Banana Crumb Cake

Are you a fan of bananas? To me, they are only palatable one of two ways - almost green and starchy, or baked into chocolate chip banana bread. If it was going to be banana bread on my plate growing up, it had to have chocolate chips in it, was preferably whole wheat (it was the only "whole wheat" baked good I liked as a young kid) and don't you even dare think about adding nuts. I'd like to say I've loosened my stance on the whole banana front, but truthfully, I just never developed my mom and sister's taste for the fruit. It's not bad mashed into a pseudo-soft serve in the middle of Summer, provided there's a hefty scoop of cocoa powder in there too, but smoothies, cereal and eating straight? I'll take a crunchy apple or some berries, thanks. 

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
Serves 9
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

Topping:
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

1. Preheat the oven to 350 degrees and line an 8” square pan with parchment.
2. Mash bananas with the sugar, salt, cinnamon, nutmeg, flaxseed, vanilla, oil and milk until smooth.
3. Add the flour and baking powder, mixing well.
4. 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.
5. Pour one quarter of the batter into the pan and top with dehydrated bananas (if using) and half the crumb mixture.
6. 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.
7. Cool completely in the pan.

Amount Per Serving
Calories: 172.0
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