Grab your ripe bananas and get ready to seriously up your breakfast game with my 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.
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
- Oat flour
- Plant based butter (normal butter should work as well)
- Large egg
- 0% greek yogurt
- 2 medium sized spotty bananas
- 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.
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.
Alrighty, now who is ready to give this a try and dig in?Print
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!
- 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
- 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)
- 4–5 TBSP milk of choice
- dash of salt
- 5 TBSP coconut sugar
- 1 1/2 tsp cinnamon
- 3 TBSP all purpose gluten free flour
- 3 TBSP oat flour
- Dash of sea salt
- 2.5–3 TBSP butter of choice
- 1/2 cup powdered sugar
- 1/8–1/4 tsp vanilla (depending how strong of a flavor you want
- 1–2 TBSP milk (more milk= a thinner texture)
The Banana Cake
- Preheat the oven to 350 degrees and line either a cake pan or pie tin with parchment paper.
- In a large mixing bowl add all of the dry ingredients. Then set aside.
- Melt the butter and place it in a medium-sized bowl with the other wet ingredients, except for the bananas.
- 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.
- 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.
- Once the batter is thoroughly mixed set aside as we prepare the crumble.
- Add all of the ingredients except for the butter in a small bowl.
- 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.
- 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
- Spread half the batter evenly into a baking dish. Be sure all corners are covered.
- Sprinkle half the crumble over the batter evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
- Serving Size: 1 Slice with Icing
- Calories: 319
- Sugar: 20
- Fat: 15
- Carbohydrates: 39
- Fiber: 4
- Protein: 7
Keywords: Coffee cake, banana cake, banana coffee cake, gluten free coffee cake, banana recipes, coconut sugar, breakfast, Coffee