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Mini Cinnamon Coffee Cake Vegan Banana Bread
by Baking Me Healthy

Mini Cinnamon Coffee Cake Vegan Banana Bread

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Dessert, Snack
Cuisine: Healthy, Plant Based, Vegan
Ingredients Method

Ingredients
  

  • 55 g neutral oil ⅓ cup
  • 75 g plant yogurt the yogurt I used had a runnier consistency, it wasn't thick like greek yogurt (⅓ cup)
  • 2 tsp pure vanilla extract
  • 400 g mashed ripe bananas
  • 85 g light muscovado sugar, packed or coconut sugar for refined sugar free (½ cup)
  • 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

Method
 

  1. Preheat the oven to 175℃ and grease mini loaf pans. I have a mini loaf pan silicon tray which I love.
  2. Thoroughly mash the bananas. I used an electric hand mixer but that is optional.
  3. Mix in the rest of the wet ingredients and mix well.
  4. Then sift in all of the dry ingredients in another mixing bowl and use a balloon whisk to incorporate the dry ingredients together.
  5. 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!
  6. Mix together the cinnamon and sugar ripple in a small bowl.
  7. 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.
  8. 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.