Vegan Banana Marble Coffeecake with Pistachio Streusel

Having over ripe bananas is always fun, because it allows me to think of something interesting to make with them! Banana bread is a go to but I thought I’d be a little more creative when I had some recently and make some Vegan Banana Marble Coffeecake with Pistachio Streusel! It turned out so yummy I had to share!

I chose marble because both chocolate and vanilla sounded good and I wanted the best of both worlds so didn’t want to have to choose between them. Marble cake was always a favorite of mine for birthday cake growing up. This cake is actually pretty simple to make despite it being marble, you just divide the batter on two and mix cacao powder into one half.

I used whole wheat pastry flour in this but if you prefer all purpose flour or even a gluten free all purpose baking flour (such as Bobs Red Mill Gluten Free All Purpose Baking Flour which I have used with good results) you could use either of those instead.

Coffee cake needs a good streusel so I made one with vegan butter and pistachios and it made the so delicious! It smelled amazing while baking and I couldn’t wait to try it! When it was all cooled down and ready to go we dove in and it was amazing! Sweet and delicious with the vanilla and chocolate swirled banana cake and crunchy buttery streusel with nutty pistachios! This is wonderful with a cup of coffee. If you are in the mood for something of the baked banana variety, definitely give this Vegan Banana Marble Coffeecake with Pistachio Streusel a try!

Vegan Marbled Banana Pistachio Coffeecake

Makes one 9×9 inch one layer cake

Ingredients:

Streusel:

• 1 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 cup plus 2 Tbsp cold vegan butter, cut into small pieces
• 1/2 cup chopped pistachios

Cake:

• 3 cups whole wheat pastry flour
• 1 1/2 cups maple sugar or brown sugar
• 1 1/2 tsp baking powder
• 1 tsp sea salt
• 1/4 cup ground flax seed
• 3/4 cup filtered water
• 1/4 cup avocado oil
• 1/2 cup mashed banana
• 1 cup oat milk or other plant based milk
• 1 Tbsp pure vanilla extract
• 1/4 cup unsweetened cocoa powder

1. Preheat oven to 350F degrees, and line a 9×9 inch square cake pan with parchment on the bottom and oil the sides.
2. For the streusel, combine the flour, sugar, cinnamon, vegan butter and sea salt and scrunch together with your hands until it has clumped together into pea sized pieces.  Mix in the pistachios and set aside in the refrigerator.
3. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
4. Mix together the ground flax seed, and water.
5. Add the flax mixture, avocado oil, banana, oat milk, and vanilla to the flour mixture and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).
6. Divide between 2 bowls. Whisk the cocoa powder into one of the bowls.
7. Spoon the cake batters into the prepared pan by the heaping Tbsp alternating between the two.  When they are all spooned into the pan, swirl with a knife.
8. Pour the streusel over the cake, spreading it out evenly.
9. Place the cake in the oven and bake for about an hour to an hour and 5 minutes until the cake is done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
10. Remove from the oven and let cool at least 30 minutes before cutting.
11. Enjoy!