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!
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
Banana-Pecan Coffee Cake
- 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
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.
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.
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.
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.