Bakerita · by Rachel Conners★ 4.7 (6)
Banana Crumb Cake (Dairy Free)
NUTRITION · PER SERVING65M COOK
CAL 26%·PRO 19%
CARBS 83G63% OF CAL
6G FIBER0G ADDED0G INTRINSIC23G OTHER55G TOTAL SUGAR
FAT 21G36% OF CAL
26G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist banana cake topped with a pecan crumb topping, made dairy-free with coconut oil and soy milk. It's richer and more sophisticated than banana bread. Serve it as a dessert or breakfast treat.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 ripe bananas
- 1/2 cup coconut oil (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup Silk soy milk
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/8 teaspoon kosher salt
- 1/2 cup coconut oil (melted)
- 1 cup pecans (chopped (optional))
At a glance
PER SERVING · TIME 65M
CAL 26%·PRO 19%
CARBS 83G63% OF CAL
6G FIBER0G ADDED0G INTRINSIC23G OTHER55G TOTAL SUGAR
FAT 21G36% OF CAL
26G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 301mg
- Total sugar
- 55g
- Added sugar
- ≥41g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.