Banana Crumb Cake (Dairy Free)

Ingredients

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 ripe bananas
• 1/2 cup coconut oil (room temperature)
• 1 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup Silk soy milk
• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/8 teaspoon kosher salt
• 1/2 cup coconut oil (melted)
• 1 cup pecans (chopped (optional))

Instructions

1. 1

   Preheat an oven to 350°F. Butter and flour a 10-inch springform pan or a 9x13” baking pan.

2. 2

   In a stand mixer fitted with a paddle attachment, mash the bananas until smooth. Add coconut oil and beat until combined with no lumps, and then add sugar, eggs, soy milk, and vanilla extract.

3. 3

   Add in the flour, baking powder, and salt. Mix on low until just combined.

4. 4

   Prepare streusel by combining all the ingredients in a medium bowl. Use your fingers to combine the ingredients and form course crumbles.

5. 5

   Spread banana batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. If using a springform pan, remove the sides from the pan and slide the cake onto the rack. If using a 9x13”pan, let cool for at least one hour in the pan.