My son woke up the other morning wanting to bake soft pretzels. I wanted to make coffee cake so we compromised and made both.
We’ll save the pretzel recipe for another day (it is SUPER easy and takes less than 45 minutes start to finish), and we’ll focus on the coffee cake.
This gluten-free coffee cake includes all basic ingredients and doesn’t take much time or effort to or together. I’ve included notes at the bottom on what to do if you don’t have any ripe bananas on hand (roast them!) or if you’d like to skip the topping and make muffins instead (making this recipe even easier).
Whether in muffin form or coffee cake, this recipe is same-day tastiest so bake it and enjoy it. Besides, there probably won’t be leftovers anyways.
Blueberry Banana Coffee Cake [Gluten Free]
Ingredients:
For cake:
3 cups gluten-free old-fashioned oats, divided
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 ripe bananas*, smashed
2 eggs
1/4 cup melted coconut oil
1 tsp vanilla extract
Zest and juice of 1 lemon
1 pint blueberries
For crumb topping:
1 cup almond flour
1/2 cup coconut sugar
1 tsp cinnamon
1/4 c cold coconut oil or unsalted butter
1. Preheat oven to 350 degrees. Coat the inside of a 13” x 9” pan with coconut oil to prevent sticking.
2. In a coffee grinder or food processor, add 1 cup of the oats and pulse until it becomes a coarse flour. Add the oat flour (reserve 1 TBS separately for later), remaining 2 cups of oats, baking powder, salt and cinnamon. Stir to combine.
3. In a medium bowl, combine smashed banana, eggs, melted coconut oil, vanilla extract, and zest and juice of 1 lemon.
4. Pour wet ingredients into dry ingredients and stir well to combine.
5. In a small bowl, toss the blueberries with the reserved 1 TBS blueberries (this will help ensure the berries don’t settle at the bottom of the cake during baking).
6. Pour batter into prepared pan and set aside.
7. For the topping: In a small bowl, combine almond flour, coconut sugar and cinnamon. Using your hands, add coconut oil or butter to the mixture and combine until coarse crumbs form. Sprinkle topping over coffee cake.
8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
*If you don’t have ripe bananas on hand, you can roast them. Simply wrap a whole banana in tin foil, set on a cookie sheet and bake at 400 degrees for 20 minutes. When it’s cool enough to handle, unwrap the banana, peel it, and it’s ready for use!
** I often make this recipe but in muffin form. I pare down the flavors for the picky eaters in the house (leaving out the lemon and blueberry) and leaving off the topping. They make a mildly sweet, no sugar added, and very tasty muffin.
Just line a 12-cup muffin tin with liners or oil a 24-cup mini muffin tin bake at 350 degrees for 25-30 min (regular sized muffins) or 15-20 min (mini muffins).
Enjoy!
