Print

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!


Scale

Ingredients

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

Keywords: Coffee cake, banana cake, banana coffee cake, gluten free coffee cake, banana recipes, coconut sugar, breakfast, Coffee