*Courtesy of Dana Shultz
- 1 small very ripe banana, mashed (about 1/3 cup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
- 1 Tbsp Earth Balance, melted
- 1/2 tsp pure vanilla extract
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup whole wheat pastry flour (or sub gluten free blend or oat flour)
- 2 Tbsp raw walnuts for topping
- 1 heaping tbsp raw sugar
- 2 Tbsp unbleached all purpose flour
- 1 scant Tbsp Earth Balance (or other non-dairy butter)
- Preheat oven to 350 degrees F. Prepare streusel by combining sugar and flour in a large mixing small bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
- Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove top. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
- To the same large mixing bowl you used earlier, add mashed banana, baking soda, baking powder, salt, vanilla extract, flaxseed and water and whisk until well combined. Let set for a couple minutes.
- Add melted Earth Balance and almond milk and stir.
- Next add flour and stir until just combined. If your batter appears too thin, add a bit more flour, or if too thick, add almond milk. Let better rest for 5 minutes.
- Lightly grease your griddle and pour ¼ cup measurements of the batter onto the griddle.
- Top with a sprinkle of streusel and walnuts and flip when bubbles appear in the middle and the edges turn slightly dry.
- Cook for 1-2 minutes more on the other side and then top with an additional sprinkle of streusel, walnuts and a drizzle of maple syrup (optional).
*Because there is a whole banana in this recipe, make sure your cooking surface is on medium heat and you cook the cakes all the way through – this may mean 3-4 minutes on each side. If your skillet is too high they’ll cook too fast on the outside and stay tender on the inside.