As I write this, I’m watching squirrels outside my window frantically search for nuts in the freshly fallen 4″ of snow. There’s a blue jay whose contrast to the white branch he just landed on is too beautiful not to appreciate. Then I remember it’s only October and I think, it’s way too early for this. My husband has been playing Brett Eldridge’s Christmas album on repeat , and baby seems completely taken with the cold white blanket that’s enveloped the outside, so I guess I’m the only one having trouble accepting it.
One of the best parts about this time of year is using the oven as an excuse to “warm the house up.” Our almost-200 year old Victorian runs chilly 8 months out of the year, and I love having a toasty kitchen. Soups, stews, and quick breads on repeat.
I had some overripe bananas hanging out on the kitchen counter for a few days too long, but couldn’t stand the thought of making one more loaf of banana bread. I searched Banana Coffee Cake and everything I found was full of sour cream and butter, you know- the good stuff. My banana crumb coffee cake is inspired by a vegan recipe I found on Beaming Baker. I loved the idea, but had no desire to make it totally vegan. I added an egg, altered the crumb topping a bit, and let me tell you – It was DELICIOUS.
Quick oats- I like quick oats for the streusel topping just because they’re a little finer, but if you have Old Fashioned oats on hand those will work too. If you are GF, make sure to use oats that are GF.
Vegan butter- I love Earth Balance vegan butter, but any brand will work! If you are not vegan or dairy-free, feel free to use the good stuff! Unsalted is always best in baking, as it helps you control the salt in your finished product.
Coconut sugar- I always have coconut sugar on hand, and use it in place of brown sugar in many recipes. It has a maple-y flavor and color, and is great for refined sugar-free baking. You can find it just about anywhere- I use Walmart’s organic brand. If you don’t have coconut sugar, use pure maple syrup or brown sugar.
Walnuts or Pecans- simply omit if you have a tree-nut allergy.
Coconut oil- I use regular coconut oil, which has just a slight coconut flavor. You can use refined coconut oil if you don’t like the coconut flavor, or avocado oil and canola oil work just as well here.
Oat flour- you can buy oat flour, or simply make your own! I blend regular old fashioned oats in my Vitamix and store it in an airtight container in the pantry.
Almond flour- almond flour or almond meal work in this recipe. If you are tree nut-free, you can substitute more oat flour or GF all-purpose flour blend.
Banana Crumb Coffee Cake
Makes 1 8×8 pan, about 6 servings
Prep time: 10 mins Bake time: 30 minutes Total time: 35 minutes
¼ C quick oats
3 T melted vegan butter or coconut oil
¼ C coconut sugar
¼ C walnuts or pecans, chopped
½ t ground cinnamon
3 very ripe bananas, mashed
¼ C melted coconut oil
¼ C pure maple syrup
1 large cage-free egg
1 t pure vanilla extract
1 ½ C oat flour
¾ C almond flour
1 t baking powder
½ t baking soda
1 t ground cinnamon
¼ t sea salt
Preheat oven to 350°F. Lightly spray 8×8 baking pan with nonstick spray.
Make the streusel: Add Streusel Topping ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside.
Make the banana coffee cake: Peel bananas and add to a large mixing bowl. Using a fork or potato masher, mash bananas until smooth. Add the coconut oil, maple syrup, egg and vanilla. Whisk until well incorporated.
Add oat flour, almond flour, baking powder, baking soda, cinnamon and sea salt. Whisk together until just incorporated, making sure no flour patches remain.
Pour batter evenly into prepared pan. Using a rubber spatula, spread into an even layer. Sprinkle streusel evenly over batter.
Bake for 30-35 minutes. Test for doneness by sticking a toothpick into the center of the cake. The toothpick will come out clean when the cake is done. Enjoy!