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.
Prep Time 15 minutes
Total Time 45 minutes
- 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.