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banana bread coffee cake

Vegan 2-in-One Banana Bread Coffee Cake


  • Author: Liv B
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 pieces 1x

Description

Chocolate chip banana bread and coffee cake layered on top of each other with a cinnamon swirl inside.


Scale

Ingredients

Banana Bread Layer:

  • 2 bananas, mashed
  • 1/3 cup vegan butter or coconut oil
  • 3/4 cup sugar
  • 1/4 cup almond milk
  • 1 tbsp ground flax + 3 tbsp water
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup dairy-free chocolate chips

Cinnamon Sugar Swirl:

  • 1/2 cup brown sugar + 3 tsp cinnamon (mixed in a separate small bowl)

Coffee Cake Layer:

  • 1 cup non-dairy milk + 1 tbsp vinegar
  • 1/3 cup cane sugar
  • 1/3 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350 F. Grease a standard 10-inch bundt pan.
  2. Make the banana bread layer: Mix the ground flax seed and water together and set aside.
  3. Mash the bananas in a mixing bowl.
  4. Add the vegan butter, sugar, almond milk and ground flax mixture and stir well to combine.
  5. Add the flour, baking soda and baking powder and stir well to form a thick batter. Add the chocolate chips and stir until just combined.
  6. Pour batter into prepared pan and smooth into an even layer.
  7. Add the cinnamon sugar swirl: mix together brown sugar and cinnamon, then evenly sprinkle over banana bread layer.
  8. Make the coffee cake layer: In a small bowl, combine non-dairy milk and vinegar. Stir to combine then set aside.
  9. In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
  10. In a separate mixing bowl, combine the cane sugar, oil, vanilla extract and milk mixture. Stir to combine. Add the wet ingredients to the dry and stir to form a dough.
  11. Pour batter into pan and spread into an even layer.
  12. Bake in preheated oven for 48-52 minutes, until top is lightly golden brown and cracked, and a toothpick inserted in comes out clean or with a few crumbs.
  13. Let cake cool at least 10-15 minutes. Use a knife to loosen the cake from the sides of the pan. Gently invert onto a cooling rack. Let cool a bit more before slicing and serving! Great served warm :).

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