Mini Cinnamon Coffee Cake Vegan Banana Bread
Ingredients
- ⅓ cup neutral oil
- ⅓ cup plant yogurt the yogurt I used had a runnier consistency, it wasn't thick like greek yogurt
- 2 tsp pure vanilla extract
- 400 g mashed ripe bananas
- ½ cup light muscovado sugar, packed or coconut sugar for refined sugar free
- 200 g spelt flour 1 ⅔ cup
- 32 g almond flour ⅓ cup
- ½ tbsp ceylon cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
Cinnamon Sugar Ripple
- ¼ cup half and half brown and white sugar or just brown sugar if desired
- 1 tbsp ceylon cinnamon
Instructions
- Preheat the oven to 175℃ and grease mini loaf pans. I have a mini loaf pan silicon tray which I love.
- Thoroughly mash the bananas. I used an electric hand mixer but that is optional.
- Mix in the rest of the wet ingredients and mix well.
- Then sift in all of the dry ingredients in another mixing bowl and use a balloon whisk to incorporate the dry ingredients together.
- Pour the dry ingredients over to the wet ingredients and mix until just combined. Do not over mix then you will get gummy and flat banana bread!
- Mix together the cinnamon and sugar ripple in a small bowl.
- Start by filling the loaf tray half way, then sprinkle a layer of the cinnamon sugar mixture. Pour over the rest of the batter and then top each mini loaf with more cinnamon sugar.
- Bake the mini loaf cakes about 35 minutes depending on the form you used and on your oven. They are done when they've got lovely colour and a cake tester comes out mostly clean.