1/2 cup non-dairy butter
1/2 cup coconut sugar
1/2 cup granulated sugar
2 non-dairy eggs
1 teaspoon vanilla extract
1 cup mashed banana
1/3 cup non-dairy milk
1 teaspoon apple cider vinegar
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/ cup of your favorite crushed cereal (I used a type of corn flakes)
1/4 cup granulated sugar
1/4 cup nuts, chopped (walnuts or pecans, your choice)
1 1/2 tablespoon non-dairy butter
Lightly grease a 10″x6″x2″ loaf pan.
Lay a piece of parchment paper across the bottom of the pan so that it comes up and over the edge a bit. Grease this too. It will help you remove the cake.
In a large bowl cream the non-dairy butter and sugars together until light and fluffy.
Mix the 2 non-dairy eggs according to the directions on your package. You can also use flax eggs and chia eggs (I use chia eggs the most).
Add the apple cider vinegar to the non-dairy milk and set aside.
Add the non-dairy eggs and vanilla to the sugar mixture.
Add the non-dairy milk/apple cider vinegar to the mashed banana. Mix well.
In a medium bowl mix together the flour, baking powder, sea salt and nutmeg.
Add to the sugar mixture alternately with the banana mixture.
Pour the mixture into the prepared pan.
Combine all of the ingredients and mix well. I use my fingers to crumble over the batter in the pan.
Bake at 325° for 50 to 60 minutes.
Let set for 5 minutes and then remove by grabbing onto the parchment paper and carefully lift.
Set on a cooling rack, remove the paper right away.