Bursting with Cinnamon, and blanketed in a Fluffy and Perfectly Sweet dough these Gluten Free Cinnamon Rolls are ready in 2 hours with rise time!
I made theses for Thanksgiving morning to start the day off sweet and strong!
When creating this recipe i wanted it to be a recipe that didn’t require a special store run for flours or special starches. I wanted something that could be made with ingredients you likely have in your pantry. Also, I didn’t want these to be night before cinnamon rolls. I don’t know about you but I don’t have much patience for overnight recipes. So, I aimed for a 1-2 hour rise time (I let mine rise for 2 hours, but it wasn’t much of a difference after the first hour) to appeal to the more impatient bakers like myself out there.
So, let’s get baking!
What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
cinnamon
sea salt
unsalted butter (or butter substitute)
lemon juice
active dry yeast (be sure the brand is gluten free, I used this one by Fleischmann’s)
dark or light brown sugar (either will work)
cane sugar
powdered sugar
eggs
vanilla extract
cream cheese
milk
Start with the wet ingredients
When preparing the dough reach for the wet ingredients and start by mixing the warm milk with the yeast and letting it set for 5-10 minutes. The yeast will be set when there is a film over the top layer (shown below).
Once the yeast is set, then add the butter, lemon juice, room temp egg, and vanilla extract in the same bowl and mix it. Be careful to not over mix it though. Once everything is combined you should stop whisking and set aside.
Adding the dry ingredients
In a large bowl mix the dry ingredients together. When they’re combined, add the wet ingredients with the yeast to the large bowl of dry ingredients and mix it with a spatula.
You can also use a stand mixer with a dough attachment if you have one, but I don’t so I did this with a spatula and a lot of elbow grease.
If you find the dough is too sticky, add a tablespoon of flour to the dough and see if the dough starts to stick less to the bowl.
Add the Dough to Parchment Paper
Once the dough is thick and doesn’t stick to the bowl, pour it onto a buttered piece of parchment paper and mold it into an even square. Once it’s in a square it will be easier to make into a rectangle.
Once the square is even, roll out the dough into a long 13-14 inch rectangle. The width should be about 9-1o inches, but these don’t need to be exact. The dough should be about 1/4 inch thick.
Sprinkle the Filling
Once the rectangle is complete, pour melted butter over the dough (save about 1 tablespoon from it) and then sprinkle the cinnamon sugar mixture over it.
Roll the Dough and Let It Rise
I’m not the best when it comes to rolling things into a circle, but there is a few options here to improve it.
Option 1 is to roll the dough using the parchment paper and doing it slowly and creating not to large of a roll to avoid a rectangle look (AKA like me). Then using a knife or string, cut the large roll into 6-9 rolls.
Option 2 is to use a pizza cutter and cut 6-9 cinnamon rolls in a straight line in the rectangle and roll each one individually.
Once the dough is separated into small rolls, add the 1 tablespoon of butter over the rolls and place it into a 9×9 or 8×8 cake or brownie pan with plastic wrap and cover for 1 hour in a warm place like your kitchen counter.
The rolls will rise a bit and then they are ready for the oven.
Prepare the Cream Cheese Glaze
While the rolls are rising prepare the yummy Cream Cheese Glaze.
This will only require room temp cream cheese, powdered sugar, milk, and melted butter.
Combine all the ingredients in a small bowl and mix continuously until there are no chunks. If you prefer a thinner glaze, use more milk, a thicker glaze, use less milk.
If you use too much milk and it becomes too thin, just add a few tablespoons of powdered sugar to firm it back up.
Oven Ready
Once the dough has risen, place in the oven for 30-35 minutes. If may be less if you made smaller cinnamon rolls.
I made 6 large Cinnamon Rolls so these did need longer than a typical batch.
Once done, let them cool for 10 minutes and drizzle the glaze over the rolls.
These rolls will stay good for 1-2 days, and after they should be placed in the freezer.
2 ½ cups + 2 Tbsps flour ( I used King Arthur’s gluten free all purpose flour)
2 tsp. baking powder
½ tsp sea salt
¼ cup cane sugar
Filling
4 tbsp melted butter
3 tbsp granulated sugar
3 tbsp dark brown sugar
2 tsp.cinnamon
Cream Cheese Glaze
4 oz cream cheese room temp, 114g
2 tbsp butter room temp,
1½ tsp vanilla extract
1 cup powdered sugar
1 tbsp milk plus more if needed for consistency
Instructions
Mix the yeast, sugar, and warm milk in a medium-sized bowl and set aside for 10 minutes.
In a large bowl, combine the dry ingredients.
Once the yeast has set (there will be a film over it) add the melted butter, lemon juice, and warm egg to combine with a whisk. Be careful not to over mix though.
Once the wet ingredients are all combined, add them to the dry and mix until they are combined. The dough is ready when it starts to not stick to the bowl. If you find the dough is sticking add 1 tablespoon of flour. this will help the dough firm up.
On a buttered piece of parchment paper ( I used non-stick spray) drop the dough and mold it into a square. Then, slowly roll the dough out 13-14 inches long and 9-10 inches wide to make the dough a rectangle. It will be about 1/4 inch thick. Feel free to take time during this step to mold the dough. i am not great at this and its like pizza dough, you can always fill in a whole or reshape though dough if you want to adjust it.
Using a brush, spread 3 Tbsps of melted butter on the dough.
Mix the dark brown sugar, sugar, and cinnamon together in a small bowl and sprinkle it over the buttered dough.
roll the dough into a circular shape by using either a pizza cutter and cutting the rolls in straight line and rolling them up one by one or use the parchment paper to roll the entire dough into one large roll by starting with small circles and rolling it from one side of the rectangle to the other.
Once the dough balls are formed, cut the dough into 6-9 rolls and place into an 8×8 or 9×9 cake or brownie pan. I would recommend a cake pan, but I only had a brownie pan on hand and both will do.
Preheat the oven to 350.
Cover with plastic wrap in a warm place like the kitchen counter for at least one hour. you can cover it for longer and the dough will rise a bit more.
Uncover the rolls and place in an oven at 350
Bake for 30-35 minutes. The larger the rolls, the more likely they are to need more baking time.
While the gluten free cinnamon rolls are in the oven lets make the glaze! Combine the glaze ingredients in a small bowl and set aside until the rolls are ready.
Take the cinnamon rolls out and let cool for at least 10 minutes.
Drizzle the cream cheese glaze over the rolls. You may have some extra, but I admit I like my Cinnamon Roll wrapped and coated in icing!
Notes
Nutrition is roughly calculated and with 6 large rolls as a serving size. Not all gluten free flours are created differently so if you don’t use the King Arthur brand you may have a slightly different result.
Fluffy, Sweet, and bursting with Cinnamon and Cream cheese flavor this Gluten Free Banana Bundt Cake is calling your name!
This Gluten Free Bundt Cake uses Greek yogurt and bananas to create a healthier cake with less fat and butter, but leaves an uncompromised texture and sweetness.
What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
cinnamon
sea salt
unsalted butter (or butter substitute)
dark or light brown sugar (either will work)
cane sugar
powdered sugar
eggs
vanilla extract
3 medium spotty bananas
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well
cream cheese
milk
What is The Key To Making a Signature Cinnamon Swirl?
When preparing the cinnamon swirl you will simply combine 1 Tbsp of cinnamon and 2 Tbsps of brown sugar and cane sugar. You can add more Cinnamon if you like a stronger taste, but I like a more subtle flavor so I lean towards the lighter side.
To make the swirl you you will place half the batter in the greased bundt cake and then sprinkle the cinnamon sugar mixture over the top of the batter. There should be more than enough to create a nice thin layer of cinnamon sugar goodness.
Once the cinnamon sugar mixture layer is added, you will carefully pour the remaining batter overit and spread it evenly. You will want to tap the bundt cake a few times to spread the batter evenly. To keep the mixture from spilling or breaking the top batter should be spread overtop fast and evened out after all the batter is in the cake.
Trying to even out the batter as you pour will likely cause the swirls of cinnamon sugar to mix with the bottom batter layer.
How To Avoid a Sticky Bundt Cake
To avoid any part of the bundt cake sticking be sure to follow these steps:
use an oil based spray such as canola or vegetable. Buttery spreads or butter will likely increase the likelihood of the cake to stick to the pan
coat the bundt cake with a large amount of spray. Don’t be shy! Think of Mean Girls at the math competition, the limit doesn’t exist for too much oil!
don’t spray the pan until the cake is ready to go into the oven and don’t pour the batter until it is ready to go in the oven
let the cake cool for 10 minutes and then try to tip it upside down on a cooling rack. Any sooner will increase the possibility of sticking
How is this Healthier than a normal Bundt Cake?
By using bananas and greek yogurt, less oil is required for the recipe, but the texture remains unchanged. The greek yogurt and bananas make the cake fluffy and add an element of sweetness, which allows less sugar to be used in the recipe.
The healthier part comes from lightening up the recipes in areas where the texture may remain unchanged. Cutting back on too much sugar and fat will likely result in something not as satisfying or enjoyable. on When Sweet Met Salty my goal is to create simple and healthier recipes that are still satisfying and most of all fill the craving you have.
So yes, there is sugar, there is butter, and there is also TASTE!
This Sweet and Fluffy Banana Gluten Free Bundt Cake is filled with a swirl of Cinnamon and Brown Sugar and topped with a signature cream cheese glaze!
Ingredients
Scale
Cinnamon Bundt Cake
2 cups all-purpose gluten free flour
1 tsp baking powder
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1/3 cup softened unsalted butter (or butter substitute)
1 cup dark or light brown sugar (either will work)
2 room temperature eggs
1 heaping tsp of vanilla
3 medium bananas mashed (about 1 1/4 cups)
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well)
Cinnamon layer
1 Tbsp cinnamon (or a few tsps. more for a stronger cinnamon flavor, I prefer a subtle one)
2 Tbsps sugar cane
2 Tbsp brown sugar
Cream Cheese Glaze
4 oz softened cream cheese (I used 1/3 fat variety)
1 1/2 Tbsp milk (for a thinner variety use a bit more)
1 1/2 cups powdered sugar
1 tsp vanilla
Instructions
Preheat your oven to 350 and grab your bundt cake and an oil-based cooking spray such as canola, or vegetable oil. I don’t recommend using a butter flavored spray for this or butter itself as it may cause the cake to stick.
In a large bowl mix the flour, baking soda, baking powder, cinnamon, and salt together. When combined set aside.
Mash the bananas until they are complete mush. The less chunks the better.
In a large bowl mix the eggs, sugar, vanilla, and butter together until they are fully combined. Be sure that your eggs are room temp before adding them. Room temperature eggs will easily mix with the butter and sugar, distributing the yolk more evenly, allowing the batter to raise more than cold eggs would. If you don’t have 30 minutes for your eggs to become room temp try placing the eggs in a bowl with warm water for 5-10 minutes. This will speed up the process.
Add the remaining wet ingredients and whisk until combined.
Add the wet ingredients to the dry and whisk out all lumps.
Make the Cinnamon Glaze by combining the sugar and cinnamon in a small bowl and set aside.
Spray the bundt cake pan with a large amount of spray. If you are concerned with too much spray being used , I ask you to remember the most memorable line of mean girls, the limit doesn’t exist! The more spray the better the chance your bundt cake will not stick.
Pour half the batter into the pan and tap the bottom of the bundt cake to ensure it is evenly distributed.
Sprinkle the cinnamon sugar mixture across the top of the batter.
Pour the remaining batter on top of the mixture. Use a spatula to even out the top layer and tap the bundt can on the counter a few more times to make sure it is even.
Bake in the oven at 350 for 55-60 minutes. A clean toothpick with no batter will indicate the bundt cake is ready.
Let the Bundt cake cool for 10 minutes.
While the bundt cake is cooling make the cream cheese glaze. Combine all of the cream cheese ingredients in a small bowl. Add the milk in slowly as a little will go a long way. I recommend starting in Tablespoon increments.
Put a cooling rack on the top of the bundt cake pan and flip the bundt cake onto the cooling rack.
Top the bundt cake with the cream cheese glaze and enjoy!
I recommend storing this in the fridge for 2 days in an air tight container. Anything longer than 2 days should be stored in the freezer
Notes
be sure to use room temperature eggs
I used King Arthur’s All purpose baking flour. Not all gluten free flours are created equally so I recommend using the same brand.
Nutrional values are calculated with reduced fat cream cheese and are estimates
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!
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.
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.
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.
Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:
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
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.
Combine all wet ingredients except for the butter in a medium-sized bowl.
Heat a skillet (of any size) over low to medium heat.
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.
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.
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.
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!
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)
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.
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.
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.
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.
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
Preheat the oven to 400 and line a baking sheet with parchment paper.
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.
Add all the wet ingredients together in a medium-sized bowl.
Add the wet to the dry.
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.
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!
Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
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.
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.
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
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.
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?
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)
4–5 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
2.5–3 TBSP butter of choice
The Icing
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)
Instructions
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.
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.
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.
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