Laura Theodore’s Banana-Pecan Vegan Coffee Cake

Laura Theodore’s Banana-Pecan Vegan Coffee Cake
Heather Nicholds, C.H.N.
Laura Theodore’s Banana-Pecan Vegan Coffee Cake from Jazzy Vegetarian's Deliciously Vegan

I don’t remember the last time I had coffee cake… it must have been before I went vegan because I don’t think I’ve ever had vegan coffee cake – so when I was perusing the recipes in Laura Theodore’s new book, Deliciously Vegan, I was drawn in by her Banana-Pecan Coffee Cake.

Scanning the ingredients, while precisely 3 uber-ripe bananas sat on my counter, I knew this was meant to be. It also made the perfect excuse to re-supply myself with that sweet sweet nectar I love dearly: maple syrup.

Taking one for the team, I tested this recipe out to show you on video how it comes together. And I have to say, it is SUPER satisfying, it comes out sweeter than the ingredients would let you believe. There’s not too much sugar in here, and no oil, so it’s definitely not your typical coffee cake recipe – but the pureed bananas and the little dash of maple syrup really take it to top notch as far as my tastebuds are concerned! Jazzy Vegetarian's Deliciously Vegan Cookbook

So I can definitely vouch for this recipe’s deliciousness, and there are so many others in there that sound amazing: miso-parsley hummus, lemony-maple cranberry muffins, asparagus tart, sensational stuffed manicotti, gingered portobello steaks, seitan fajitas with cashew sour cream, cashew stuffed artichokes, blueberry tea cakes with vegan lemon “buttercream” glaze… I love the mix of easy everyday dishes, as well as slightly fancier (but still doable) recipes for holidays and entertaining.

Buy the book: Jazzy Vegetarians Deliciously Vegan

Best of all, you can enter to WIN a copy of Laura’s book – just head to the link above to get your name in the draw before next Friday (April 13).

a Rafflecopter giveaway

Note that there are a few ways to enter the contest, and that you can do this through your email without registering for a Facebook account if you don’t want to.

Contest closes March 12th at midnight Eastern Time. One entry per person. Eligible for US addresses only.

 

Laura Theodore’s Banana-Pecan Vegan Coffee Cake from Jazzy Vegetarian's Deliciously Vegan
4.67 from 3 votes
Print

Banana-Pecan Coffee Cake

Need coffee cake? This easy-to- prepare, enticing baked delight makes a fabulous mid-morning nosh. Laced with creamy ripe bananas, vanilla, sweet cinnamon and crunchy pecans, this cake will do triple-duty as a breakfast treat, afternoon snack or delectable dessert.
Author Laura Theodore, The Jazzy Vegetarian

Ingredients

  • 3 tablespoons golden flaxseeds
  • 2 cups whole wheat pastry flour
  • 1/2 cup vegan cane sugar plus 1 tablespoon, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 3 ripe bananas
  • 11/4 cups nondairy milk plus 1 tablespoon
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F. Lightly coat a 9 by 9-inch square baking pan with vegan margarine. Line the pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan.

  2. Put the flaxseeds into a high-performance blending appliance and process into fine flour. Put the ground flaxseeds, flour, 1/2 cup sugar, cinnamon and baking powder into a large bowl and stir with a wire whisk to thoroughly combine.

  3. Put the bananas, nondairy milk, maple syrup and vanilla extract into a blender and process for about 30 seconds, until smooth and creamy in texture. Add the banana mixture to the flour mixture and mix together using a large spoon to make a batter, adding more nondairy milk, 1 tablespoon at a time, if batter seems dry. Fold in the pecans. Pour the batter into the prepared pan and smooth the top. Sprinkle 1 tablespoon sugar evenly over the top of the batter. Bake for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

  4. Put the pan on a wire rack. Lift the cake out of the pan using the paper “wings.” Let cool for 20 to 30 minutes before cutting into squares and serving. Wrapped tightly and stored in the refrigerator, leftover cake will keep for 2 days.

Recipe Notes

Recipe and photo by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

12 Comments

  1. Courtney 2 weeks ago

    I prefer cooking

  2. Olivia 2 weeks ago

    Hmmm… baking?? Maybe.

  3. Mary Jane Byman 2 weeks ago

    I prefer cooking.

  4. Carol J 2 weeks ago

    Thanks so much, Heather. This looks great!

  5. Julie 2 weeks ago

    No coffee tho??

  6. RuthAnn 2 weeks ago

    Probably baking.

  7. Sheila 2 weeks ago

    I can’t wait to make this!

  8. Rachel 2 weeks ago

    Hard to say! I love both. But probably cooking if I have to choose.

  9. kyla 2 weeks ago

    i’m a baker!

  10. Lisa 2 weeks ago

    Cooking first, then baking, but we love it all! We love trying new things and we’re looking forward to trying this! Thanks for the opportunity. Your site is beautiful!

  11. Melissa 2 weeks ago

    Baking!

  12. Cassandra D 2 weeks ago

    I prefer cooking.

Leave a reply

Your email address will not be published. Required fields are marked *

*

NEW: The Plant-Based Diet Meal Plan Cookbook

Learn more