Banana Streusel Coffeecake

banana cake

I have to warn you, this recipe for Banana Streusel Coffeecake is dangerous.

If you do not have an exit strategy for getting rid of this cake you will be in big trouble.

I suggest to call a friend or a family member ahead of time to arrange for its’ pickup so you are not left alone with it in the house! LOL

I honestly don’t remember much, except that when I came to my senses, half of the cake was gone with no signs of how it happened.

I did indeed have a stomachache though, since no one is really supposed to eat an entire half coffeecake in once sitting…………are they?

I sent the rest with my friend back to Vermont!  Thankfully!

But from what I was told, she and her daughter fought over the last piece before they got to Massachusetts!

5.0 from 2 reviews
Streusel Topping
First prepare the streusel topping and freeze while you are preparing the batter for the coffeecake
  • All Purpose Flour 1 cup (130g)
  • Light Brown Sugar ¾cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g)
  1. Cut the cold butter into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
5.0 from 2 reviews
Banana Streusel Coffeecake
Prep time
Cook time
Total time
Prepare a 10" Cake pan with pan grease and a parchment circle for added insurance
Preheat oven to 375° F
Make sure all ingredients are at room temperature before mixing
Serves: 1- 10" cake
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar 1 cup (200g)
  • Salt 1½ teaspoons (7g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Ripe Bananas medium sized 3 (approx 335g)
  • Buttermilk ½ cup (120ml)
  • Miniature chocolate chips 1 cup (150g)
  • Toasted Pecans ¾ cup (85g)
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  3. Add the mashed ripe bananas and mix well.
  4. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  5. Add the buttermilk slowly while mixing on medium speed.
  6. Add the chocolate chips and pecans, mix to blend.
  7. Pour batter into prepared pan and then top with frozen streusel.
  8. Bake for approximately 45 to 50 minutes or until a cake tester comes out clean.
  9. Cool completely before slicing
Store cake wrapped well at room temperature for up to 4 days

Store in refrigerator for longer shelf life

Baked cake can be frozen for up to 1 month
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Zucchini Muffins

zucchini muffins feature

Summer time here in the USA means bushels full of zucchini in every supermarket and farm stand.

Back in my younger years when my family was closer together, several of my aunts, uncles and cousins had vegetable gardens of their own; so we would often get baskets of zucchinis delivered to our door weekly!

This kept my mom and I busy for days and we would then return those baskets filled with zucchini breads and muffins and the process would repeat!

I always loved my mom’s zucchini muffins.  Lightly toasted with a slathering of cream cheese! Yumm!

Now that I have switched to a vegan lifestyle, I have adapted this recipe to omit the eggs and I am using flax eggs as a replacement.

Flax eggs are ground flax seeds steeped in alternative milk or water to thicken. 2 Tablespoon flax + 3 tablespoons water (or almond milk) = 1 egg
For those wanting to use real eggs- omit the flax and almond milk from the recipe below, add 2 eggs and proceed as normal

IMG_0892 IMG_0897

These muffins light & delicious, they are so super moist and slightly healthier than the traditional egg recipe with that addition of ground flax seeds.


Zucchini Muffins
Prep time
Cook time
Total time
*Note I used almond oil but you can use any oil of your choice
You may use a greased standard sized loaf pan if you prefer Zucchini Bread instead of muffins. Bake time will be closer to 35 minutes
Shred zucchinis with their skin, no need to peel
Serves: 9 standard muffins
  • All Purpose Flour 1 cup (130g)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder ½ teaspoon (2.5g)
  • Salt ½ teaspoon (3g)
  • Ground Cinnamon ¾ teaspoon (2.5g)
  • Almond Oil ½ cup (110g) (120ml)
  • Granulated Sugar ¾ cup (150g)
  • Flax Seeds ground fine 4 Tablespoons (28g)
  • Almond Milk 6 tablespoons (90ml)
  • Vanilla Extract 2 teaspoons
  • Chopped Pecans ¾ cup (85g)
  • Shredded Zucchini 1¼ cup (225g) (approx. 1 medium zucchini)
  1. Preheat oven to 350°f (177°c)
  2. In a small bowl combine the ground flax seeds with the almond milk. Let stand for about 5 minutes to thicken.
  3. Shred the zucchini and fine chop the pecans.
  4. In a large mixing bowl combine the sugar, vanilla extract, oil and salt together, whisking vigorously to smooth.
  5. Add the flax "eggs" (or real eggs if you are using eggs) to the sugar mixture and whisk smooth.
  6. Add the shredded zucchini and chopped pecans.
  7. Sift the flour, cinnamon, baking soda and baking powder directly into the zucchini batter, stir with a wooden spoon or rubber spatula until everything is uniform.
  8. Distribute batter evenly to make 9 standard sized muffins
  9. Bake for approximately 28 - 35 minutes or Until They Are Done
Store Zucchini muffins (or bread) in an airtight container for up to 4 days at room temperature.

For longer storage, cool completely then wrap in plastic wrap, freeze for up to 2 months





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