This banana cake is like banana bread on steroids. This cake is legitimately so delicious you may eat it in one sitting. This cake is my new best friend.
FYI coffee cake = cake that goes well with coffee, not a cake with coffee in it.
Servings: 8-12 slices
Time: 1h 30min
Topping ⅓ cup flour ½ cup packed brown sugar 1 tsp cinnamon Pinch salt 5 tbsp cold butter or margarine ½ cup your favorite granola
Cake 1½ cups flour 2 tsp baking powder ½ tsp baking soda 2 tsp cinnamon 1 tsp ground ginger ½ cup plant based butter or butter 1 cup packed brown sugar 2 eggs 1 cup smashed ripe banana (3 overripe bananas) ¼ cup milk or milk substitute (I used whole Mylk from Rebel Kitchen) 1 tbsp vanilla Pinch salt ⅓ cup Maple syrup
Preheat oven to 350ºF (160C fan forced) and place rack in the middle of oven. Butter and flour a 10 inch cake pan, preferably a spring form. You can also use a glass baking dish.
In a bowl, combine all topping ingredients except granola and combine using a fork until it resembles big crumbs. Stir in granola. Cake: 1. Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl to combine. 2. Whisk butter (or butter substitute) with sugar until creamy and smooth. Then whisk in eggs, vanilla, mashed banana, and milk. 3. Stir the dry ingredients into the wet to form a batter. Don’t over-mix. 4. Pour ½ the batter into the pan and smooth the top. Sprinkle ⅓ of the topping mixture on it and then cover with remaining batter. Sprinkle the rest of the topping evenly over the top. 5. Bake for 45 minutes to an hour or until a toothpick comes out clean in the center. 6. While the cake is still hot and in the pan, drizzle maple syrup in a spiral motion over the top to distribute it evenly. 7. Allow cake to cool for at least 30 minutes before removing from pan and enjoying.
8. Try not to eat the whole thing in one go.