Vegan Banana Bread Pudding Crumb Cake

Crumb Topping

1/4 cup Earth Balance Butter, cubed
1/2 cup brown sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground nutmeg

Bread Pudding Cake

1/2 cup unbleached all-purpose flour
1/2 cup spelt flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened coconut milk
1/2 tablespoon ground flaxseed mixed with 2 tablespoons water (for one egg)
2 really ripe bananas (see photo)
1/4 cup Earth Balance Butter
3/4 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray an 8" square cake pan
with non-stick stuff. Prepare the crumb topping--place the
flour and brown sugar in a medium bowl, and add the cubes
of butter and incorporate together with the back of a fork
or your hands (I prefer using my hands), until a crumbly
mixture appears. Set this aside. In the bowl of a stand mixer,
add the vegan butter and sugar and mix until creamy. Next,
prepare your bananas--mashing them well with a fork, then
adding to the sugar mixture then mixing. Add remaining
ingredients and mix on low speed (the batter will be wet
and still have lumps of banana in it, which is okay). Pour b
atter in pan, sprinkle the crumb mixture over it, and bake
for 35-40 minutes, until the top is golden and a toothpick
poked into the center of the cake comes out clean (a few
crumbs are fine). Remove from oven and allow cake to cool
for about thirty minutes. This is a cake that is really
good warm. But we found nothing wrong with it straight
from the fridge the next day! Store in fridge, covered
for up to two days.