Description
This Dairy-Free Banana Crumb Cake is a stepped up version of the best banana bread you’ve ever had! It’s full of banana flavor, and the pecan crumb topping puts it over the top.
Ingredients
Scale
For the cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 ripe bananas
- 1/2 cup coconut oil, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup Silk soy milk
For the crumb topping
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/8 teaspoon kosher salt
- 1/2 cup coconut oil, melted
- 1 cup pecans, chopped (optional)
Instructions
- Preheat an oven to 350°F. Butter and flour a 10-inch springform pan or a 9×13” baking pan.
- In a stand mixer fitted with a paddle attachment, mash the bananas until smooth. Add coconut oil and beat until combined with no lumps, and then add sugar, eggs, soy milk, and vanilla extract.
- Add in the flour, baking powder, and salt. Mix on low until just combined.
- Prepare streusel by combining all the ingredients in a medium bowl. Use your fingers to combine the ingredients and form course crumbles.
- Spread banana batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. If using a springform pan, remove the sides from the pan and slide the cake onto the rack. If using a 9×13”pan, let cool for at least one hour in the pan.