Gluten-Free Coconut Banana Coffee Cake
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If you love banana bread but also love a good glow-up this recipe is for you. It's essentially a decadent banana bread making a comeback as a coffee cake sporting a glamorous pecan coconut streusel topping. She's also gluten-free, dairy-free, refined sugar-free and can totally be vegan, should you choose to doll her up even further. Our suggestion? Make it at night so, you can have a bite with coffee in the morning. Yum!
- Preparation 20 min
- Cook 40 min
- Serves 1 cake
Ingredients
- 3 tablespoons gluten-free oat flour
- ⅓ cup shredded coconut
- 3 ½ tablespoons vegan butter, melted
- ¼ cup Just Date Sugar
- ½ cup pecans, chopped
- ¼ teaspoon ground cinnamon
- 3 medium, very ripe bananas (1 cup + 2 tablespoons, mashed)
- ¼ cup melted vegan butter
- ¼ cup Just Date Syrup
- 1 egg or equivalent egg replacement
- 1 teaspoon vanilla paste
- 1 ½ cups gluten-free oat flour
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or grease the pan well with vegan butter.
- Mix streusel topping ingredients in a small bowl until crumbly and well-incorporated. Set aside.
- Peel very ripe bananas and add to a large mixing bowl.
- Using a pastry cutter, fork or wire mixer attachment on a stand mixer, mash bananas.
- Add the vegan butter, date syrup, egg or egg replacement and vanilla. Whisk or mix until combined.
- Add oat flour, almond flour, baking powder, baking soda, cinnamon and salt in a separate bowl.
- Whisk together into the wet ingredients until just incorporated. Batter will be pourable but thick.
- Pour batter evenly into prepared pan.
- Using a rubber spatula, spread into an even layer.
- Sprinkle streusel evenly over batter.
- Bake for 30-40 minutes or until the center comes out clean.
- Put on cooling rack and let sit for 30 minutes.
- Transfer the cake out of the pan onto a plate or cutting board and allow to cool a bit longer before serving.
by Demeter at Beaming Baker
