Gluten-Free Banana Coffee Cake is a delicious breakfast, lunch, snack, or dessert.
My daughter, who also eats gluten-free, loves bananas. And she loves anything with bananas in it. So, she loves the fact that bananas work so well in gluten-free baking.
This is a banana cake recipe that was originally a Martha Stewart recipe, that I adapted to be gluten-free. And not only did I adapt it to be gluten-free, it worked gluten-free the first time I made it.
I love it when a recipe turns out the first time I make it recipe gluten-free, because all too often that does not happen and it takes much tweaking and adjusting.
This one turned out perfect and we love it.
- 1 cup white rice flour
- 1/2 cup cornstarch
- 1/2 cup sweet rice flour
- 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, melted
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 2 tablespoons rice flour
- 2 tablespoons cornstarch
- 1/4 cup butter
- In a large bowl combine rice flours, cornstarch, xanthan gum, baking powder, baking soda, salt, and sugar. Add 1/4 cup buttermilk and butter and stir to combine.
- In a separate bowl combine the remaining buttermilk, with the eggs and vanilla then add to the flour mixture with bananas and stir until combined.
- Spread batter into a greased 9x13 pan.
- Combine topping ingredients until they resemble crumbly mixtures and sprinkle over cake batter.
- Bake at 300 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Amount Per Serving: Calories: 237Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 337mgCarbohydrates: 34gFiber: 1gSugar: 12gProtein: 3g
Nutritional values are approxomite and aren't always accurate.