Description
One bowl, one hour and 10 ingredients to make this ultra decadent but super healthy vegan banana coffee cake. Plus, this banana coffee cake is refined sugar-free, easy to make and nutritionally balanced!
Ingredients
Scale
Cinnamon Streusel
- ½ cup Spelt flour
- ⅓ cup Coconut sugar
- ⅓ cup Tahini
- Water as needed
Banana Coffee Cake
- 3 overripe Bananas
- ⅓ cup Coconut sugar
- ⅓ cup Tahini
- ⅓ cup Cashew milk or any Plant milk
- 2 tsp Vanilla extract
- 2 tsp Lemon juice
- 1 tsp Cinnamon
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 ½ cups Spelt flour
Instructions
- Preheat your oven to 350° and grease your loaf pan with cooking spray. I recommend lining the pan with parchment paper, but this is optional if you’re using a non-stick pan.
- Begin by making the streusel. In a bowl, add in the spelt flour, coconut sugar, salt and cinnamon. Whisk together. Next pour in the tahini and using your hands, mix the tahini into the flour mixture until it resembles wet sand. It should begin to clump and form clusters. If the streusel seems too dry, add ½ tsp of water at a time until it reaches a wet but loose crumbly texture.
- Onto making the batter. In a large mixing bowl, add in the 3 bananas and mash until no lumps remain. I like using a potato masher, but a fork also works well.
- Next, pour in the coconut sugar, tahini, milk, vanilla extract and lemon juice. Whisk together well until the batter looks homogenous. Sprinkle in the cinnamon, baking powder, baking soda and salt and whisk until combined.
- Finally, add in the spelt flour and fold into the batter using a rubber spatula. Mix the batter until the streaks of flour have disappeared — remember that over mixing the batter will make the banana cake turn out rubbery!
- Pour half the batter into the prepared loaf pan and shake gently to even out the batter. Sprinkle the half of the streusel topping and then pour the remaining batter on top. Finally, sprinkle on the remaining streusel.
- Pop the bread into the oven and bake for 45 minutes. At this point, check if the loaf is done by inserting a cake tester into the center, if it comes out clean it’s done. If not, continue to bake the loaf for another 10 minutes. Additionally, the loaf should be a dark brown and have a large crack in the middle. Once done baking, let the bread cool in the pan for 1 hour.
- Once the hour is up, remove from the pan and slice into the loaf. To store the bread, simply wrap it in plastic wrap or foil and store on the counter for up to 3 days or 5 days in the fridge.