Banana-Coconut Crumb Cake

Banana-Coconut Crumb Cake
Makes 12 pieces

This crumb cake is dairy free, just the way Alex likes it. It’s delicious, which is good for the rest of us. Read the original post here.

Ingredients

For the cake:
1/2 cup oil
2 eggs
2/3 cup sugar
1/2 cup almond milk
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
pinch salt
1 very ripe banana, diced
1/4 cup sweetened shredded coconut

For the crisp topping:
1/4 cup slivered almonds
1/3 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons neutral oil

Preheat oven to 350°F. Grease a 9 by 9-inch baking pan. Combine the almond milk with the oil, eggs, sugar, and vanilla. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Fold the dry ingredients gently into the wet ones until combined. Gently fold in the bananas and the coconut. Pour into the pan.

In a mini food processor, grind the almonds for a few pulses until coarsely chopped. Add remaining crisp topping ingredients and process into into a dry dough. Distribute bunches of topping over the top of the cake.

Bake for 40-45 minutes, until the top of the cake has risen, the crumbs are golden, and a toothpick inserted into the cake comes out clean.