Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Every now and again you taste a treat that is so good and so beautiful that you have to take a step back and take a bite out of it and say, “Sh*t that’s good!

This is one of those recipes!

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

What You Need To Make Gluten Free Cinnamon Sugar Banana Donut Holes

  • Egg
  • Brown sugar
  • Cane ugar
  • Butter of choice
  • Greek yogurt
  • Vanilla extract
  • Bananas
  • Gluten free all purpose flour (I used the King Arthur brand)
  • Collagen peptides
  • Baking soda
  • Sea salt
  • Cinnamon
Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

How To Make The Perfect Donut Hole

The key to these donut holes is using a mini muffin tin and not scooping too much batter into the tin.

I recommend only adding 1 Tbsp of dough in each mini muffin tin portion. Otherwise, your donut holes will be less like donut holes and more like a large cinnamon sugar baseball…but a tasty one at that!

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

To make the perfect cinnamon sugar coating don’t skimp on the butter! Coating the melted butter in the baked donut holes is key to making the cinnamon sugar mixture stick.

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Mixing The Cinnamon Sugar Coating

I recommend adding about 1-2 Tbsp of cinnamon to the 3/4 cup of sugar in a small bowl. For more of a sugary-flavor and less of a cinnamon flavor I would recommend only adding 1 tbsp of cinnamon.

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Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 36 donut holes 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Breakast
  • Diet: Gluten Free

Description

Fluffy and flavorful Gluten free cinnamon banana donut holes that are perfectly sweet! These can be made dairy free!


Ingredients

Scale
  • 1 egg
  • 2 tbsp brown sugar
  • 1 Tbsp cane sugar
  • 1/4 cup melted butter
  • 1/4 cup greek yogurt (or dairy-free yogurt of choice)
  • 2 tsp vanilla extract
  • 1 cup mashed banana (about 2 large)
  • 1 1/4 cup self rising flour (To make this for every 1 cup of flour add 1 1/2 tsp. baking powder and 1/4 tsp salt)
  • 1 scoop collagen
  • 1/2 tsp baking soda

Cinnamon sugar coating

  • 3/4 cup sugar
  • 5 tbsp butter melted 
  • 2 TBSP cinnamon

Instructions

  1. Spray a mini muffin tin with non-stick spray and preheat the oven to 350.
  2. In a large bowl combine the egg, melted butter, greek yogurt, mashed banana, collagen peptides, vanilla extract, brown sugar, and cane sugar. Get out as many lumps as you can. A few will be in there from the banana and that is A ok!
  3. Add the self-rising flour and baking soda in a separate medium-sized bowl and mix until combined. 
  4. Mix the dry ingredients into the wet and mix until everything is combined.
  5. Using a tablespoon, spoon the batter into the mini muffin tin.
  6. Bake in the oven for 14-17 minutes.
  7. While the donut holes are baking, prepare the cinnamon sugar topping. Pour the melted butter into a small bowl and combine the cinnamon and sugar together in another small bowl.
  8. Take out of the oven and let cool for 5 minutes.
  9. Role the donut hole in the butter using a fork to coat it. Be sure to tap out the extra butter by scooping the donut hole with a fork and letting the excess butter drip over the melted butter bowl.
  10. Then, coat the banana donut hole in the cinnamon sugar mixture and set aside.
  11. Repeat until all of the banana donut holes are coated and enjoy!
  12. Store these in a container for a max of 2 days! (if they last that long)

Notes

Nutritional information is roughly estimated


Nutrition

  • Serving Size: 1 donut hole
  • Calories: 71
  • Sugar: 6
  • Fat: 3
  • Carbohydrates: 10
  • Fiber: 1
  • Protein: 1

Keywords: gluten free donuts, gluten free donut hole, banana donut holes, banana donut, healthy donuts, vegan donuts, healthy donut holes

Looking for more Gluten Free breakfast recipes? Check out my other recipes below:

Simple High-Protein 6 ingredient Gluten-Free Granola

Simple High-Protein 6 ingredient Gluten-Free Granola

This high-protein granola is super simple and requires ingredients you probably have in your pantry. It’s quick, simple, and of course perfectly sweet (using only natural sweeteners).

This gluten-free granola is also dairy-free and can easily be made vegan with a few substitutions.

Simple High-Protein 6 ingredient Gluten-Free Granola

What You Need For Healthy High-Protein Gluten-free Granola

  • Your favorite natural nut-butter (yes- we’re talking the drippy stuff- other peanut butter like Jif may not work since it has added ingredients that alters it’s texture)
  • Vegan plant-based butter of choice (I used Earth Balance)
  • Honey (or maple syrup for vegan)
  • Vanilla extract
  • Certified Gluten-Free rolled oats (I get mine from Trader Joe’s since they’re the cheapest)
  • Collagen peptides (omit for vegan)
  • Your Favorite Dairy-free (or vegan) Chocolate chips
  • Your favorite nuts (I used honey roasted peanuts)
  • Cinnamon
  • Sea Salt
Simple High-Protein 6 ingredient Gluten-Free Granola

How To Make That Perfect CRUNCH

  • Remember to flip! Both sides of the granola should be flipped half-way through. This makes the granola bake evenly, making both sides of the granola as crunchy as it can be!
  • Watch the oven! Granola can get burnt very easily if you take your eyes off of it or forget to flip it. Once you see the granola turn golden brown, give it a good flip!
  • Let the granola cool for at least 45 minutes. The granola hardens when it cools so this is a critical step!
Simple High-Protein 6 ingredient Gluten-Free Granola

A Note To Remember about Natural Granola

Since this is natural granola, it will not be as crunchy as the typical store brand that has sugar cane and other preservative ingredients.

Simple High-Protein 6 ingredient Gluten-Free Granola

Looking for more simple snack recipes? Check out my other recipes below:

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Simple High-Protein 6 ingredient Gluten-Free Granola

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 half-cup servings 1x
  • Category: Snack, Breakfast
  • Method: Bake
  • Diet: Gluten Free

Description

High-protein Gluten-Free Granola made with simple ingredients. This go-to recipe can be made in a snap!


Ingredients

Scale
  • 2 tbsp natural peanut butter (The drippy kind)
  • 2 tbsp melted vegan butter of choice ( I used the Earth Balance brand)
  • Heaping 1/4 cup honey
  • 1 tsp. vanilla extract
  • 2 cups Certified Gluten-Free rolled oats
  • 2 scoops of collagen (2 scoops = 2 servings for the collagen peptides I used)
  • 3/4 cup chopped honey-roasted peanuts 
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
  2. Combine all the ingredients in a large bowl, except for the chocolate chips. Mix everything well so that the granola is evenly coated in the honey and that there are no dry areas.
  3. Transfer the granola to the large baking sheet and spread it out into an even layer. A trick that works for me is hitting the baking sheet on the counter a few times. It makes the granola spread easier across the baking sheet.
  4. Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
  5. Let the granola cool for at least 45 minutes.
  6. Break the granola into clumps once cooled.
  7. Sprinkle the chocolate chips into the granola.
  8. Store in an air-tight container at room temp for about 1 week.
 


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 239
  • Sugar: 9 grams
  • Fat: 11 grams
  • Carbohydrates: 26 grams
  • Fiber: 5 grams
  • Protein: 9 grams

Keywords: Gluten free granola, collagen peptides, high protein granola, healthy granola, dairy free granola, vegan granola, dairy free

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Is it even Fall without Pumpkin Pancakes? These yummy gluten free and dairy free pancakes are spiked with the perfect amount of cinnamon and pumpkin spice to create a beautiful flavor combination you’re taste buds will be thanking you for!

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Here’s What You’ll Need For Gluten Free Pumpkin Pancakes:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Oat flour
  • Cane sugar
  • Sea salt
  • Baking Powder
  • Pumpkin pie spice
  • Cinnamon
  • Vegan butter
  • Pumpkin puree
  • Cane sugar
  • Vanilla
  • Non-dairy milk (or normal milk)

How To Make The Perfect Pumpkin Pancake:

The key to the perfect gluten free pumpkin pancake is using the best gluten free all purpose flour. I used King Arthur’s all purpose gluten free flour and had great success. Each gluten free flour is made differently so if you use an alternate flour you may yield a different result.

To make the perfect round pancake you will want to set your stovetop burner to 2 or low/medium heat. Before adding the batter though you will want to rub the pan with butter or spray. I recommend melting the butter called for in this recipe and leaving the remainder of the butter (that doesn’t easily pour into the bowl with the other wet ingredients) on the pan.

From there, using a 1/4 cup, scoop the batter from the bowl onto the pan and let the pancake batter spread over the pan. The pancakes will spread to a circular shape by doing this, but you can also use the 1/4 cup and move it in a circular motion on top of the batter to shape it into more of a circle.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

It’s important to let the pancakes cook fully for 3-4 minutes on each side. You should see the tops puff up a bit and the edges get a bit darker.

These do not bubble as much as your typical buttermilk pancake but if you flip it every 3-4 minutes the pancakes should be fully cooked.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

How Long can I Keep These?

These pancakes can be kept for a max of 2 days in the fridge when stored in an airtight container. I do not advise leaving them out at room temperature for a long period of time as these are best served warm when paired with maple syrup or honey.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:

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Simple Gluten Free & Dairy Free Pumpkin Pancakes

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 78 pancakes 1x
  • Diet: Gluten Free

Description

The simple Fall inspired gluten free fluffy pancakes you’ve been searching for!


Ingredients

Scale

Dry Ingredients

  • 4 TBSPs oat flour
  • 3/4 cup King Arthur’s gluten free all purpose flour (leveled with a knife)
  • 1 TBSP baking powder
  • 2 TBSP cane sugar
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup pumpkin puree
  • 1 large room temperature brown egg
  • 2 TBSPs vegan butter
  • 1 cup non-dairy milk
  • 1 1/8 tsp vanilla extract

Instructions

  1. Add all dry ingredients into a large bowl and combine thoroughly. Feel free to add more pumpkin spice if you would like a stronger pumpkin flavor. 
  2. Combine all wet ingredients except for the butter in a medium-sized bowl.
  3. Heat a skillet (of any size) over low to medium heat.
  4. Melt the 2 TBSPs of butter in the pan watching it closely to make sure it doesn’t burn. it shouldn’t take very long. When done, add the butter with the other wet ingredients. Leave a little butter left on the skillet to act as the oil/spray for cooking the pancakes.
  5. Add the wet to the dry and mix until there are no clumps in the batter and using a 1/4 cup scoop the batter onto the skillet and flip every 3-4 minutes. These will not bubble like buttermilk pancakes so watch them closely. They should puff up a bit and the edges should appear more stiff. 
  6. Continue this process until you get about 7-8 pancakes. Serve warm with honey or maple syrup and store in an airtight container in the fridge for a max of 2 days. 

Notes

*All nutrition that has been calculated is an estimate. 


Nutrition

  • Serving Size: 1 pancake
  • Calories: 116
  • Sugar: 4
  • Fat: 4
  • Carbohydrates: 17
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin, pancakes, pumpkin pancakes, gluten free pancakes, gluten free, dairy free pancakes, dairy free, breakfast

6 Ingredient Gluten Free Granola Bars

6 Ingredient Gluten Free Granola Bars

Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!

6 Ingredient Gluten Free Granola Bars

It’s So Simple

It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey

Here’s What You Need To Make These Healthy Granola Bars

  • Gluten free oats
  • Honey
  • Peanut Butter
  • Vanilla
  • Cinnamon
  • Sea salt
  • Dairy free chocolate chips

You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.

6 Ingredient Gluten Free Granola Bars

Minimal Effort

The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.

After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.

6 Ingredient Gluten Free Granola Bars

Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.

I find using a glass makes evening the mixture much easier than a spatula or your hands.

6 Ingredient Gluten Free Granola Bars

After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.

After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.

Have an itch to keep baking? Give my latest recipes a try!

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6 Ingredient Gluten Free Granola Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 bars 1x
  • Category: Snack
  • Method: No-bake
  • Diet: Gluten Free

Description

Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!


Ingredients

Scale
  • 2 1/2 cups of oats
  • 3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
  • 1 1/4 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 6 TBSP peanut butter
  • 1/3 cup + 1 TBSP honey

Instructions

  1. Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
  2. Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended. 
  3. Add the peanut butter honey mixture to the bowl with the other ingredients and combine. 
  4. Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
  5. Store in the freezer for 30-45 minutes.
  6. Take out and let it sit for 5 minutes then cut into 10 equal bars.
  7. store in the fridge for 5-7 days.


Nutrition

  • Serving Size: 1 bar
  • Calories: 221
  • Sugar: 15
  • Fat: 9
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 5

Keywords: granola, granola bars, gluten free bars, gluten free, dairy free, no bake, honey, chewy bars

Gluten Free Iced Pumpkin Scones

Gluten Free Iced Pumpkin Scones

With the Fall season in full swing it’s the perfect time to celebrate the season with these moist gluten free and vegan pumpkin scones!

Gluten Free Iced Pumpkin Scones

Here’s What You’ll Need To Make These Pumpkin Scones:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Brown sugar
  • Pumpkin puree
  • Pumpkin pie spice
  • Vegan butter
  • Vanilla
  • Cinnamon
  • Non-dairy milk (or normal milk)
  • Powdered sugar (for the glaze)
Gluten Free Iced Pumpkin Scones

How To Make The Scones:

The scones are S I M P L E to make so lets get started!

1. You’ll start by mixing all of the dry ingredients together in one large bowl.

2. Then, with a pastry cutter or a fork (that’s what I used), you will add in the cold cubed butter and cut it. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.

3. Add all the wet ingredients together in a medium-sized bowl.

4. Then, add the wet to the dry.

5. Sprinkle flour on a solid surface and form a ball with the dough. Kneed the dough about 2-3 times and then form it into a large circle that is about 1 inch thick.

6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!

7. Bake the scones for 18-20 minutes.

Gluten Free Iced Pumpkin Scones

How To Make The Icing

While the scones are in the oven it’s a perfect time to make the drizzleiscious icing!

For those of you who have been around the blog a few times this icing recipe will be nothing new to you as it is my go-to for all icing.

All you have to do is combine powdered sugar, non-dairy milk, and vanilla extract (optional but I recommend it) together and give it a mix! If you prefer a thicker icing I would recommend adding minimal non-dairy milk.

Gluten Free Iced Pumpkin Scones

What The Dough Should Look Like

The dough should appear thick, like the two images above and below. When cutting the scones I recommend wetting your knife after each cut. By doing this you will prevent the scone dough from overlapping as you drag the knife across the scones.

Gluten Free Iced Pumpkin Scones

I also recommend only sprinkling a bit of flour on the surface and not going crazy. The extra flour may result in a drier scone.

For The Icing

This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.

The less milk you add the thicker the icing will be.

Gluten Free Iced Pumpkin Scones

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Gluten Free Iced Pumpkin Scones

  • Author: Aimee Wera
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 55 minutes
  • Yield: 8 scones with icing 1x
  • Category: Breakfast, Snack
  • Method: Bake

Description

Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor! 


Ingredients

Scale

For The Scones

  • 2 cups + 1 TBSP all purpose gluten free flour ( I used King Arthur brand)
  • 1/3 cup packed dark brown sugar (or light, I wanted a stronger flavor so I used dark)
  • 1/2 cup pumpkin puree
  • 1/2 cup cold butter, cubed
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/4 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1 1/2 tsp pumpkin puree
  • 1/4 cup non-dairy milk

Icing:

  • 1/2 cup powdered sugar
  • 1 TBSP non-dairy milk
  • Optional: 1/8-1/4 tsp vanilla extract

Instructions

 

  1. Preheat the oven to 400 and line a baking sheet with parchment paper.
  2. Mix all of the dry ingredients together in one bowl. Add in the cubed butter to the dry ingredients and cut the butter with a pastry cutter or fork.  As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
  3. Add all the wet ingredients together in a medium-sized bowl.
  4. Add the wet to the dry.
  5. Sprinkle a little flour (1-2 TBSP, I would go on the lighter side as adding to much flour will result in a dry scone) on a solid surface and form a ball with the dough. Kneed the dough ball about 2-3 times and then form it into a large circle that is about 1 inch thick.
  6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
  7. Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
  8. Combine all of the icing ingredients in a small bowl and give it a good mix. I recommend adding the milk slowly as you may want a thinner or thicker texture. For a thicker icing add less milk and for a thinner texture simply add more milk. 
  9. Once the scones appear golden on they will be ready to take out. Let the scones cool for 10-12 minutes and then drizzle the icing over them with a spoon.

Notes

I used King Arthur branded all purpose gluten free flour. if you use another brand the results may not be the same as all gluten free all purpose flours are prepared differently.

You can add more pumpkin pie spice if you would like a stronger pumpkin flavor as these are on the mild side. These sones are not very sweet so I recommend always adding the icing in the recipe to them.


Nutrition

  • Serving Size: 1 scone with icing
  • Calories: 279
  • Sugar: 8
  • Fat: 11
  • Carbohydrates: 44
  • Fiber: 3
  • Protein: 1

Keywords: Scones, pumpkin, gluten free scones, dairy free scones, vegan scones, eggless, breakfast, healthy scones, pumpkin spice

Healthy Gluten Free Banana Coffee Crumb Cake

Healthy Gluten Free Banana Coffee Crumb Cake

Grab your ripe bananas and get ready to seriously up your breakfast game with my Healthy Gluten Free Banana Coffee Crumb Cake!

Healthy Gluten Free Banana Coffee Crumb Cake

Thy I Love This Gluten Free Banana Coffee Crumb Cake

Hello Flavor Infusion

The hues of the banana flavor are complemented perfectly by the coconut sugar- cinnamon infusion making for a delicate combination!

So, in other words..prepare to have more than one slice.

Mixed Flours Makes An AHH-Mazing Texture

In this recipe there is a mixture of all-purpose gluten free flour (King Arthur brand), almond flour, coconut flour, and oat flour (to pair with the crumble). This flour mixture results in a fluffy, yet moist texture that gives the Crumb Cake its lift when paired with the wet ingredients.

Let’s Go Back To Childhood

Is it just me, or did everyone have someone in their life who made a breakfast coffee cake every Sunday or on special occasions when your family would come over for a large Brunch? I can almost smell the crumb cake my Mom use to make on Sundays when we would visit my Grandma and my oh my was it divine!

My hope is that this recipe either takes yo back to a similar time, or helps you create this special moment for your loved ones.

Healthy Gluten Free Banana Coffee Crumb Cake

Ingredients for Gluten Free Banana Coffee Crumb Cake:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Almond flour
  • Coconut flour
  • Coconut sugar
  • Honey
  • Oat flour
  • Plant based butter (normal butter should work as well)
  • Large egg
  • 0% greek yogurt
  • 2 medium sized spotty bananas
  • Vanilla
  • Cinnamon
  • Non-dairy milk (or normal milk)
  • Powdered sugar (for the glaze)

I would also suggest using a pie tin as well since that is what I used.

Get The Perfect Texture

When making the base of this you will notice the dough is quite thick and firm, which may seem odd but this is perfect! The texture should resemble the image below.

If you use a different flour you may find yourself adding more or less liquid to even it out. I recommend starting to add only 2-3 Tablespoons of milk and then see what that does to the consistency. If it is too watery, then sprinkle in a little more flour and if it is too thick, then I would add another 1-2 Tablespoons of milk.

For The Crumble

To get that delicious cinnamon-sugar crumb texture I would recommend mixing all the dry ingredients for the crumb cake (),and add in the butter 1 Tablespoon at a time. As you add the butter the flour will clump up more and more, which is what you want. small clumps are what we are going for here so watch the amount of butter you add.

If you add too much butter then your mixture will hold too much moisture and just be one large clump. If you accidentally add too much butter just add in more flour and coconut sugar until the texture is evened out and in smaller clumps.

When adding the crumble, you’ll be adding it in 2 separate areas; the middle and the top. You will sprinkle 1/2 the mixture in the middle and the remaining on the top before it goes into the oven.

The crumble should crisp up on the top to create a slightly hard shell outside of the banana cake base.

Healthy Gluten Free Banana Coffee Crumb Cake

For The Icing

This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.

The less milk you add the thicker the icing will be.

Healthy Gluten Free Banana Coffee Crumb Cake

Alrighty, now who is ready to give this a try and dig in?

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Healthy Gluten Free Banana Coffee Crumb Cake

  • Author: Aimee Wera
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour + 5 minutes
  • Yield: 8 Slices 1x
  • Category: Breakfast, Dessert
  • Method: Bake
  • Diet: Gluten Free

Description

A Healthy twist on a breakfast/brunch classic! This Gluten Free Banana Coffee Crumb Cake will make you the talk of the party at your next family brunch!


Ingredients

Scale

Dry Ingredients

  • 3/4 cup all purpose flour (I used King Arthur)
  • 1/2 cup almond flour
  • 3 TBSP coconut flour
  • 1 Tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon

Wet Ingredients

  • 5 TBSP plant based butter (I used this to cut down on the dairy but normal butter should do)
  • 1 large egg
  • 1 1/4 Tsp vanilla extract
  • 2 TBSP honey
  • 2 TBSP coconut sugar
  • 1/2 cup 0% greek yogurt
  • 2 medium bananas (just under 3/4 cups)
  • 45 TBSP milk of choice
  • dash of salt

The Crumble

  • 5 TBSP coconut sugar
  • 1 1/2 tsp cinnamon
  • 3 TBSP all purpose gluten free flour
  • 3 TBSP oat flour 
  • Dash of sea salt
  • 2.53 TBSP butter of choice

The Icing

  • 1/2 cup powdered sugar
  • 1/81/4 tsp vanilla (depending how strong of a flavor you want
  • 12 TBSP milk (more milk= a thinner texture)

Instructions

The Banana Cake

  1. Preheat the oven to 350 degrees and line either a cake pan or pie tin with parchment paper.
  2. In a large mixing bowl add all of the dry ingredients. Then set aside.
  3. Melt the butter and place it in a medium-sized bowl with the other wet ingredients, except for the bananas.
  4. Mash the bananas to a pulp and add them into the medium-sized bowl. Give it a good mix until all of the wet ingredients are combined. 
  5. Add the wet to the dry and make sure there are no bits of flour not incorporated. The batter will be very thick, but that is what we are going for. If you find your batter is not very thick, simply add more all purpose flour. Alternatively, if you find your batter is too thick, add 1-2 TBSP of milk. The texture should resemble the picture above this recipe. 
  6. Once the batter is thoroughly mixed set aside as we prepare the crumble.

The Crumble

  1. Add all of the ingredients except for the butter in a small bowl.
  2. Melt the butter in the microwave for 20-30 seconds. The amount of butter you use will vary on how clumpy you like your crumble. Butter is what clumps the ingredients, but if you add too much your crumble will not be easily dispersed as it will be very large clumps so I recommend no more than 3 TBSP of butter. If you add too much butter just add a little more coconut sugar or oat flour.
  3. Stir in the butter by the Tablespoon. It will clump up the more you stir it. When stirring it feel free to go back and forth as well as a circular motion to distribute the butter evenly. I used 2.5 TBSP of butter which gave me the perfect amount of clumps (I prefer tiny ones). The texture should match closely to the image I have above in the blog post.

Put It Together

  1. Spread half the batter evenly into a baking dish. Be sure all corners are covered. 
  2. Sprinkle half the crumble over the batter evenly.
  3. Pour the other half of the batter over the crumble (that’s on the top of the lower base layer). Do this carefully as the batter should be spread out on top of the crumble without mixing the crumble. I recommend lightly spreading the batter to minimize the possibility of this.
  4. Sprinkle the other half of the crumble over the batter and bake for 40-45 minutes. Potentially longer depending on your oven. The cake should have no batter come out when you stick a toothpick in it.
  5. While the cake is baking let’s prepare the icing! Simply add the vanilla and powdered sugar together followed by slowly adding 1 -2 TBSPs of milk. I recommend doing this slowly as it is very easy to add too much liquid and have a watery icing. Better to add less and add more as you go until you reach the consistency you want. If you prefer a thicker icing, then I would go with 1 TBSP of milk.
  6. Take the cake out and let it cool for 10-12 minutes. You will know it’s done when you stick a toothpick into the batter and no dough sticks to it. 
  7. With a spoon, in a criss-cross motion drizzle the icing over the cake until all of the icing is used. Then dig in! I recommend storing these in the fridge to last longer in an airtight container for a max of 3 days. 

Notes

I used King Arthur Gluten Free All Purpose flour, if you use another gluten free flour blend your texture may be different as all brands are made differently.

Nutrition is a rough estimate using 2.5 TBSPs of butter and is a rough estimate.


Nutrition

  • Serving Size: 1 Slice with Icing
  • Calories: 319
  • Sugar: 20
  • Fat: 15
  • Carbohydrates: 39
  • Fiber: 4
  • Protein: 7

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