Don’t over mix or your cake will become tough. Add the wet ingredients to the dry ingredients in tha large mixing bowl and mix just until incorporated and everything is evenly moistened. In a medium bowl, mix all the wet cake ingredients. Mix all dry cake ingredients in a large mixing bowl, using a wire whisk. Generously butter a 9″x9″ square cake pan or a 10 inch cast iron skillet. ~ġ/4 cup melted vegan butter or vegetable oilġ/4 cup soy milk + 1 teaspoon fresh lemon juice (mix together and set aside to curdle) for the cake: ~preheat oven to 350 degrees F. Using fingers, work the butter into the dry ingredients to form a crumble. Place all crumb topping ingredients in a small bowl. crumb topping:Ģ teaspoons cinnamon (I always use Ceylon)ġ/3 cup cold vegan butter (I use organic Earth Balance) It’s a bit more dense without the buttermilk, but completely delicious. It still worked and tasted great, so if you don’t happen to have milk or lemons around, no worries. Note: I’ve made this a few times, and this last time I totally forgot to add the vegan buttermilk. ![]() It would make a great after school snack for kiddos, or a yummy lunchbox treat. I like it in the morning with my coffee, or in the afternoon with a cup of tea. Which brings me to this banana crumb cake. It’s a good thing I like smoothies, but sometimes I like to figure out new and exciting ways to cook or bake with ripe bananas. I like to wait to add the icing until I’m ready to serve and the cake is still slightly warm.We almost always have a pile of bananas that is ripening faster than we can eat them, so I end up having a LOT of smoothie breakfasts. If the cake is too warm when cut, then it will be crumbly. Let the cake cool for about 20 to 30 minutes before serving. Finally sprinkle the remaining streusel on top! Then for the top layer, the trick is to drop dollops of the remaining batter on top and then carefully connect the dollops when spreading into an even layer. To get that nice cinnamon swirl inside coffee cake, make sure the first layer of batter is spread evenly before sprinkling streusel on top. It will make a smoother and more consistent batter, therefore a better textured cake. Also, use room temperature sour cream and egg. If you don’t have a scale, be sure to spoon your flour into a measuring cup and level with a knife (don’t pack it into a cup). Weigh your ingredients with a kitchen scale. You know bananas are good for baking if the peel has brown spots. Not only do they add a sweeter and stronger banana flavor, but they also add moisture. You could also just bring it into work to share with coworkers! Great for sharing with family and friends at special occasions, such as Mother’s Day, Easter or baby showers.I love making this for a late breakfast or brunch on the weekends, but I also enjoy it as an afternoon snack! I love making a larger batch around the holidays when guests are visiting. The recipe can be doubled and baked in a 9×13 pan.The cinnamon brown sugar streusel makes a delicious swirl inside and doubles as the crumble topping. Brown bananas should never go to waste! They add natural sweetness and flavor to baked goods. It’s a great use for leftover bananas.Sure enough it turned out to be one of the most delicious banana recipes I’ve made! You will love how quick and easy it comes together. Then it dawned on me that banana bread and coffee cake would make the perfect hybrid breakfast treat. When it comes to using ripe bananas in baking, I’ve tried everything from your classic banana bread to banana to banana cream pie. Two delicious baked goods in one? That’s what you get with this banana coffee cake! It has all the flavor and tender texture of a banana bread, but with the delicious streusel topping of coffee cake.
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