a large pitcher style measuring cup. I like to do this first to allow the lemon juice and milk to create a sort of “buttermilk” and binds the cake together nicely.
In a bowl measure out the dry ingredients, whisk together to avoid over mixing and then pour in the liquid ingredients and stir gently till combined being careful to not over mix.
Step 3 - Make the streusel
In a bowl measure out the ingredients and drop in the cold butter and with your hands squish and scrunch the butter, flour, cinnamon and everything really well together till combined. I do this until everything looks and feels well combined and I have perfect little crumbly rocks which make for the best topping.
Step 4 - Bake
In a 8 x 8 greased baking dish, pour in the batter and then generously cover it all with streusel and bake at 350 degrees Fahrenheit for approximately 30 - 35 min.
Step 5 - Glaze
I don’t always do the glaze part because the cake and strusel is perfect as is but the glaze is classic. While the cake is baking you can prepare the glaze to drizzle over once your cake has cooled a bit.
Step 6 - Plate
Once the cake is done, let it cool on the counter a bit before adding the glaze or “drizzle”. This can easily be cut into 9 squares for 9 perfect portions. All that is left is to cut a piece and enjoy this delicacy with good company and maybe a cup of coffee.
