Gluten-Free Banana Coffee Cake with Maple Walnut Cinnamon Streusel

Square image of a slice of grain free banana coffee cake with a fork

Gluten-Free Banana Coffee Cake with Maple Walnut Cinnamon Streusel

This gluten-free banana coffee cake is topped with a maple walnut cinnamon streusel crumble topping. It's an easy banana cake recipe for coffee time or dessert!

Course Cakes and Cupcakes

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 248kcal

Author Elaine

Ingredients

Maple Walnut Cinnamon Streusel

¼ cup almond flour
1 teaspoon ground cinnamon
½ cup walnuts, finely chopped
1 pinch sea salt
2 tablespoon granulated sweetener, Monkfruit, coconut sugar or brown sugar
1 tablespoon pure maple syrup

Banana Coffee Cake

3 medium bananas, overripe
¼ cup granulated sweetener, Monkfruit, coconut sugar, or granulated sugar
¼ cup butter, or coconut oil, melted
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups blanched almond flour, finely ground
½ cup tapioca starch, also called tapioca flour
2 teaspoon baking powder, gluten-free
½ teaspoon sea salt or Kosher salt

Instructions

Preheat the oven to 350°F. and line an 8-inch square baking dish with parchment paper. Allow the paper to hang over the edges to make removal easy once the cake has been baked.
Make the streusel topping first. Combine all streusel ingredients in a small bowl and set aside.
In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
Transfer the batter to the lined baking pan, smoothing to fill the corners. Sprinkle the streusel topping evenly over the top, pressing it down gently.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean, or almost clean.
Let the cake cool in the pan for 30 to 60 minutes, then carefully lift it by the edges of the parchment paper to a cooling rack. Slide the parchment paper out from beneath the cake and let it cool completely before cutting transferring it to a serving plate.

Notes

If you'd prefer to frost this cake, it's delicious with a refined sugar-free cream cheese frosting. See the frosting recipe in this post for Mini Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting.

This cake freezes well, too. Store it in an airtight in the freezer for up to three months.

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