Description
Banana crumb cake? Good. Coffee cake? Good. Banana Crumb Coffee Cake? Even better!
Ingredients
- FOR THE CAKE:
- ½ cups Almond Flour
- 1 cup One To One Gluten Free Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 3 Small Very Ripe Bananas, Mashed
- 1 Egg
- ⅓ cups Plain Yogurt
- ¼ cups Coconut Sugar
- 2 teaspoons Vanilla
- FOR THE CRUMB:
- ⅓ cups One To One Gluten Free Flour
- ⅓ cups Chopped Pecans
- 1 teaspoon Cinnamon
- 3 Tablespoons Melted Butter
- 2 Tablespoons Maple Syrup
- FOR THE CINNAMON SWIRL:
- 1-½ Tablespoon Coconut Sugar
- 1 teaspoon Cinnamon
Preparation
Preheat oven to 350ºF and line a 8×8 pan with parchment paper.
Mix dry ingredients for the cake: almond flour, gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, mix remaining cake ingredients: mashed bananas, egg, yogurt, sugar, and vanilla. Fold dry ingredients into wet—don’t over-mix.
Mix crumb ingredients together until completely mixed and crumbly. Set aside.
Combine ingredients fpr cinnamon swirl in a small bowl and set aside.
Pour about 2/3 of cake batter into the pan and gently spread out evenly. Sprinkle on cinnamon filling mixture then cover with remaining batter. Top with crumb topping by gently sprinkling pieces onto the batter—don’t flatten or pat down.
Bake for 30–40 minutes (don’t overbake). Let cool and enjoy!
