Crumble Coffee Cake Squares

Ingredients

• 1 cup unsweetened almond milk 
• 2 teaspoons apple cider vinegar 
• 1-1/4 cups unbleached all-purpose flour 
• 1/2 cup whole-wheat flour 
• 3 teaspoons ground cinnamon, divided 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/3 cup plus 3 tablespoons buttery spread, divided 
• 1/2 cup cane sugar 
• 2 DOLE® Bananas, divided 
• 2 teaspoons vanilla extract 
• 1 cup small diced DOLE Tropical Gold® Pineapple 
• 1 cup DOLE Blueberries and Raspberries 
• 1 cup rolled oats 
• 1/2 cup walnut pieces 
• 3 tablespoons packed light brown sugar

Directions

1. Preheat oven to 350°F. Spray 9-inch square baking pan with olive oil cooking spray.
2. Combine almond milk and cider vinegar, set aside for 5 minutes. Combine flours, baking powder, baking soda, 2 teaspoons cinnamon and salt together, set aside.
3. Cream 1/3 cup buttery spread with sugar until smooth. Add one banana and vanilla extract to the bowl; continue creaming until smooth. Alternate adding flour mixture and almond milk mixture, scraping the mixing bowl as needed. Transfer the batter to the cake pan, spreading it evenly. Slice the remaining banana and press into batter, with fresh pineapple and berries, set aside.
4. Combine rolled oats, brown sugar, walnuts and cinnamon with remaining 3 tablespoons buttery spread. Spread mixture on top of the batter.
5. Bake 60 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and cool for 20 minutes before cutting the cake into 16 squares (cut 4x4). Cool completely before serving.