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.
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!
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!