Gluten Free Banana Crumb Cake –

Welcome Autumn! Here’s a good recipe for an Autumn get together with friends. I got this recipe from a friend who brought these little squares of banana goodness to a get together here. Within a few days I was eagerly mixing up a batch of these myself, though with a few small alterations. I’m very happy with the results.

1 cup oat flour
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup light brown sugar
3 large eggs, beaten
1/3 cup coconut oil
3-4 ripe bananas, mashed
1 tbsp vanilla extract

Crumb Topping:
1/4 cup light brown sugar
2 tbsp chopped nuts (Optional. Not included in the cake pictured above)
2 tbsp rice or almond flour
2 tbsp butter, melted
1 tsp cinnamon

Preheat oven to 350°F. Prepare a 8×11.5-inch baking pan by lining it with parchment paper. Add the gluten free flours and starch, baking powder, baking soda, sea salt, xanthan gum, cinnamon, nutmeg, and brown sugar to a large mixing bowl and whisk to combine. Add the eggs, coconut oil, mashed bananas, and vanilla. Beat for two minutes until the batter is smooth. Pour the batter into the prepared baking pan. Make your crumb topping. Sprinkle it over the cake batter. Bake in the center of your oven for 35 minutes until done. The cake should appear slightly golden brown at the edge and firm to a light touch. Check the center with a wooden toothpick; if the toothpick comes out clean it’s done. Cool the cake on a wire rack. Wrap, bag, and freeze leftover slices for on-the-go treats. Makes app 18 square pieces.

Note: if for some reason (differences in ovens) the crumb topping begins to brown too much, loosely tent the top with foil.


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