Banana Cinnamon Streusel Coffee Cake

Banana Cinnamon Streusel Coffee Cake

The coffee cake from my cookbook but with a twist! Same great “buttery” crumble topping and cinnamon-sugar center, with the addition of banana slices that slightly caramelize when baked. For a nut-free option, replace with another gluten-free flour of choice as long as ratios stay the same.

Streusel Coffee Cake

Gluten-free, Dairy-free, Egg-free, Soy-free, Nut-free optional

Makes 9 squares / Prep time: 20 minutes / Cook time: 45 minutes / Cool time: 45 minute

Equipment: 8x8 Baking dish, Hand-mixer or Stand-up mixer

 

For the cake

  • 2 flax eggs (2 tablespoons ground flax plus 4 tablespoons water)

  • 1 cup full-fat coconut milk or unsweetened almond milk

  • 1 teaspoon apple cider vinegar

  • 1 cup brown rice flour

  • 1/2 cup almond flour (or another gluten-free flour of choice for nut-free)

  • 1/2 cup buckwheat flour

  • ⅓ cup coconut sugar

  • 3 tablespoons tapioca flour

  • 2 teaspoons cinnamon

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon sea salt

  • 2 tablespoons maple syrup or coconut nectar

  • 1 teaspoon vanilla extract

  • 1.5 tablespoons melted coconut oil

For the center filling 

  • ¾ cup coconut sugar

  • 1 tablespoon cinnamon

  • 3 tablespoons melted vegan butter or melted coconut oil

  • 1 medium banana sliced

For the topping

  • 1 cup almond flour (or other gluten-free flour)

  • ¼ cup coconut sugar

  • 1 teaspoon cinnamon

  • 4 to 5 tablespoons cold vegan butter

 

1. Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper. 

2. Prepare the flax eggs. In a small bowl, whisk together the ground flax and water. Set aside for at least 10 minutes. 

3. In a separate medium bowl, whisk together the coconut milk or almond milk and apple cider vinegar. Set aside. 

4. In a large mixing bowl or stand-up mixer, combine the brown rice flour, almond flour, buckwheat flour, coconut sugar, tapioca flour, cinnamon, baking powder, baking soda, and sea salt. Stir to blend.

5. Make the topping. In a separate medium mixing bowl, combine the almond flour, coconut sugar, and cinnamon. Stir. Add the vegan butter and use your hands to massage it in to the flour until a crumble is formed. Place it in the refrigerator until ready to use.

6. Make the center filling. In a small bowl, combine the coconut sugar and cinnamon. Pour in the melted vegan butter or melted coconut oil and stir to blend. Set aside.

7. To the bowl with the milk and apple cider vinegar, add the flax eggs, maple syrup or coconut nectar, and vanilla extract. Whisk. Add the melted coconut oil and whisk again.

8. Pour the wet ingredients into the flour mixture and beat until a batter is formed. Transfer half of the batter into the bottom of the baking pan. Sprinkle the center filling evenly on top. Slice the banana into thin discs and place on top of the center filling. Add the rest of the batter, wetting the back of a spatula to evenly spread (batter will be somewhat thick). Sprinkle the crumble on top.

9. Bake for 40 to 45 minutes until toothpick comes out clean. Allow the cake to completely cool in the baking dish (at least 1 hour) before slicing and serving.

Serving Tip: You can serve the cake warm, but it might fall apart if you don’t allow it to cool for at least 30 minutes.

Storage: Store the cake loosely covered with tin foil in the baking dish at room temperature for up to 4 days.

Banana Cinnamon Streusel Coffee Cake

IF YOU LIKED THIS RECIPE, YOU WILL LOVE THE 75 RECIPES FOUND IN MY COOKBOOK: GLUTEN-FREE VEGAN BAKING FOR EVERY OCCASION! 

BreakfastSara McGlothlinComment