I wanna scream so loud for you – Whole Wheat and Spelt Banana Coconut Crumble Cake


Emma is a huge fan of banana bread. I may have mentioned before how much she likes to have treats for play dates and that she requests specific ones for when certain friends visit. One of her pals has a dairy allergy so slowly we’ve been adding a few more dairy-free treats into our treat repertoire including this moist and flavourful combination of two classics, banana bread and crumble. Let me introduce whole wheat and spelt banana coconut crumble cake.

Whole Wheat and Spelt Banana Coconut Crumble Cake

It took a lot of bananas to get this recipe where Emma really loved it. We worked on eliminating the butter but found that without a substitute it was a little too dry. Adding extra bananas just made it more banana-y. Adding pureed prunes gave the cake a taste and faint scent of prunes (not my favourite smell!). Adding applesauce didn’t provide any addition to the flavour at all. And then, remembering I recently purchased some coconut oil, I decided to give it a try.

There’s quite a buzz regarding the many benefits of coconut oil. I want to dig deeper on this topic because there are really a lot of passionate coconut oil supporters out there. Although, I haven’t found scientific evidence supporting some of the claims, the NYTimes had a good article regarding coconut oil last year. In summary, moderation is key (surprise!): even though it is a saturated fat, which is usually a bad thing to consume, it is also filled with good essential fatty acids and antioxidants. And unlike its partially hydrogenated version, unprocessed virgin coconut oil contains no trans fats.

We stayed true to the rest of our recipes by keeping this one nut-free and by trying to incorporate other healthy ingredients – and this one is chock full of them with added ground flaxseed (for Omega 3s) and whole wheat and spelt flours (increased fibre). The flours also help provide a more nutty flavour without any added nuts.

There was much rejoicing when the first few bites of this cake were consumed. Since then, it has been enjoyed many times and hopefully, I’ll be enjoying it with my girls again this Mother’s Day weekend. With a warm caramel-topped latte. Sitting by the window in our sunshine-filled kitchen. That sounds about right. Just like this cake.

Although I can’t bake you all banana coconut crumble cake for Mother’s Day, here’s a little something instead. You’ll need about 3 1/2 minutes (Watch Sarah Kay on TEDTalks).

Happy Mother’s Day!

Whole Wheat and Spelt Banana Coconut Crumble Cake

inspired by our Banana Bread and Crumble
(1-8″ round cake, serves 12)

Crumble:
  • 3 tbsp virgin coconut oil, melted
  • scant 1/4 cup dark brown sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup old-fashioned rolled oats
  • 1 1/2 tsp ground cinnamon
Cake:
  • 4 very ripe bananas, mashed
  • 1 1/2 tbsp virgin coconut oil
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose spelt flour
  • 2 tbsp ground flaxseed

Add all of the crumble ingredients to a medium bowl and mix until the dry ingredients have all been moistened by the coconut oil. Set aside.

Heat the oven to 350F and line an 8″ round cake pan with parchment paper. Ensure that the paper extends over the edges so it can be used to lift the cake out of the pan and catch the crumble bits when the cake has cooled.

In large bowl, combine the mashed bananas with the coconut oil. Add the brown sugar, egg and vanilla and mix well. Sprinkle the baking soda and salt evenly over top the the banana mixture and stir. Next, add the flours and ground flaxseed and mix until the flours are completely moistened.  Do not overmix.

Pour batter into the prepared cake pan. Sprinkle the crumble mixture evenly over top of the batter. Bake in a preheated 350F oven for 45-50 minutes until a toothpick comes cleanly out of the center of the cake.  Remove from oven to a rack and let cool 15 minutes. Lift cake out of the pan using the parchment paper and let cool until you’re ready to serve.

Tips and Suggestions:

  • Make sure the bananas going into the cake are very ripe. If they aren’t, you may decide you’d like more sugar in the batter.
  • Virgin coconut oil is solid at room temperature. To melt it, just put it into a microwave-safe bowl and  warm it for 30 seconds at 50% power. Check to see how it’s doing – if it’s not melted yet, put it in for another 15-30 seconds. It should be ready to go after that.
  • Quick oats are fine for the crumble. The texture will be less crispy than with old-fashioned rolled oats but it will still have the same great taste.
  • Try adding a small handful of unsweetened shredded coconut to the crumble. I dare you!

Many of the posts on EmmaEats are titled after songs we know or lyrics from those songs. I’ll be trying to include those in posts going forward. I’d love to hear if you’ve been enjoying them!

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