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.