Gluten-Free Banana Crumb Cake

This gently sweet coffee cake recipe has a soft crumb topping laced with cinnamon. For big banana flavor, use soft ripe bananas. Yep. Cake makes everything better.

Gluten-Free Banana Crumb Cake

Ingredients:

1 cup almond or hazelnut flour
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon gelatin or 1/2 teaspoon xanthan gum
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/4 cups organic light brown sugar
3 large free-range organic eggs, beaten
1/3 cup organic coconut oil, melted
3 ripe bananas, mashed
1 tablespoon bourbon vanilla extract

Crumb topping:
1/4 cup organic light brown sugar
2 tablespoons chopped nuts (may omit)
2 tablespoons rice or almond flour
2 tablespoons coconut oil
1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350ºF. Prepare a 10x12-inch baking pan by lining it with parchment.

2. Add the almond meal, gluten-free flours and starch, baking powder, baking soda, sea salt, xanthan gum, cinnamon, nutmeg and brown sugar to a large mixing bowl and whisk to combine. Add the eggs, coconut oil, mashed bananas and vanilla. Beat for two minutes until the batter is smooth. Pour the batter into the prepared baking pan.

3. Make your crumb topping. Sprinkle it over the cake batter. Pat down gently.

4. Bake in the center of the oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch. Note: If for some reason (you may have a smaller, or hotter, oven) the crumb topping begins to brown too much, loosely tent the top with foil.

5. Cool the cake on a wire rack.Wrap, bag, and freeze leftover slices for easy on-the-go treats.

Additional Info:

Makes 18 square pieces.

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