Banana Snack Coffee Cake

This delicious Banana Coffee Cake is refined sugar free but still kisses that sweet tooth making it the perfect snack!

If you scroll through Instagram there is a very good chance you have seen a few coffee cakes as of late. They have been peppering my feed for a while now so when I saw 3 beautiful ripe bananas sitting on my counter I just knew what had to be done.

Bananas as we all know are sweet and the riper the banana the sweeter the fruit. I was tempted to not add any sweetener but caved and decided to add monk-fruit sweetener in the end. Monk-fruit is very sweet (in my opinion) so I tend to go easy when adding it to my desserts or in this case snack cake. They say to treat monk-fruit like sugar and use it 1-1 but in my experience I have found that far too sweet.

The wonderful thing about using this monk-fruit is that it is sugar free. Great for people watching their sugar intake. The topper for my snack cake does have coconut sugar which is lower on the glycemic level than brown sugar. You can always substitute your sweeteners to suit your personal preference .

Banana Snack Coffee Cake

Teri-Ann Carty

This delicious Banana Coffee Cake is refined sugar free but still kisses that sweet tooth making it the perfect snack!

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Prep Time 10

Cook Time 1 10

Course Breakfast, Desserts & Sweets, Snack

Equipment

oven
9" spring-form pan

Ingredients

CAKE INGREDIENTS

3 large ripe bananas (mashed well)
1 flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
½ cup lakanto
1 tsp cinnamon
1 tsp nutmeg
½ tsp fine sea salt
½ cup olive oil
1½ cup cashew milk
2 tsp vanilla
1½ cup oat flour (I ground mine from oats)
1½ cup gluten-free flour blend
1 tsp baking powder
1 tsp baking soda
½ cup chopped walnuts

TOPPING INGREDIENTS

1 cup buckwheat flour
6 tbsp cold vegan butter
½ cup coconut sugar
½ tsp cinnamon
pinch of sea salt

Instructions

Preheat the oven to 350. Grease a 9” round spring-form pan and cut a circle of parchment paper for the bottom of the pan.
Prepare flax egg by whisking flax and water together. Set aside to gel for a minimum 10 minutes.
In a medium large bowl mash bananas until there are no lumps. Add in sweetener, cinnamon, nutmeg, salt, vanilla, milk and olive oil and whisk until everything is well mixed.
Add dry ingredients and mix well. Add in chopped walnuts after batter is well mixed. Scrape batter into prepared pan and tap on the counter a few times to release air bubbles.
For the topping, place buckwheat flour, coconut sugar, salt and cinnamon and stir to combine. Using two knives or a pastry cutter cut cold butter into the flour mixture. Once butter is in smaller pieces use clean hands to combine butter. You are looking for a crumb-like texture. Spread crumb on top of cake and place in a preheated oven. Bake cake for 50-55 minutes until a toothpick comes out clean.
Allow the cake to rest in a round pan for 15 minutes before gently removing spring form. Once the cake has fully cooled you can gently remove the bottom of the pan and slide onto the cake stand of plate to cut. I served mine with strawberries and raspberries. Keeps well at room temperature for a couple of days.

Keyword baked, cake, dairy free, gluten free, plant based, refined sugar free, vegan

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