Ironically, some of the treats I'm best known for making are banana-based - there's my infamous (with friends and family, anyway) banana bread (a variation of this one), gluten free banana muffins (post up soon!), cookies and now, this coffee cake packed with graham cracker streusel and dried banana slices. I think what makes my banana treats pop is that they always have a little twist to them, and I almost never make them the same way twice because I'm always trying out new flours, additions and techniques. This cake, though, was such a MAJOR hit at work that I was obliged to make it as per the recipe three times - and given the hefty amount of graham cracker streusel I managed to shove into the first batch it really is easy to see why a repeat performance was demanded!
Now, I'll admit - the original didn't have the dehydrated bananas in the middle. That said, when I finally got to try it out I knew it would be a winner. I wasn't wrong! The only thing that would have made it better - in my very humble opinion - would be chocolate. But hey, I guess you can't win them all!
Banana Crumb Cake
2 bananas, peeled
⅔ cup sugar
½ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
1 tbsp ground flaxseed
1 tsp vanilla extract
3 tbsp canola oil
⅔ cup milk alternative (I used unsweetened flax milk)
1 cup whole wheat flour
1 tsp baking powder
3 tbsp dehydrated banana slices (not banana chips), optional - included in NI
3 tbsp coconut oil or vegan butter
2 tbsp coconut sugar or dark brown sugar
¼ cup whole wheat flour
½ cup graham cracker crumbs (crush these for a vegan option)
2 tbsp water
- Preheat the oven to 350 degrees and line an 8” square pan with parchment.
- Mash bananas with the sugar, salt, cinnamon, nutmeg, flaxseed, vanilla, oil and milk until smooth.
- Add the flour and baking powder, mixing well.
- In a medium bowl, cut together the coconut oil, sugar, flour and graham cracker crumbs until mealy. Add water and stir to create large crumbs.
- Pour one quarter of the batter into the pan and top with dehydrated bananas (if using) and half the crumb mixture.
- Pour the remaining batter over and top with the remaining crumb mixture. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely in the pan.
Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 21.6 mg
Total Carbs: 24.2 g
Dietary Fiber: 2.5 g
Protein: 2.4 g