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“Best Banana Coffee Cake” (Mary-ified!)

Updated: Jun 16

Watch the video here:


-1/2c shortening/coconut oil/vegan butter, softened

-3/4c coconut sugar

-1 3/4c flour (we used Ardent Mills gluten free flour blend, new to our Costco)

-2tsp baking powder (we used our home-made corn-free baking powder - 2 parts cream of tartar, 1 part baking soda)

-1/2tsp sea salt

-1/2tsp cinnamon

-pinch nutmeg (because it’s high eugenol content adds a deeper banana flavour!)

-1/4tsp baking soda

-2 beaten eggs

-2 ripe medium bananas, mashed (about 1 cup)

-1/4c milk (we used “Elmhurst Milked Cashews” cashew milk

-1tsp vanilla

  1. Preheat oven to 375F

  2. In a bowl cream your butter/oil & sugar together well. Add 3/4c of the flour and stir just until it come together into coarse crumbs. Reserve 1/2c of crumbs for topping.

  3. Stir together remaining 1c of flour, baking powder, baking soda, salt, and cinnamon, then add to remaining crumb mixture.

  4. Combine eggs, mashed bananas, milk and vanilla, then add to dry ingredients & stir just until mixed.

  5. Spread into parchment lined 8x8 or 9x9 baking pan, sprinkle with 1/2c of reserved crumbs

  6. Bake at 375F for 25-30minutes (do the toothpick test to make sure its done. NOTE: if you use a 9” square pan the cake will be thinner and therefore bake a bit faster than if you use an 8” pan)

  7. Makes 9 squares.

Variation 1: we like to add 1/4c shredded coconut to the topping sometimes

Variation 2: add 1/2c chocolate chips to your batter before baking


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