My new favorite way to use bananas is to make a coffee cake. This idea was originally inspired by this, banana coffee cake from another blog, Fat Free Vegan Kitchen. My big boy isn't really fond of bananas, so this is a delicious way to get him to enjoy. I love this recipe but really missed having the crumble on the top. I decided to use this cinnamon coffee cake from
"The Joy of Vegan Baking" and add bananas. This recipe is straight from the book. I used rice milk and whole wheat pastry flour.
1 cup (235 ml) non dairy milk
1/3 cup (78 ml) canola oil
1 tbsp (15 ml) white distilled vinegar
1 cup (125 g) unbleached all-purpose flour or whole wheat pastry flour
1/2 cup (100 g) granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
3/4 cup (94 g) unbleached all- purpose flour or whole wheat pastry flour
1/4 cup (50 g) granulated or brown sugar
1 to 2 tsp ground cinnamon
1/2 ground ginger
14 tsp salt
3/4 cup (115 g) chopped walnuts. Pecans and almonds work too.
1/3 cup (78 ml) canola oil or nondairy butter, melted
Preheat the oven to 350 degrees (180 C, or gas mark 4).
Grease a 9 inch (23 cm) square baking dish or cake pan.
To make the cake, combine the milk, oil, and vinegar in a bowl and set aside . In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish.
To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt, and nuts. Add the butter or oil, and use your hands to thoroughly work into the dry ingredients.
Add the banana slices on top of the cake batter. Spoon the crumble on top of the batter and cover the entire area.
Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let it cool slightly and serve warm or at room temperature.