If you think this Gluten-Free Banana Crumb Coffee Cake is a recipe you should make as soon as possible, you are right!
Especially if you have ripe bananas on your counter right now. Or will soon. Buying bananas always means you will have ripe bananas on your counter soon, right?
Coffee cakes are a delightful treat all year long but they seem even more special when the mornings take on a chill and a warm mug of coffee (or tea) accompanied by a bit of a treat seems like the best possible way to wake up.
Oh, I am so joyful that we are entering my favorite season. Baking season! When baking is always a good thing and never something to be avoided!
This recipe is my gluten-free version of my good friend Alisa Fleming’s recipe from the second edition of her bestselling Go Dairy FreeGo Dairy Free: The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
All I really had to do was sub in gluten-free flour mix for the gluten-full flour. Sometimes it really is that easy to “convert” a gluten-full recipe to gluten free. Because my Two-Ingredient Gluten-Free Mix does not include xanthan gum (I simply add it if needed at the time of baking),
Because I prefer cinnamon over nutmeg, I also omitted the nutmeg and increased the cinnamon and went with the upper amount of flour mix for the crumble topping.
Gluten-Free Banana Crumb Coffee Cake assembled and ready to go in the oven
Alisa says: “According to my husband, this cake could be sold at Starbucks. The first time I made it, the two of us polished it off within 24 hours. Since our waistlines don’t need quite that much cake, I now make sure to bake it when there are more mouths around to feed. Nonetheless if you are making this for a get-together or a bigger household, you can double the entire recipe and bake it in a 9- x 13-inch pan.”
Everything Alisa reported regarding the original version still holds true for the gluten-free version. This cake is an irresistible coffee cake that keeps calling you back for just one more small piece.
Because both the flavor and texture are just fabulous. And because of that reality, before you know it, the whole cake is gone!
Therefore, when I make this coffee cake, I follow Alisa’s advice and specifically make it for an event where I will be sharing it with others.
Because it is not only gluten free but also dairy free, egg free, and vegan, it is welcomed by pretty much everyone. I love it when a recipe I bake and share can make everyone happy!
A few more words about Alisa’s Go Dairy Free book, her updated resource book and cookbook. (Note: I was provided a complimentary copy but the opinions expressed here are my own.) It is an exhaustive resource for living dairy free as well as a treasure trove of recipes you’ll want to make on a regular basis, which means it’s a book you will add to your collection and reference often in the future.
When this second edition launched, Alisa asked all who have been given a copy to post a photo of the new cover with their favorite dairy-free product. Here’s mine!
Go Dairy Free Second Edition by Alisa Fleming Beside my Favorite Dairy-Free Product
Yes, canned full-fat coconut milk is by far my favorite dairy-free product. I use it all the time for recipes—either sweet or savory. The coconut flavor is very, very faint (if you notice it at all—unless you’re not a coconut fan and are hypersensitive to the flavor of course) but it’s just perfect in so many applications and the creaminess and thickening factors are off the charts in my opinion.
So, a little bit of canned coconut milk (again, the full-fat coconut milk) can go a long way and that is a very good thing. Especially if you eat dairy free or need to feed someone who does.
Grab the recipe for this scrumptious Gluten-Free Banana Crumb Coffee Cake at the bottom of this post and read more details on Alisa’s Go Dairy Free book here. While not all recipes in the book or website are gluten free, there are plenty that are naturally gluten free, have a gluten-free option, or can be easily converted to gluten free (as I did today’s recipe).
Alisa also wrote the Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. You can also get a lovely recipe from that cookbook here on gfe: Gluten-Free Chocolate Banana Split Muffins. It was part of my March Muffin Madness event a few years back. If you’re a muffin lover—and think chocolate and bananas are a perfect combination—be sure to check it out!
I also want to point out that the Go Dairy Free website is an invaluable resource on its own! While its main focus is obviously dairy-free living, Alisa always shares gluten-free information that’s available.
For example, I look forward to her updated list of dairy-free advent calendar offerings every year because it shows which ones are also gluten free. She also does restaurant guides by area. (See her newly updated Northern California guide and Prince Edward Island listing to see if these restaurant guides might be helpful to you.)
A Sampling of More Must-Make Gluten-Free Recipes That Use Ripe Bananas
~ Gluten-Free Banana Chocolate Chip Cookies
~ Gluten-Free Banana Date Muffins
~ Gluten-Free Banana Flour Chocolate Chip Cookies
~ Gluten-Free Banana Streusel Muffins with Flaxseed
~ Gluten-Free Blueberry Banana Buckle
~ Gluten-Free Banana Kahlua Coconut Cake
Gluten-Free Banana Crumb Coffee Cake Recipe
Alisa says: “According to my husband, this cake could be sold at Starbucks. The first time I made it, the two of us polished it off within 24 hours. Since our waistlines don’t need quite that much cake, I now make sure to bake it when there are more mouths around to feed. Nonetheless if you are making this for a get-together or a bigger household, you can double the entire recipe and bake it in a 9- x 13-inch pan.” Although she was speaking about the original version, all these statements hold true for the gluten-free version as well! As some certified gluten-free purity protocol oat products have tested gluten full in the last year or so, I have been skippig oat products and successfully subbing in quinoa flakes. Because this cake is so moist, I store any leftovers covered in the refrigerator. Individual slices can also be wrapped in plastic wrap and frozen to enjoy later. Recipe adapted from Alisa Fleming's Go Dairy Free resource book/cookbook.Gluten-Free Banana Crumb Coffee Cake
Ingredients
Crumb Topping Ingredients
Banana Cake Ingredients
Instructions
Notes
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