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.
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
1/2 tsp. Vitacost Himalayan Fine Pink Salt
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
- Preheat oven to 350 degrees F.
- 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.
- In another mixing bowl, sift flour, salt, and baking powder. Pour mixture into into wet ingredients and stir to combine.
- To make the crumb topping: pour all ingredients into a bowl and mix well. Set aside until you are ready to assemble.
- Take your cake pan and line it with parchment paper and grease it with butter and pour cake batter in.
- Slice bananas in half and then in half long ways. Place the bananas on top of the cake and top with the crumble mixture.
- Bake cake for 40-45 minutes or until a toothpick comes out clean.
- 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.