Banana Coffee Cake | Gluten Free & Low Sugar
Simple recipe takes a twist on the classic breakfast coffee cake.
Servings: 9 servings
Calories: 420kcal
Ingredients
- 3 ripe bananas
- ⅓ C canola oil or vegetable oil
- ⅓ C honey
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- ½ C milk or milk substitute
- 2 C gluten free flour blend or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Crumble
- ½ C gluten free flour blend or all-purpose flour
- ¾ C dark brown sugar
- 2 teaspoon ground cinnamon
- 6 tablespoon unsalted butter cold
Instructions
- Preheat oven to 350°F. Spray a 9x9 or 8x8 baking pan with non-stick spray. Set aside.
- In a large bowl, smash bananas using a fork until only small lumps remain.
- Add oil, honey, eggs, vanilla and milk. Mix well.
- Add flour, baking soda, baking powder and salt. Gently combine, careful not to over mix.
- In a medium size bowl, combine crumble ingredients. Use your hands to combine until mixture is well-combined and only small butter pieces remain (no larger than a pea).
- Evenly spread half the cake mixture in the bottom of the pan.
- Top with half the crumble, spreading evenly.
- Spoon large dollops of the remaining cake mixture on top of crumble. With a knife, run in a zig zag or swirl pattern to gently combine.
- Top with remaining crumble.
- Bake on center rack for 30-35 minutes or until knife inserted in center comes out clean.
- Enjoy!!!
Nutrition
Calories: 420kcal | Carbohydrates: 63g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 454mg | Potassium: 209mg | Fiber: 5g | Sugar: 35g | Vitamin A: 334IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 2mg