Cuque de banana (Banana Cake)

This recipe was shown to me by a coworker who wanted to challenge me to think outside my comfort zone and bring a childhood memory of hers back to life. Cuque de Banana is a classic Brazilian banana cake that is normally made with eggs and milk, so I decided to create my own plant-based version. Essentially, it’s a cross between crumb cake and banana bread and it’s super addicting. This dish makes a wonderful breakfast or even an after dinner treat. Whichever you decide, just know that a hint of Brazil has touched your kitchen.

Ingredients 

Cake:

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water

2 Tbsp. vegan butter, softened

1 cup plain almond milk

1-1/2 cup organic sugar 

2-1/2 cup whole wheat flour

1 Tbsp. baking powder

1 tsp. vanilla extract

4 bananas

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Crumb Topping:

1/2 cup whole wheat flour

1/3 cup organic sugar

1 Tbsp. ground cinnamon

4 Tbsp. vegan butter, melted

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Directions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, coming the sugar and butter. Mix well until smooth, add the eggs and stir until combined. Mix in the almond milk and vanilla, set aside. 
3. In another mixing bowl, sift flour, salt, and baking powder. Pour mixture into into wet ingredients and stir to combine.
4. To make the crumb topping: pour all ingredients into a bowl and mix well. Set aside until you are ready to assemble. 
5. Take your cake pan and line it with parchment paper and grease it with butter and pour cake batter in. 
6. Slice bananas in half and then in half long ways. Place the bananas on top of the cake and top with the crumble mixture.
7. Bake cake for 40-45 minutes or until a toothpick comes out clean.
8. Allow cake to cool slightly before serving. 

Chef’s tip: When using the toothpick to check on the cake, make sure you do not get a banana chunk. This will make you think the cake is not finished cooking, when it could be done.