Gluten-Free Coconut Banana Coffee Cake
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!
3 tablespoons gluten-free oat flour
⅓ cup shredded coconut
3 ½ tablespoons vegan butter, melted (we prefer Miyokos)
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
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. Ours took 35 minutes. Put on cooling rack and let sit for 30 minutes. Then, transfer the cake out of the pan onto a plate or cutting board and allow to cool a bit longer before serving.
Adapted from a recipe by Demeter at Beaming Baker