Banana Bread Coffee Cake (Gluten-Free)
Author: Nicole
Ingredients
For Topping:
  • 1 heaping cup chopped pecans
  • 2 heaping tablespoons light brown sugar
  • 1 heaping teaspoon cinnamon
For Cake:
  • 8 ounces cream cheese, softened (1 package)
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3 ripe medium bananas, mashed
  • 1-1/4 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-3/4 cups gluten-free or all-purpose flour (see notes)
  • ½ cup almond flour (see notes)
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 350°F. Spray 9-
  2. cup bundt pan with non-stick cooking spray.
  3. In a small bowl, mix topping ingredients together. Sprinkle half of mixture evenly over bottom of bundt pan. Set remaining mixture aside.
  4. Using a stand or hand mixer, place cream cheese in bowl and beat on medium speed until smooth. Add butter and beat until well combined and smooth.
  5. Add bananas, sugar and vanilla and beat until smooth. Beat in eggs one at a time.
  6. In a medium bowl, mix flour, almond flour, baking soda, baking powder, salt and cinnamon.
  7. On low speed, slowly add flour mixture to banana mixture until well incorporated taking care not to over mix.
  8. Add remaining topping mixture to batter and mix well.
  9. Slowly pour batter over the topping, smooth it out.
  10. Bake for 60 to 65 minutes or until toothpick inserted in the center comes out clean.
  11. Let cool for 20 minutes on a wire rack. Invert onto a plate.
  12. Serve warm or at room temperature.
Notes
* I recommend Cup4Cup Multipurpose Flour if making this cake gluten-free and Bob’s Red Mill Almond Flour.
* Bread freezes well.
Recipe by Riegl Palate at https://www.rieglpalate.com/banana-bread-coffee-cake-gluten-free/