Banana Cake with Crumb Topping

Preperation time
30 m
Skills level

Serving size
8
Country of origin

Preparation time: 30 m
Servings: 8

Ingredients

  • 1 1/4 cup pulsed whole oats (roughly 1 1/2 cup whole oats)
  • 1/2 cup all-purpose flour (or rice flour)
  • 1 jumbo egg (premix in a bowl)
  • 1/4 cup sour cream
  • 1 cup mashed banana, roughly 2 medium bananas
  • 1/2 cup a good quality extra virgin olive oil
  • 3/4 cup light brown sugar
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 level tablespoons Dose & Co. Dairy-Free Vanilla Collagen Creamer
  • 10-inch springform pan
  • Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup quickly pulsed whole oats
  • 3 tablespoons whole oats
  • 1 tablespoon Dose & Co. Dairy-Free Vanilla Collagen Creamer
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 stick salted butter, softened
  • 1 whole banana, sliced
Recipe Type:
Course:

I am always interested in ways of optimizing the health benefits I receive from foods by adding in “extras” like good for you turmeric, ginger, flax seeds, chia seeds, Zen Basil Seeds, dates, olive oil etc. Nourishing my body from the inside (what I put in it) and the outside (lotions and proper skin care) are important to me. That’s why when I heard about Dose & Cos. products it immediately peeked my interest, so I reached out to the company. They were kind enough to send me some of their products for testing in different recipes. (you all know how I love to create interesting combinations!). Since I have a special love for banana bread, I thought I would start with a banana cake recipe. (They also have a fabulous Banana Bread recipe on their site!)

I experimented and added Dose & Co. Vanilla Dairy-Free Collagen Creamer to the cake ingredients, and to the topping, and the outcome was absolutely delicious. I feel good about eating something that not only tastes amazing but also has benefits like smoother skin, and longer hair and nails – some known benefits of using collagen. The good news about the creamer (and their other powders like the Chocolate Collagen Protein Powder), is that they smell and taste amazing.

The vanilla creamer enhances the taste of this cake and amps up the vanilla flavor. This is a must try! I promise you will be putting your bananas in a brown paper bag so they ripen quickly and you can make this cake!! I use a 10-inch springform pan, but feel free to experiment with a 9-inch springform pan (I do that as well) or even a loaf pan – in this case, you’ll have to bake for longer closer 55 minutes to 1 hour.

Baker’s Tip: If baking in a loaf pan, I will sometimes lower the oven temperature to 325 degrees and let it bake longer, so the top doesn’t brown too much.

In high-speed blender, add 1 1/2 cups whole oats and mix until it is a powdery consistency, then measure 1 1/4 cups, you will have a little leftover. Note: I recommend grinding down the oats versus using oat flour which is a very fine consistency. You may add more flour than you need and end up with a very dense cake. Pour into a separate bowl. Then add the other dry ingredients:  flour, cinnamon, ginger, collagen creamer, baking soda, and baking powder and whisk to combine. Set this aside.

In the bowl of stand mixer with paddle attachment, add wet ingredients: sugar, sour cream, mashed banana, applesauce, olive oil, vanilla, and egg (premix first) and mix.  Then using a spatula scrape down the sides and bottom of bowl to fully combine the ingredients. Add in the dry ingredients and mix until well incorporated.

Line the bottom of springform pan by cutting out a circle of parchment paper. You may grease and flour sides of pan. Pour batter into the pan

Note: to make this cake dairy-free, feel free to use a dairy-free sour cream substitute.

Preparing the Streusel Topping:

Soften the butter, add in flour, brown sugar, pulsed oats (just barely pulse them first for a few seconds) plus a 3 tablespoons whole oats, cinnamon, ginger and creamer. Mix with clean hands until this mixture is in bits and pieces. First, top cake with sliced banana (lengthwise slices), and then add the streusel topping. You can clear some of the topping away from the bananas slices, so they still peek through.

Bake in oven for 40-45 minutes until springy and golden brown. Allow to cool for 15 minutes and release springform pan. Transfer to cooling rack and slice. Enjoy~

For more information on the benefits of taking collagen, please visit Dose & Co. website https://us.doseandco.com/

Disclaimer: Although there are no known risks of children taking collagen, Dose & Co. advises that you consult with your family doctor before serving to children.