Banana Coffee Cake

This recipe is a great way to use your old bananas and makes a nice tea time snack. It's a cross between banana bread and coffee cake, but I'm going with coffee cake! With the addition of pumpkin pie spice it's perfect for fall. I sprinkle the top with cinnamon and crunchy sugar, but I think a crumble topping would be a good option as well. A vegan cream cheese drizzle over the top could make it more decadent if you want more of a dessert vibe.

Makes one 8 by 8 coffee cake

Ingredients:

Dry

• 1 cup spelt flour

• 1/3 cup almond flour

• 2 Tbsp ground flax seeds

• 2 tsp pumpkin pie spice

• 1 tsp baking powder

• 1/2 tsp baking soda

Wet

• 1/2 cup unsweetened vegan yogurt (I used Foragers cashew yogurt)

• 2 ripe medium bananas

• 1/2 cup (heaping) pitted Medjool dates

• 1/4 cup maple syrup

• 2 tbsp runny tahini (I like this one)

• 2 tsp mild miso paste (I use this one)

• 2 tsp vanilla extract

• 3/4 tsp caramel extract (I use this one)

Topping:

• Cinnamon to sprinkle

• Demerara sugar (or other thick, crunchy sugar) to sprinkle

  
  

Instructions:

1. Preheat oven to 350 degrees and place parchment paper in an 8 inch square pan.

2. Combine dry ingredients and set aside.

3. Place wet ingredients in a Cuisinart or food processor and blend until smooth.

4. Add the dry ingredients to the wet and pulse to combine being careful not to overmix.

5. Pour into the parchment lined pan and sprinkle over the top with cinnamon, sugar, and a bit of flaked sea salt if desired. Bake for 40 minutes, then turn off the oven and leave for 5 more minutes.

6. Set on a rack to cool. Store in fridge.