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Gluten-free Banana Crumb Cake

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5 from 4 reviews

This Gluten-free Banana Crumb Cake is the most dreamy banana bread coffee cake with a crumb topping. The easiest crumb cake recipe for brunch, dessert or a sweet breakfast treat that is both nut-free and gluten-free.

  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 50 mins

Yield: Makes 8-10 slices 1x

Ingredients

Scale

Crumb topping:

Cake:

  • 1/2 cup unsalted butter, softened to room temp (you use vegan butter to keep this dairy-free
  • 1 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk of choice
  • 2 ripe bananas, mashed
  • 2 cups gluten-free all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Glaze:

Instructions

  1. Preheat oven to 350 degrees F and grease an 8 or 9-inch round cake pan well
  2. In a medium bowl, use two forks to crumble together the cold butter cubes, flour, sugar, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture
  3. In a large bowl, cream softened butter on medium with hand mixer until creamy
  4. Add the sugar and mix for another minute, until well incorporated
  5. Then add the eggs, vanilla, milk and mashed bananas and mix just until ingredients are combined
  6. Add in flour, baking powder and cinnamon and mix until fully combine
  7. Pour cake mixture into the prepared baking dish and top with the crumb mixture
  8. Bake for 50-55 minutes, until a toothpick comes out clean
  9. Next make the glaze by whisking together the powdered sugar and milk
  10. Cool the cake at room temperature for 5-10 minutes before drizzling the glaze over the top then slice and enjoy!

Notes

*Store in airtight container for 3 days, fridge for 5 days or freezer for 2 months

  • Author: Rachel

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