Gluten-Free Banana Coffee Cake: where bananas get cozy with gluten-free flour and create a masterpiece that doesn’t taste like cardboard. It’s light, moist, and rich without being obnoxious. This cake proves gluten-free baking doesn’t have to feel like a compromise. It charms your taste buds while quietly meeting all dietary demands. Enjoy the nutty topping, subtle banana sweetness, and perfectly crumbly texture that pairs beautifully with coffee. Serve it to guests who’ll never guess it’s gluten-free, unless you tell them (don’t). One slice isn’t enough—just try and resist baking another.
Gluten-Free Banana Coffee Cake
Gluten-Free Banana Coffee Cake combines ripe bananas, gluten-free flour, and a buttery crumble for a moist and satisfying treat.
Ingredients
- 2 ripe bananas mashed
- 1/2 cup unsalted butter softened or plant-based for dairy-free
- 3/4 cup brown sugar
- 2 large eggs or flaxseed eggs for vegan option
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup almond milk or any milk substitute
Crumb Topping:
- 1/4 cup gluten-free flour
- 1/4 cup brown sugar
- 2 tablespoons cold butter or vegan butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pan.
- Mash the bananas in a bowl until creamy.
- Cream softened butter and sugar together until fluffy in a separate bowl.
- Beat in eggs, vanilla, and mashed bananas until smooth.
- In a separate bowl, whisk gluten-free flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and milk to the wet mixture, stirring until just combined.
- For the topping, combine gluten-free flour, brown sugar, cinnamon, and cold butter until crumbly.
- Pour batter into the prepared pan and sprinkle with crumb topping.
- Bake for 40 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Potassium: 12%
- Vitamin A: 5%
- Calcium: 6%
- Magnesium: 7%
- Iron: 8%
Additional Notes
- Choose a high-quality gluten-free flour for the best texture.
- Add a pinch of nutmeg to the batter for a deeper flavor.
- Leftovers can be frozen for up to a month.
