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Vegan Banana Coffee Cake

moka coffee pot
Vegan Banana Coffee Cake combines ripe bananas, plant-based ingredients, and a crunchy topping for a moist, dairy-free delight.
Print Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 10 servings
Calories 280 kcal

Ingredients
  

  • 2 ripe bananas mashed
  • 1/3 cup coconut oil melted
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup almond milk or any plant-based milk

Crumb Topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 tablespoons coconut oil solid
  • 1/2 teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the cake pan.
  • Mash the bananas in a bowl until smooth.
  • Mix melted coconut oil, brown sugar, and vanilla into the mashed bananas.
  • Combine flour, baking powder, baking soda, and salt in a separate bowl.
  • Add dry ingredients to the wet mixture, alternating with almond milk, and stir until just combined.
  • For the crumb topping, mix flour, brown sugar, cinnamon, and solid coconut oil until crumbly.
  • Pour batter into the prepared pan and sprinkle the crumb topping evenly.
  • Bake for 35 minutes, or until a toothpick comes out clean.
  • Let the cake cool for 10 minutes before slicing and serving.

Notes

Nutritional Information (Per Serving)

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 8g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Potassium: 10%
  • Calcium: 5%
  • Iron: 6%
  • Vitamin A: 3%
  • Magnesium: 8%

Additional Notes

  • Use oat milk for a nut-free version.
  • Add a handful of vegan chocolate chips for extra indulgence.
  • Store leftovers in an airtight container to keep the cake moist