In 2009, I visited a naturopath. I can’t even remember why, or what she said to me. My only takeaway message was one I couldn’t quite forget because it involved a blood test, followed by her giving me a piece of paper with the takeaway message written down right on it.
I am egg-intolerant.
It was the only food I had a huge reaction to – and that includes gluten, dairy and all those other ingredients that are (according to some) quietly murdering us all.
Does this mean I don’t eat eggs? No. I’m naturally rebellious, as are most humans. Rather, my solution is to have a mild guilty feeling every time I eat them. Admittedly, I’ve noticed that I get mildly stuffed up after eating eggs, so I do try to stay away from them.
Cut to me, 1 week ago, craving cake and needing to use up 4 overripe bananas. Seems like a good time to try my hand at an eggless banana cake, yeah? I mean it only took me 7 years. That does line up with the pace at which I get around to doing things.
So, without further ado, I present…
Egg-Free Banana Streusel Coffee Cake
You’d never know this cake is egg-free, judging by its moist, fluffy texture. Store it at room temperature, well-wrapped, for up to 2 days, or place the wrapped cake in a large freezer-weight resealable bag and freeze for up to 2 months.
Prep time: 20 minutes | Bake time: 45 minutes | Total time: 65 minutes | Makes 12 slices
1/2 cup each all-purpose flour and large flake oats
1/3 cup granulated sugar
1/4 tsp cinnamon
1/3 cup butter, melted (vegans can replace with 1/4 cup coconut oil, melted)
4 ripe bananas, mashed (2 cups mashed)
1 tsp baking soda
1/2 cup granulated sugar
1/4 cup packed golden brown sugar
1/4 cup butter, melted (or coconut oil, melted)
1 tbsp white vinegar
1 tsp vanilla
1-2/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp each salt and cinnamon
Streusel: In small bowl, using fork, mix together flour, oats, sugar and cinnamon. Mix in butter until crumbly; set aside.
Cake: In large bowl, combine banana with baking soda; let stand 5 minutes. Whisk in sugar, brown sugar, butter, vinegar and vanilla. In separate bowl, whisk together flour, baking powder, salt and cinnamon. Pour flour mixture over banana mixture and fold together until moist but still slightly lumpy. Scrape into parchment paper-lined 9-inch (23 cm) springform pan. Sprinkle streusel mixture over top.
Bake in 350°F (180°C) oven until top is golden and tester inserted in centre comes out clean, about 45 minutes. Let cool on rack before removing from pan and slicing.
Freeze It: Wrap the whole cake, or individual slices, in plastic wrap; transfer to freezer-weight resealable bag. Freeze for up to 3 weeks.
P.S. I ate it for breakfast.
Photos and recipe by Annabelle Waugh