Gluten-Free Oatmeal Banana Coffee Cake
Fall in luv with this delicious banana coffee cake! Soft, fluffy gluten-free bread sprinkled with an oatmeal cinnamon crumble topping. This recipe tastes incredible – while at the same time consisting of all wholesome ingredients and being dairy & gluten-free. We like to use oat flour because it’s rich in nutrients & antioxidants and creates a great results in most baking recipes!
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It’s an irresistible moist cake that is so easy to make! If you are looking for a sweet brunch addition or healthier dessert – this simple twist on banana bread & coffee cake is a must-try.
What You'll Need:
Oatmeal Crumble Topping
- 1/2 cup Brown Sugar
- 1/2 cup oat flour
- 1/4 cup rolled oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp kosher salt
- 4 tbsp coconut oil, melted
Coffee Cake
- 2 mashed over-ripe bananas
- 2 eggs
- 1 tsp vanilla
- 1/4 cup coconut oil, melted
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1 1/2 tsp baking powder
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1/4 tsp baking soda
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1 1/2 tsp Cinnamon
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2 3/4 cups oat flour
- 1 1/4 cups brown sugar
- 1/4 tsp kosher salt
1. Mix coffee cake ingredients until blended thoroughly.
2. Place mixture into your parchment lined baking dish.
3. Place your crumble topping on top and spread evenly.
4. Bake and Enjoy!
Directions:
- Preheat oven to 350. Line a 8x8 square baking dish with parchment paper and grease generously.
- Mash your bananas in bowl until smooth. Add in your coconut oil, eggs vanilla and brown sugar and mix thoroughly.
- Add in your oat flour, baking soda, baking powder, cinnamon and salt. Mix well until completely combined.
- Using a rubber spatula, scrape your mixture into your square pan and smooth out evenly.
- Now you can assemble your topping - add all ingredients into a small bowl and mix will, you want a crumble consistency.
- Spoon your mixture onto the top of the coffee cake mix and spread out evenly.
- Bake for 30-40 min until a toothpick comes out clean. Let rest for 10 min before cutting.
