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Wednesday, November 28, 2018

Recipe: Gluten Free Banana Crumble Cake

Easy Gluten Free Banana Crumble Cake Recipe - gluten free, nut free, clean eating friendly, low fat, banana coffee cake recipe

Bananas just don't last in our house. 

Usually they're gobbled up before they can even settle in the fruit bowl. 

You'd think that's a good thing, right? Well... you'd be wrong... 

You see, I purposely overbuy bananas in the hopes of making banana bread - but apparently, that just means we increase banana consumption levels to match.

And all this girl wants is some spotty brown bananas.

Easy Gluten Free Banana Crumble Cake Recipe - gluten free, nut free, clean eating friendly, low fat, banana coffee cake recipe

Luckily or not so luckily, Jesse has been working interstate quite a lot over the past few months which has meant my bananas have had plenty of time to ripen and I've had plenty of time to bake delicious banana baked goods to devour once he gets home. 

This Banana Crumble Cake was one of those recipes. 

We love any kind of banana baked good - but this cake is next level. Not only do you get a delicious banana cake, but you also get an incredible crumble topping!

Needless to say, you're going to want to pin this recipe to make later!
So let me share it with you! >> 




Easy Gluten Free Banana Crumble Cake Recipe - gluten free, nut free, clean eating friendly, low fat

Easy Gluten Free Banana Crumble Cake
makes one 8" cake that's gluten free, refined sugar free,
lower in fat and sugar and nut free

For the Cake (adapted from The Best Healthy Banana Bread Recipe):
1 1/2 tbsp (25g) butter
1/4 cup (50g) honey
2 eggs (~100g egg)
1 1/2 cups (~340g or three large) mashed ripe banana 
1/4 cup (60g) unsweetened applesauce
1 cup (120g) gluten free plain flour or regular plain flour
1 cup (110g) gluten free oat flour (or made from ground gluten free rolled oats or gluten free quick oats)*
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt


For the Topping: 
1/4 cup (30g) gluten free plain flour 
1/4 cup (50g) coconut sugar or brown sugar
2 tbsp (30g) butter
  • Preheat your oven to 180C/355F.
  • Grease and/or line a small/medium loaf tin. 
  • In a mixer, beat your butter and honey until smooth and creamy. 
  • Add in your eggs, banana, and applesauce. 
  • Add in your flours, salt and raising agents to your mixer and mix on low until just combined, scraping down the edges to ensure everything is incorporated. 
  • Pour your mixture into your prepared loaf tin and tap the bottom of your tin on the counter to even out the mixture. 
  • In a food processor, add all of your crumble topping ingredients and pulse until no large chunks of butter remain. 
  • Sprinkle your topping on top of your cake batter.
  • Bake for ~1 hour or until a skewer inserted into the centre of your loaf removes clean. If you're finding your top is cooking faster than the inside, cover your loaf with foil to stop the top from browning too much. 
  • Leave to cool before slicing. 
  • Store your cake in an airtight container at room temperature or in the fridge (the choice is yours!) for up to three days. This loaf also freezes really well - just slice, wrap and store in zip lock bags in the freezer. We find it's best eaten on the day it's made so the crumble topping is nice and crisp!
Notes:
*Find out more about gluten free oats in our post, Are Oats Gluten Free? If you cannot tolerate oats, you may replace the oat flour with 1 cup of gluten free plain flour or quinoa/buckwheat/sorghum flour.

But tell me, 
Are you a banana baked good fan? 
What's your ultimate banana filled dessert or treat?
And if you're not, what's your ultimate dessert?

    
   
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