E Cooks: Banana Coffee Cake

by on May 5, 2008
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E CooksIt’s been a long time since my daughter has helped me out with a recipe, so yesterday when E volunteered to assist me with breakfast, I eagerly set her to work measuring and stirring. I had the recipe all worked out on paper, so I didn’t think there’d be much opportunity for her to contribute creatively. As she does with any endeavor, she asked a thousand questions: “What’s the difference between baking powder and baking soda?” “Why do you add salt when cake isn’t salty?” “Why do you call it ‘flax egg’ when there isn’t any egg in it?” Though she often takes her interrogations to ridiculous extremes (“If we shot the batter into space…”), on this particular occasion she asked a lot of good questions that gave me the chance to educate her a little on baking–or at least the little I know about baking.

When it came time to add the banana to the cake, she stopped me with a question: “What, only one banana? It needs more than that or it’s not really banana cake!” I had to agree, so I dutifully added another banana. And you know, the higher fruit to batter ratio just might have been what made this cake so incredibly delicious.

Kids Love Banana Coffee Cake!

It’s creamy. It’s sweet. It’s so creamy and sweet that I almost called it Banana Pudding Cake. The bananas melt down to a creamy layer that dissolves into the cake around it so that it’s hard to tell where bananas end and cake begins.

All four of us–my crew plus E’s friend G–were amazed at how good this was. D and I actually had the same articulate response: “Mmmmm. Ohhhh.” In fact, this cake may have been too good: with 4 of us and only 6 pieces, there weren’t enough “seconds” to go around. Perhaps it would be better to serve it as dessert after a full meal than to count on it as a filling breakfast because it will just make you want more!

Banana Coffee Cake

If you’re looking for easy recipes that kids like to make as well as eat, take a look at some of our other E Cooks collaborations:

Banana Coconut Bars
E’s Fruit Salad with Strawberry Sauce
Southern-Style Banana Pudding
Rainbow Stir-Fry

My other coffee (aka “breakfast”) cakes:

Pineapple Coffee Cake
Coconut Chai Breakfast Cake
Sugar-Free Coconut Chai Breakfast Cake

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{ 44 comments… read them below or add one }

1 SusanV August 6, 2009 at 8:14 am

Older comments that were posted before the blog moved:

OpenID dessertobsessed said…

I’m eating breakfast as I read this, and my breakfast of a banana and almond butter is not even close to the deliciousness of your cake! I want that for breakfast!

10:39 AM, May 05, 2008
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OpenID skinartia said…

This looks so delicious!…though I’m not sure why “coffee” is in the title and it looks more like a pie than cake. :)

11:09 AM, May 05, 2008
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SusanV said…

Skinartia, according to Wikipedia, a coffee cake is “A cake served with coffee or eaten at breakfast. Under this definition, a coffee cake does not necessarily contain coffee. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. Apples are also a common fruit to add to this dessert, and one might hear the phrase ‘apple coffee cake’. These cakes sometimes have a crumbly or crumb topping called Streusel.”

I grew up eating coffee cake and just assumed that everyone knew what they were. I naively thought that the last person who asked why my coffee cake didn’t contain coffee was making a joke. Sorry! I should alway remember that we don’t all share common childhood foods.

11:17 AM, May 05, 2008
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Ricki said…

Fantastic. And lucky me, we’re only two (humans) in our house–so we’ll have plenty! Can’t wait to try this out.

11:30 AM, May 05, 2008
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OpenID skinartia said…

Thanks, Susan! That makes much more sense. :) I had no idea that coffee cake had a broader definition than I thought and the few times I did hear about it I assumed it had coffee in it. Looks like I may have missed out on a few tasty cakes!

11:34 AM, May 05, 2008
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Karina said…

I love “E Cooks”! This recipe sounds fabulous. And the photographs are sweet. Susan- I love seeing a glimpse of your life- and E, of course! She is a sweetheart.

11:40 AM, May 05, 2008
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Sue H said…

OMG, this sounds so good…and I just happen to have a couple of bananas here that should be used.

11:55 AM, May 05, 2008
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Jackie said…

I like the idea of adding slices of banana to the cake. Mmm. You must be proud to have such a talented young cook in the family.

12:58 PM, May 05, 2008
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Holler said…

That looks really delicious! What an absolute treat for breakfast! I would fight everyone else off with my fork, personally:)

4:34 PM, May 05, 2008
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Bianca said…

Wow! That looks so tasty! Like banana pudding, only cake…which I think is better.

4:34 PM, May 05, 2008
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Animal-Friendly said…

It looks great! I can tell that the second banana mad it super moist just by looking at the picture.

I love cooking with my little brother because he also asks a lot of questions. It’s one of the greatest feelings in the world to know that you’re helping them get in the kitchen :)

5:20 PM, May 05, 2008
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Melisser; the Urban Housewife said…

This sounds SO good! I’ll have to obtain more bananas with a quickness, then beg for them to over ripen!

9:06 PM, May 05, 2008
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moonwatcher said…

What a delightful “E Cooks”l post, and a delicious looking coffee cake!! I really enjoyed seeing the pictures of the girls and the end results of the combined effort, too. And all the questions. Such good ones. . .looks like you’ve got an energetic and intelligent young lady on your hands with a good sense of humor. . the smart ones always ask the most original questions. . .I agree E’s suggestion to add the second banana is inspired. . . thanks for the sweet slice of life. . .

10:06 PM, May 05, 2008
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ABH said…

Thanks for doing what you do. I love having a place to go to for good vegan recipes. This one looks like a keeper (I’m trying your Red Beans and Rice tomorrow).

I’m trying to incorporate more vegan dishes in my diet, but it’s a slow process for me. I’m still holding on to the cheeses and lots of “little” things like honey and cane sugar. Blogs like yours make life during this transition easier and tastier!

2:49 AM, May 06, 2008
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Ruby Red Vegan said…

I am definitely going to try this – I love coffee cake! Thanks for the recipe. :)

6:18 PM, May 06, 2008
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veggiefrog said…

I made this tonight and it was excellent, I’m adding it to my collection. Next time I’m slicing the banana’s thicker and adding 3!

9:58 PM, May 06, 2008
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Sarah said…

I’m unsure how to use ground flax seed. I bought Bob’s Red Mill’s ground flax seed meal and I tried to use it in another recipe in place of an egg. I tried to thicken it with water in my food processor, but ended up making a huge mess. Should I buy whole flax seeds and then grind them? Or since they are already ground, can I just add the water and wait for them to thicken?

10:23 PM, May 06, 2008
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julie hasson said…

This cakes sounds fantastic Susan! How fun too, to read about you and E making the cake together. My son asks me similar questions, so I cracked up reading about your adventures.

10:37 PM, May 06, 2008
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Anna said…

Yumtastic! I made this for a Mom’s breakfast this morning and it was soooo good! It was a huge success and will definitely add it to my coffee cake rotation. Since you said it was a little sparse for a crowd, I made a batch and a half of batter to fluff it up a bit and it was delicious! Thank you.

11:34 AM, May 07, 2008
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S. said…

I love reading your blog. It makes me feel like I am little again. You’re the vegan mom I always wished I’d had!!

1:14 PM, May 07, 2008
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Susan from Food Blogga said…

Now that’s a breakfast I’d hop out of bed for!

6:25 PM, May 07, 2008
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fanta said…

That coffee cake looks amazing – Susan, I’m a student in Senegal right now, and I check out your blog whenever I’m planning what to cook when I go home – thanks for all the delicious-looking food!

9:02 AM, May 08, 2008
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Erin said…

This cake looks amazing. Cooked bananas are a wondrous thing!

1:37 PM, May 08, 2008
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Furniture27 said…

I am such a huge fan of banana cake or banana nut bread!

10:51 PM, May 08, 2008
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Anonymous said…

I googled vegan recipes and found your blog. The recipes look yummy and easy…and I think I could eat this whole banana cake even though it would be wrong!

8:03 AM, May 09, 2008
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Anonymous said…

I was wondering if anyone could help me out with this question: is there a difference between one tablespoon of flaxseeds ground and one tablespoon of ground flaxseeds? And if so, what would the equivalent of one tablespoon ground flaxseeds be to one tablespoon of flaxseeds ground? Am I making any sense to anyone? Ain’t the English language great?!

1:00 AM, May 11, 2008
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SusanV replied…
The difference is that “one tablespoon of flaxseeds, ground” means you measure the flaxseeds before grinding. “One tablespoon of ground flaxseeds” means you grind a bunch first and then measure out a tablespoon. It makes just a little difference in the amount, but probably not enough to affect this cake, so use whatever’s easiest for you.

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Rachael said…

I made this yesterday as an early mother’s day treat and it was so amazing! I sprinkled a little finely chopped chocolate on top of the first cinnamon sugar layer and it added a nice touch. I also used spelt flour, which worked really well. Thanks for (another) awesome recipe!

7:21 AM, May 11, 2008
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Heather said…

I made this for my mom’s breakfast on Mother’s Day. She adored it. Thank you for the fantastic recipe. :]

12:41 PM, May 11, 2008
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Syn* said…

THIS SOUNDS AMAZING!!!! is there any substitute for the soy yogurt? perhaps apple sauce?

1:35 PM, May 11, 2008
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SusanV said…

Apple sauce should work fine. I prefer the yogurt, but if you don’t have any, apple sauce will do.

1:40 PM, May 11, 2008
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Anonymous said…

O gosh, Susan! I made this yesterday! One of the best deserts ever…
It was the best about 1/2 hour after I took it out of the oven, still a bit warm, mmmmmm.
And my son added some fresh home made strawberry jam and that was his snack & dinner (he ate half of the whole thing!). This one is a winner, thank you.
Polona

1:47 AM, May 12, 2008
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Anonymous said…

I have made this twice and it was absolutely AMAZING!!! Gooey and just sweet enough – heaven! The second time I made it, I jazzed it up even more by stirring some canned pumpking into the batter, sprinkling some frozen wild blueberries over the bananas, and then added unsweetened coconut and chopped walnuts to the topping. Oh, and I reduced the agave to 1/4 cup. It was soooooo delicious!

2:16 PM, May 13, 2008
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moonwatcher said…

Susan, this is fabulous–I think someone else said heavenly? and I, my son and his girlfriend agree–we loved it!! I was amazed at the texture of the cooked bananas, and the nice complement of textures throughout that were just delicious together. . .thanks!

11:48 AM, May 14, 2008
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Virginie P. said…

Thanks E for this recipe.

12:23 PM, May 14, 2008
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Anonymous said…

I don’t have agave nectar, could I use maple syrup or something?

10:12 AM, May 16, 2008
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zizi lisa said…

this was DELICIOUS! i made it for my mom for mother’s day and neither of us could stop eating it! i’m making it again this weekend and will double the recipe so i can bake it in a bigger pie pan. i felt like i was a little short in the 8″x8″ pan i used. THANK YOU!

10:10 AM, May 17, 2008
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SighsofmyLife said…

I made this tonight, and it was wonderful! So yummy and sweet – it made a great treat after a hard workout. I will definitely make it again.

8:51 PM, May 20, 2008
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Erin said…

Susan, I’d like to make this tomorrow for a weekend trip, but one friend is allergic to soy. Any ideas on substituting for the soy yogurt? My first instinct is mashed banana, but that might just be banana overkill.

3:02 PM, May 22, 2008
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SusanV said…

Erin, in my opinion, you can never have enough banana–but that’s just me. If you don’t want to use banana, try apple sauce. And, if it doesn’t have to be fat-free, you could use non-hydrogenated margarine instead (but that might contain soy).

3:33 PM, May 22, 2008
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Erin said…

Thanks for the suggestion! I made one with mashed banana and it was definitely not too banana-y, and I made one with peanut butter. Soy-allergic friend was very happy.

11:03 AM, May 28, 2008
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ChocolateCoveredVegan said…

Is it possible to do this without the flaxseeds? I wanted to make it soon, and have all the other ingredients, but I’m not planning a trip to Whole Foods for a while, and don’t have flaxseeds :o(
Do you think Ener-G replacer would work?

Sorry for the questions! It looks delicious :o).

7:10 PM, June 04, 2008
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SusanV said…

I haven’t tried it with EnerG, so don’t hate me if it comes out wrong, but I think it would work fine. Good luck!

7:16 PM, June 04, 2008
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ChocolateCoveredVegan said…

Haha I could NEVER hate you! You invented tofu quiches, therefore you = vegan goddess :o)

1:20 PM, June 09, 2008
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Sunshinemom said…

Only a week since I began being vegan. I do not get soy yogurt where I live. Is there anything I can substitute it with? Something homemade as India does not have many of the market substitutes I find in some of the recipes! Thanks!

12:54 PM, June 18, 2008
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Sunshinemom said…

Me again – I need a substitute for the agave nectar too!

12:56 PM, June 18, 2008
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Pippa said…

We love it,can I use gluten free flour,do you think it will work?

7:43 AM, June 22, 2008
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Lexi said…

wow, I just found your blog, and I must say I’m quite in love with all the delicious recipes ! (I’m not vegan :D) A few questions for anyone out there: 1) I can’t find/don’t have agave nectar…is there a substitute i can use? 2) After reading the comments, is “flax seed, ground” and “ground flaxseed” the same thing?

Thanks in advance!

12:31 PM, June 22, 2008
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Anonymous said…

Awesome! I just turned off the oven on mine…smells divine! I used a combination of soaked buckwheat and millet, blended with rolled oats for the “flour” and only had to add about 1/4c of water to thin the batter out (I also stirred in some whole rolled oats for texture). I used sucanat, cinnamon, ground flax, baking powder, and prune baby food to complete the batter, then put my 2 sliced bananas between the layers. I can’t wait to try it!

4:39 AM, July 18, 2008
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SusanV said…

Lexi, instead of agave, you can use any liquid sweetener (corn syrup, maple syrup, rice syrup, etc.) Maple syrup will have a strong maple taste, though.

Yes, ground flax seed is really what I mean, though for this recipe it really doesn’t matter if you measure the flax seed before or after it’s ground.

9:52 AM, July 20, 2008
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SusanV said…

Sunshinemom, I have successfully made this by substituting silken tofu for the yogurt. I’ve also made it using “soy buttermilk”: soymilk with about a tablespoon of lemon juice added, which causes it to curdle. Though both of these substitutes work, the soy yogurt tastes best, which is why I didn’t mention them in the recipe.

9:55 AM, July 20, 2008
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Shez said…

This was fabulous. I turned it gluten and soy free. I used Bette Hagman’s flour and instead of soy yoghurt and milk I stuck 1/2 cup of water into the Vitamix with a handful of cashews. Once it was smooth, I added 2 teaspoons of lemon juice to sour it.

3:50 PM, July 27, 2008
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Jessica said…

Incredible! My fiance loved it, I’ll be making this again (especially for visitors).

2:34 AM, July 31, 2008
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ileana said…

Hi Susan,

do you think I could use wheat germ instead of ground flax?

2:36 PM, August 31, 2008
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SusanV said…

Ileana, you can try wheat germ. I haven’t used it instead of flax before, so I can’t promise it will come out the same. Do you have any Ener-G egg replacer? That would probably work well.

3:11 PM, August 31, 2008
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Emily said…

Soo, I just moved and I have flax seeds, but they’re not ground, and I have no electric grinding appliances. Will they work whole? Is there anything else I could use to grind them?

11:23 AM, September 11, 2008
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Sylvia said…

Even though I’m not a vegan I enjoyed this wonderful and yummy cake. I replaced a couple of things because I did not have them on hand and it turned out great. Instead of flour, baking powder and salt I added organic whole wheat buttermilk pancake flour and added regular plain yogurt and skim milk instead of the soy. I was so anxious about trying this recipe that I could not wait until I went to the grocery store to get the stuff I needed so I made these changes and OMG it was heavenly good! I am sure this will be the first recipe of many more to come that I will definitely try. Thank you for sharing your passion.

7:55 PM, September 11, 2008
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Veggie Wedgie said…

I just made this and its wonderful!

9:07 AM, September 14, 2008
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Alisa said…

I love the recipes you have here! And this one rocks! I didnt think cooking vegan could be this yummy!

12:09 PM, September 14, 2008
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Anonymous said…

Everyone SHOULD eat like this!!
People are still in the dark….very dark about HOT to eat!

My husb. is very picky..he like bananas..I am going to make this banana pie of course NOT tell him it is vegan!

I LOVE the way I EAT..VEGAN VEGETARIAN!!! WITH LOTS of exercise & it really does keep the weight down & off!

11:23 AM, September 21, 2008
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SamIAm said…

So I’ve made this twice and the first time I seriously ate the whole thing I couldn’t stop picking at it and by the time everyone got home it was all but a tiny sliver. Anyways the second time I didn’t cook it long enough and it was still raw in the middle but me and a friend ate all the outside lol! Stop thinking about making this and just do it! It’s super easy and SOOO GOOD!

10:17 PM, September 21, 2008
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Nanna said…

Dear Susan! You are my role model, and I can’t wait until I’m feeding my own kids. This cake was divine! Many warm thanks for priceless inspiration. Love from Sweden.

8:30 AM, September 24, 2008
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Allison said…

Hello! I recently found your blog as I’m new to the vegan. I tried this tonight and I’m wondering if I did something wrong. The batter was REALLY sticky. And I couldn’t spread it into an 8×8 pan. In fact, I wouldn’t even go over half of it. So I transferred it to a bread pan.

I also didn’t have enough to cover ( which i assume to mean I did something to make the batter really thick). And it was sticking to the layer below it.

Help!

10:34 PM, October 04, 2008
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Kelly said…

This cake was so easy and delicious! My dog won’t stop begging for some. (I gave him a left over banana instead.) Thank you, Susan!

9:37 PM, October 07, 2008
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M. said…

Allison: Maybe you overmixed the batter? If you mix a batter containing baking soda or baking powder too heavily, it will get quite sticky. This is why most recipes usually state “mix until just about combined, don’t overmix” (and this recipe does mention something similar).

I’m making this cake second time already (it’s in the oven right now), the first time was two weeks ago. My guests were very happy with it. I used a bigger pan because I didn’t have any options and it was a bit difficult to spread the batter to cover the whole pan (twice), but I did manage to spread it all over.

12:10 PM, October 11, 2008
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Anonymous said…

Susan
Hi, I am not a vegan yet…but I love this blog.
Instead of soy yogurt, I used the soy creamer…the results were the same, except the dough got a little bit lghter.
Thank you for all your good ideas and recipes.

2:30 PM, October 30, 2008
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Courtney (Denver, CO) said…

I just made this, to test it out before my mom comes to visit. It’s delish! She always has a comment (not positive) about most of my vegan baked goods. Not this one!! Thanks Susan!

4:28 PM, January 13, 2009
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Samantha said…

I love this recipe! Ive made it maybe a dozen times and if I had yogurt in the house more id probably make it even more often! I tend to use more banana and more topping though the two bananas dont seem to cover it and I also bake it for about 30 min more. Anyways I’m about to make some right now mmmmmm I can’t wait warm gooey and crunchy I love it!

11:01 AM, February 05, 2009
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Heather said…

This cake was great. I can’t wait to try it with other fruits or berries. Thumbs up!

3:26 PM, June 06, 2009
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Sarah said…

I just made a modified version of this and it is AWESOME! You are one of the few s whom I read that I can actually make recipes from – thank you!

5:21 PM, June 10, 2009
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Lisa said…

Hi Susan – I was just wondering whether you used the cinnamon sugar when you made this recipe with strawberries? Do strawberries and cinnamon go well together? I’ve made this cake twice already – it’s delicious! Thanks for all the amazing recipes – Lisa :)

1:18 AM, June 28, 2009
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SusanV said…

Lisa, I used sugar but no cinnamon in my strawberry version because I didn’t think the strong cinnamon flavor would go well with strawberries.

5:51 AM, June 28, 2009

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2 Anonymous August 24, 2009 at 2:50 pm

I was looking for something vegan to bake and use up two browning bananas. This recipe looked easy, quick, and delicious. I made it with spelt flour and substituted 1/2 cup of orange juice for soy yogurt and soy milk. The resulting cake was super yummy. I'll definitely make it again and I'm sure peaches or apples could replace the bananas. Thanks so much for posting this recipe.

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3 Gourmet Coffee Lover September 12, 2009 at 12:15 am

I love the ingredients your are using in this recipe. I love bananas and vanilla soy milk so I am going to give this one a try. Thanks – Maria

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4 NIC September 15, 2009 at 10:40 am

My son is allergic to soy and dairy, any alternatives for the soy yogurt? I can use rice milk in place of the soy milk.

Thanks!
ND

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5 SusanV September 15, 2009 at 10:58 am

ND, I suggest apple sauce instead of the soy yogurt. You could also use mashed up banana for a very bananay flavor. Hope your son likes it!

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6 Anonymous December 3, 2009 at 3:16 pm

Hi Susan
What changes did you make in case of strawberry cake? Did you puree them with little water? How many strawberries did you use?
Thanks

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7 SusanV December 3, 2009 at 3:53 pm

I sliced about 2 cups of strawberries and added sugar to taste. Let them sit until juicy and then put them in a saucepan, added a teaspoon or two of cornstarch, and cooked until slightly thickened. Then I spread them on the cake batter instead of the bananas.

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8 veganemporium December 21, 2009 at 2:14 pm

I just made this about two hours ago…and I just had a piece. Oh my god…it's so good. It's moist and delicious. I am so making this again (probably for Christmas morning breakfast!) Thank you for the recipe!!

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9 Anonymous December 29, 2009 at 5:04 pm

Hi Susan

If I to use vegan sugar in this, do i increase the soymilk to 1/2 cup?
Thanks

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10 SusanV December 29, 2009 at 6:01 pm

You mean instead of the agave? I would start with the same amount of soymilk and add more by the tablespoon if it seems too stiff. A half cup will probably be about right, but I wouldn't want to tell you that amount for sure without trying it first.

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11 Kip February 3, 2010 at 3:49 pm

I just made this using soy cream + soy cream cheese in place of the yoghurt, and a mixture of a vegan honey alternative and apple sauce in place of the agave, and it was delicious! Hits the spot perfectly.

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12 evolvingtastes February 18, 2010 at 12:29 am

Susan, this is another winner from you! Made this today, its sooooo delicious.

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13 Anonymous April 9, 2010 at 8:46 pm

I wasn't a fan of coffee cake. Notice the use of the past tense on the verb? Delicious!

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14 VB October 31, 2010 at 3:15 pm

Another super recipe!! This was so delicious – I took it to my grandparent’s house as a little treat to have with our cuppas, and it went down a storm :) Even distracted attention from our adorable new retriever puppy, albeit temporarily.

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15 Fiona November 19, 2010 at 1:22 pm

I enjoyed this but didn’t find it to be amazing. I think I might just be too used to the really fattening and sugary vegan dessert recipes to enjoy something a little lighter. However, I do love many of your other recipes!

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16 Jennifer November 25, 2010 at 7:54 am

Made this today with my 4 year old, who insisted we add chocolate chips to it. We added a small handful of Enjoy Life chocolate chips (totally unnecessary, but chocolate goes great with everything in my opinion) and it turned out great!

Thanks for another recipe to add to the recipe box!

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17 KennQ November 27, 2010 at 8:55 am

just tried this, a couple of minutes ago and…. success! me and my daughter prepared this for my wife’s homecoming. way back in high school, we ate banana cake twice a month after our examinations.. im sure she’s missing it already.. hopes she’ll like it too. thanks for sharing this healthy recipe.. keep it up.

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18 Ori December 4, 2010 at 9:18 pm

Just made this for my study group tomorrow. It’s finals and we will need sustenance. XD I’d never cooked with flaxseeds before, wasn’t really if I’d left the meal/water mixture long enough before adding it… but it turned out great! If I messed anything up, you sure can’t taste it. Thanks for this great recipe. :)

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19 K. Stoltz December 6, 2010 at 7:47 pm

I just made this and love it! I used twice as much soy yogurt because Im out of soy milk and I mashed a banana into the batter too, to use it up. Very delicious! yumm

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20 Ashley January 6, 2011 at 7:20 pm

Aloha! I am wondering if I could use honey instead of the tubinado sugar? Then decrease the amount of soy milk a bit? Mucho mahalos!

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21 SusanV January 6, 2011 at 8:04 pm

That should work. Hope you enjoy it.

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22 PamelaB January 21, 2011 at 7:06 pm

I made this while my college age daughter was home for winter break and we both loved it! The way the banana cooks down and melts into the cake is wonderful…so sweet and creamy. I used brown rice syrup since that’s what was available and it added a hit of nuttiness that worked so well…I’m thinking that any liquid sweetener would work well. I’m planning on making it this weekend with strawberries…yummmm. Actually have found myself looking around the kitchen & freezer considering lots of fruits…blueberries, apples, raspberries, strawberries, peaches & kiwi…soaked dried cranberries. Not everything will melt like the banana, but I believe each will bring it’s own goodness. :) Thanks for a great idea recipe!!

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23 Bert January 28, 2011 at 11:41 pm

You’ve done it again Susan. I made your mac ‘n cheeze for dinner and had this for desert. I am so impressed with how easy it was to throw together. I did add a little rum extract to the batter to imitate a sort of bananas foster desert and it was fabulous!

-Bert

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24 Michele M May 6, 2011 at 4:57 pm

I actually only had one banana (how on earth does that happen?) so I used frozen blueberries in place of the second banana. AMAZING!!!

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25 Amanda September 11, 2011 at 12:24 pm

I subbed apple sauce for the soy yogurt (to make it less fatty). I also only had fat free plain soy milk, so I used that and doubled the vanilla. It turned out GREAT! My husband and I have been gobbling it up!

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26 Hai October 1, 2011 at 9:41 pm

Hi Susan,

I can’t find soy yogurt at grocery stores near my house. Can I substitute it with something else? Like mashed bananas?

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27 SusanV October 1, 2011 at 9:53 pm

Apple sauce or mashed bananas should work. Hope you enjoy,

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28 Jess October 4, 2011 at 4:11 am

This was so, so, so fantastic. My roommate isn’t even vegan and she called it “absolute heaven.” There are only two of us and we STILL didn’t have enough. Amazingly good. This one has definitely become a standard for me! I think I’ll try it with different kinds of fruit, too!

By the way, Susan, just want to say that your recipes are not only thoughtful and tasteful, but they are also beautifully written!! Blogs can be rather sub-par as far as writing is concerned, and I must commend you for excellent grammar and style! :) Love your site.

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29 Marian Gleason May 4, 2012 at 12:32 pm

Don’t have the soy yogurt on hand – going to try using some silken tofu – hope I have success & it is YUMBO!!!! (Using my “new” married name & “new” email addy, Susan – hope you will still recognize me – LOL!) xxMarian

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30 Marian Gleason May 4, 2012 at 12:36 pm

Just read some of the comments & found out you suggested subbing applesauce for the soy yogurt. I’ve got THAT on hand – so I won’t have to open the box of silken tofu (altho your comments mentioned subbing that too) – you are so good to post all these comments & your replies – YOU ARE THE BEST!!! Can’t wait to make this for Bill for tomorrow’s breakfast – YUMBO!!! xoxoxoxoxoxx

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31 Pat B May 4, 2012 at 6:18 pm

As I write this, I’m sitting with a fresh piece of this coffee cake. Yummy, yummy, yummy. Easy to make, easier to eat! I’d also like to join those who thank you for this web site. It is my absolute favorite and I’ve sent links to several people who ask how I’m adjusting to what I refer to as our 98% vegan eating plan. We’ve been at it for two full months and I’ve lost about 20 pounds, my husband has lost about 25 and my blood sugar readings have fallen to normal more often than not. We started with the recipes from the Engine 2 Diet, but a bigger part of our success has been due to your website. Thank you from the bottom of my (shrinking and healthier) heart!

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32 Marian Gleason May 4, 2012 at 8:04 pm

Made this today – Bill had TWO pieces!! and he wants two MORE for dinner tonight….. guess he likes it – LOL! :) THANK YOU, Susan, for all you do – your blog & your recipes are simply THE BEST!!! xxMarian

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33 Marie June 10, 2012 at 5:34 am

This is hands down my absolute favorite cake of all time. Since I discovered the recipe about 3 months ago, I’ve already made this little piece of heaven about 8 or 9 times. It’s my go-to treat when I need something indulgent and sweet (which happens quite often) or when I’m baking something for someone else. Making it again today for my totally non-vegan Dad and I know he’s gonna love it too :) Thanks so much for this!

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34 Kathryn August 10, 2012 at 8:25 am

Susan, I love your website and have made many of your recipes since I started a plant based diet 4 months ago. Thank you so much! I made this recipe yesterday and am enjoying it even more the second time. After refrigerating it overnight it tastes more like bread pudding, either way a very good recipe and so easy. I did cut back on the amount of sugar ( my bananas were very ripe ) and the agave and it was still very sweet. Everyday I look at your website and find more delicious recipes! Thank you!

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35 Angela January 13, 2013 at 12:33 am

Holy Moly! This is delicious! Picky boyfriend approved, as well :) This is a keeper!

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36 Candy March 3, 2013 at 11:33 am

Replaced the turbinado sugar with stevia in the raw, replaced the soy yogurt with applesauce, and replaced the agave nectar with pure maple syrup and it turned out absolutely delicious! Thanks so much for the amazing recipe.

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37 cj April 10, 2013 at 8:30 pm

Incredibly delicious!

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38 PatB April 27, 2013 at 12:58 pm

Looks delicious. Since I have a soy allergy, I will use applesauce to replace the soy yogurt. How about the soy milk? Would rice or oat milk work as well?

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39 Gourmamy April 29, 2013 at 12:11 am

I made this tonight. I used applesauce in place of soy yogurt, maple syrup in place of agave, ener-g egg replacer, and rice flour in place of the whole wheat flour (to make it gluten-free). I used what I had on hand and it turned out great! Thanks, Susan! Your recipes never fail me :-)

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40 Brenda May 3, 2013 at 12:11 pm

I made two of these for a Sunday brunch and OMG. At first, the mostly omni crowd avoided them–I think just because we had far more showy food items in the spread. But after the first person tried it, the eagerness to scarf these down spread like crazy! We even had a picky 8-year old who ended up loving it, after first saying, “I’m not eating that!” to his mom. He ended up tasting hers and then wanted his own serving. Thanks for another tasty recipe.

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41 cj May 26, 2013 at 8:54 pm

I loved this so much the first time I made it that I made it again, but this time with oat flour rather than regular flour. To make the oat flour I just threw a bit more than a cup of rolled oats into the blender. So simple and delicious!!! This is one of my and my omni family’s favorites!

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42 Jackie July 27, 2013 at 3:58 pm

Do you have a cookbook out, thank you, Jackie

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43 Danielle March 6, 2014 at 9:34 am

I made this for the first time yesterday afternoon and when my husband had a piece after dinner he said, “This is better than chocolate.”

If you knew his proclivity for chocolate, you would understand what a great compliment that is for this recipe!

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44 Angie October 9, 2014 at 1:49 pm

I know this is an older recipe but it’s the first time I’ve made it. I used oat flour instead of wheat to make it gluten free and it came out delicious. I’m sure I’ll make this again!

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