Banana Bread Coffee Cake (Gluten-Free)
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
- 1/2 cup almond flour see notes
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Spray 9-
- cup bundt pan with non-stick cooking spray.
- In a small bowl, mix topping ingredients together. Sprinkle half of mixture evenly over bottom of bundt pan. Set remaining mixture aside.
- 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.
- Add bananas, sugar and vanilla and beat until smooth. Beat in eggs one at a time.
- In a medium bowl, mix flour, almond flour, baking soda, baking powder, salt and cinnamon.
- On low speed, slowly add flour mixture to banana mixture until well incorporated taking care not to over mix.
- Add remaining topping mixture to batter and mix well.
- Slowly pour batter over the topping, smooth it out.
- Bake for 60 to 65 minutes or until toothpick inserted in the center comes out clean.
- Let cool for 20 minutes on a wire rack. Invert onto a plate.
- 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.
* Bread freezes well.
