My cookbook Whole Bowls, turned one this month, which is really hard to believe. After the time I spent writing, cooking, eating, tweaking and promoting the book, I continue to crave bowls. Even though it has been a few years since I first imagined a cookbook about healthy bowl recipes, I still eat some interpretation of them daily, often using this and that from the refrigerator. After a weekend of over-the-top eating or when I feel like my body needs a little extra attention, I turn to a hearty grain bowl with loads of produce and a bracing dressing to spark a bit of life back into me.
And I have more cookbook news for you. I’m hard at work on my next cookbook, Modern Lunch (Appetite/Penguin Random House Canada, 2019). I’m so proud of the recipes so far and cannot wait to share them with you all! There will be lunch-friendly, nourishing recipes for every mood, occasion and lunchtime location, whether you eat at the office every day or enjoy lunch at home. Something new coming to this book will be a few more weekend entertaining recipes than in my other two books. It’s fresh, wholesome, real life food that I know you’ll love to try. Stay tuned to the blog and on my social media channels (Instagram, Facebook, Twitter) for more details, including when Modern Lunch will be available for preordering.
I do have more than work on the go though. We booked a camping trip, which will be my first backcountry experience, rather than car camping. I’m excited, albeit a touch nervous, but I do have an experienced camper to go with. Circling back to work for just a moment, I’ll be field testing the Modern Lunch camping recipes (there’s a camping-themed menu!) while I’m in the woods – fun, right?
In my home kitchen, I’ve been nailing my homemade sauerkraut lately. I’ve also tried making my own yogurt, which was good, but more work than I felt it was worth. I have a few other home fermentation projects in mind, but can’t justify buying the equipment for them quite yet. In the meantime, I’ll stick with my mason jar kraut.
In my home life, I have gardening and kitchen backsplash choosing on my mind. Gardening is something I like, but don’t love quite yet. I enjoy getting outside for a little exercise and tidying up the weeds, but I’m unfamiliar with a lot of it, leading to my missing of key dates to do things like plant seedlings for summer vegetables (oops). As for that kitchen backsplash, I really had no idea that simple white subway tile would be such as challenge. Every sample offers something different, be that too blue-white, too glossy, too matte, too bevelled, too small, too thin, too beige… However, I think I’ve finally found my guy. Now I just need to learn how to install it.
Thank goodness I don’t need a backsplash to bake. Let’s get to today’s recipe.
This cake, a banana nut bread meets damp-crumbed banana cake, tastes buttery and rich, remaining incredibly moist thanks to buttermilk. I’ve made it with whole wheat flour, flaxseed, pecans and a handful of “mature” bananas, an ingredient I think we all find on our counters most weeks. I’ve weaved in half of the streusel to this cake’s interior, acting as a surprise inside, one that melts into the batter when baking to keep that moist banana cake, well, moist. The remaining streusel has another job, resting on top of the cake for crunch.
Whole Wheat Banana Pecan Streusel Coffee Cake
Serves 10 to 12
Banana Coffee Cake
4 ripe bananas, peeled
1/4 cup ground flaxseed
1 1/2 cups buttermilk
1 Tbsp vanilla extract
1/2 cup coconut oil, melted, more for pan
1/2 cup coconut sugar or evaporated cane sugar
2 1/2 cups whole wheat flour
1 Tbsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Banana Coffee Cake:
- Preheat oven to 325ºF. Line a 8-9-inch springform or round or square cake pan with parchment paper; grease sides.
- In a stand-mixer fitted with a paddle attachment or in a large bowl using a fork, beat or mash bananas until smooth. Mix in flaxseed, buttermilk, vanilla and sugar until fully incorporated. Slowly mix in coconut oil.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon and salt until combined. Slowly incorporate into wet banana mixture until just mixed. Reserve.
Streusel Middle and Topping
- In a medium bowl, mix together flour, pecans, sugar, cinnamon and salt. Add coconut oil and mix until crumbly. Reserve.
- Spread half of the coffee cake batter into prepared pan. Sprinkle with half of streusel. Over streusel, smooth over remaining coffee cake batter; sprinkle with remaining struesel.
- Bake for 45 minutes to 1 hour, until a toothpick or wooden skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Release cake from pan and cool completely on a wire rack.
- Once completely cool, slice and serve. Store airtight at room temperature up to 5 days or tightly wrap and freeze up to 3 months.