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Gluten-free Banana Crumb Cake

Decadent Gluten-free Banana Crumb Cake for Any Occasion

Delight in this Gluten-free Banana Crumb Cake, a perfect blend of banana bread and coffee cake, ideal for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 3 ripe bananas mashed
  • 1.5 cups gluten-free all-purpose flour
  • 0.5 cups coconut sugar
  • 0.5 cups cold unsalted butter (or vegan butter) melted
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
For the Crumb Topping
  • 0.5 cups cold unsalted butter (or vegan butter)
  • 0.5 cups gluten-free all-purpose flour
  • 0.5 cups coconut sugar
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk of choice to adjust consistency

Equipment

  • Mixing bowls
  • Spatula
  • Baking Pan
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine cold unsalted butter, gluten-free all-purpose flour, coconut sugar, and ground cinnamon. Mix until resembling coarse crumbs.
  2. In a large bowl, mash ripe bananas. Add melted butter and coconut sugar, mix well. Gently fold in gluten-free flour and baking powder.
  3. Preheat oven to 350°F (175°C) and grease a 9x9-inch baking pan. Spread banana batter evenly in the pan and sprinkle crumb topping over it.
  4. Bake for 50-55 minutes. The cake is done when a toothpick comes out clean and the top is golden brown.
  5. Cool for 15 minutes. Whisk powdered sugar and milk to make glaze, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Notes

Use overripe bananas for best flavor. Ensure not to overmix the batter for a light cake texture.

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