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Whole Banana Cake with Butterscotch Walnut Streusel

You're going to be surprised at how good this cake tastes when you use the whole banana. I also love that I don't have to throw anything away, even though I do compost all of our scraps, it still feels good having another use for what would usually be discarded. 
 
If I don't have you with the cake then don't forget the moist and buttery streusel on top of this cake, it complements the it perfectly. If you make it please let me know what you think on my social media pages at Instagram or my Facebook page, I'd love to see your work. Any constructive criticism is always welcome as well.  👍🏻😁💞
 
Makes: 1 medium bundt cake
 
SF | V | GF | GLF 

 

Ingredients:

 

Streusel:

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2 tbs coconut sugar, stevia & monk fruit blend​,  xylitol or erythritol*

1/2 cup walnuts

3 tbs dried fine coconut 

2 tbs vegan butter 

2 tbs rice syrup

1 tbs ground cinnamon

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Cake:

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2 cups LLWF Self Raising Flour

1/2 cup coconut sugar, stevia & monk fruit blend,  xylitol or erythritol*

1/2 cup dried coconut 

1 tbs mesquite - optional

1 tsp mixed spice or ground cinnamon

1 whole ripe banana

3 heaped tbs vegan butter

1 cup + 2 tbs almond milk

2 tbs Orgran No-egg powder*

2 tbs chia seeds

3 squirts vanilla liquid stevia 

1 tbs apple cider vinegar

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Whole Banana Cake with Butterscotch Waln
Preparation:

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Preheat oven to 180 ℃ and grease a medium bundt tin with vegan butter. 

 

Streusel:

 

  1. Add all of the streusel ingredients to a blender and gently bring it all together allowing it to break up the walnuts but not letting it get smooth. You may have to finish mixing it with a spoon if it gets too fine. 

  2. Spoon the mix into the bottom of the bundt tin and level it out.

  3. Put it aside while you prepare the cake mix.

 

Cake: 

 

  1. Add flour, sweetener, coconut, spice and mesquite, if using to a large mixing bowl and stir to combine.

  2. Add the rest of the ingredients to a blender and blend until smooth and creamy, then allow to sit for 3-4 minutes before adding to the dry mix.

  3. Just before adding to the dry mix blend through the apples cider vinegar then fold the banana mix into the dry mix without overworking the mix but making sure it's fully combined. 

  4. Spoon evenly into the bundt pan over the streusel mix pressing it down and smoothing the top

  5. Place into the centre of the oven and bake for 24-25 minutes or until it bounces back when gently pressed.

  6. Allow to cool for 10 minutes before turning out onto a wire rack

  7. Best enjoyed warm but also delicious cold! 

  8. Enjoy 💞

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NOTES & TIPS:

 

  • If you want a more sugar free streusel then sub the coconut sugar in the streusel with stevia & monk fruit blend​,  xylitol or erythritol* - these are the brands that I use and recommend. 

  • I usually use nuttalex for my vegan butter as it has that lovely buttery flavour that works well in cakes. 

  • Rice syrup is fructose free and therefore a better option if cutting back on sugar but maple syrup and date syrup can also be used as alternatives. 

  • The riper the banana the better the flavour of the cake will be.

  • Once again, for the cake, if you don't or can't get xylitol sub erythritol, stevia/monk fruit blend or coconut sugar. 

  • Organ No-egg is available at most supermarkets and health food stores, I use in a lot I my baking so it's worth the purchase. 

  • If you can't find the No-egg then use flax eggs. (2 tbs ground flax to 6 tbs water, stir and let sit for 10 minutes to thicken)

  • I have a small collection of Nirvana flavoured liquid stevia, they are concentrated and work wonderful in baking as they lend a sugar free magic to many of my recipes. My favourite are Nirvana Health Products , I love that they are Australian and organic.

  • When I say a heaped tablespoon, I mean a really heaped tablespoon. It's also a tablespoon that you eat with, not a measuring one. I plan to take some pics so you can get the visualise of what I mean. 

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