Banana Cinnamon Coffee Cake
My kids are going bananas over this cake. I think it’s the crumble topping but they say they love everything about it.
The most tender and perfectly moist banana cake with a sugary crumble topping.
Adding ripe bananas, creamy buttermilk, and maple syrup take your regular coffee cake up a notch.
My favorite Gluten Free Flour Blend
I’ve tried a lot of gluten free flour blends…like a lot.
Outrageous Baking has won me over. It happens to be local to Colorado, which I love. I pick it up at Natural Grocers and you can buy it directly from their website.
It’s made with brown rice flour, potato starch, tapioca flour, sorghum flour and xanthan gum. I love that it doesn’t have cornstarch or almond flour it in. It really tastes so good.
This flour make this Banana Cinnamon Coffee Cake tender, cakey, moist – not dry, not nutty and you won’t even know it’s gluten free.
Do you like a corner piece or center piece?
I flip and flop over this choice. I’m usually a center piece girl…
But in this Banana Cinnamon Coffee Cake recipe, I like the corner. The edges are a bit crunchy and you have a built in handle to shove it into your mouth (yes, I said that).
More baking recipes to love!
Banana Cinnamon Coffee Cake
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
- 2 cups gluten free flour blend
- 3 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 cup coconut sugar
- 4 very ripe bananas
- 1/2 cup salted butter, melted
- 1/4 cup maple syrup
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Crumble
- 1/2 cup cold salted butter, cubed
- 3/4 cup gluten free flour blend
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350F. Line a 9×9 pan with parchment paper and spray with coconut oil cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, salt and coconut sugar together.
- In another mixing bowl, smash the ripe bananas until smooth. Stir in the melted butter, maple syrup, eggs and buttermilk until fully combined.
- Add the wet ingredients to the dry ingredients bowl. Mix with a wooden spoon or rubber spatula until all the dry ingredients are incorporated.
- Pour the batter into your prepared pan.
- To make the crumble, combine all the ingredients in a bowl. Using your hands or a pastry cutter to break up the butter and combine it with the sugar and flour. When it forms a ‘crumble’ you are done. Sprinkle it in an even layer on top of the batter.
- Place in your oven on the middle rack and bake for 45 minutes or until the middle is set. Remove from the oven and let cool for 30 minutes before slicing into.
To make a glaze – combine 1 tablespoon milk with 1/3 cup powdered sugar and a pinch of cinnamon. Drizzle on top, if desired.
Notes
Use very ripe bananas that have not be frozen. Use bananas that have been left on your counter for over a week and are about 50% dark in the skin
- Prep Time: 15
- Cook Time: 45
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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2 Responses
If I don’t have maple syrup, do you think it would taste weird to use honey instead?
No not at all. I’ve made it with honey before. You will be able to taste the honest a bit but it’s not overly noticeable