Banana Cinnamon Coffee Cake

Ingredients

Yield: 9–12 slices
Well 8×8 in or 9×9 in
Behind 350°F / 175°C
Time: 30–40 minutes

Ingredients

Cake Batter

• 1 ¾ cups all-purpose flour (or GF 1:1 blend)
• ¾ cup coconut sugar
• 1 ½ teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup oat milk or coconut milk
• ½ cup olive oil
• 2 teaspoons vanilla extract
• 2 flax eggs
• (2 Tbsp ground flaxseed + 6 Tbsp warm water, rested 10 minutes)
• 1 cup mashed ripe banana (about 2 medium bananas)

Topping

• ½ cup Naturalvert Banana Cinnamon Granola, lightly crushed
• ¼ cup coconut sugar
• ¼ teaspoon ground cinnamon
• ¼ cup olive oil
  

Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9 pan with parchment.
2. Prepare flax eggs:
   Mix ground
3. Mix wet ingredients:
   In a large bowl combine mashed banana, plant milk, oil, vanilla, and flax eggs. Whisk until smooth.
4. Add dry ingredients:
   Sprinkle flour, sugar, baking powder, and salt over the wet mixture. Stir gently just until combined. Do not overmix.
5. Make sprinkle
   In a small bowl combine crushed Naturalvert granola, coconut sugar, cinnamon, and melted olive oil. Mix until crumbly.
6. Assemble:
   Pour batter into prepared pan and spread evenly. Sprinkle streusel across the top.
7. Bake 30–40 minutes until golden and a toothpick inserted in the center comes out clean.
8. Cool 15 minutes before slicing.