I LOVE to bake lots of goodies during the holidays. Cookies, cakes, loaves of bread, pastries, lunched, dinners, you name it. Now that I don’t eat gluten, it can be a lot harder to make my favorite holiday recipes. Even using gluten-free flour, sometimes it just doesn’t turn out the way I’d like. That’s why I was SO HAPPY to find this recipe from A Latte Food! It is so yummy, and works beautifully with gluten-free flour! (I use King Arthur All Purpose gluten-free flour). This banana bread turns out so soft and I looove the crumble topping! It’s sweet, easy, and packed with banana yumminess. This is a perfect recipe for when you have no clue what to do with those overly ripe bananas on your countertop, and it only takes about an hour to make!
I switched up a few things from the original recipe to make it gluten-free. I also like to mash the bananas with a fork, so you get a few little banana chunks in the bread, but if you don’t like the pieces, feel free to puree them! I also added oats to the crumble as you can see in the picture above, but feel free to leave them out if you prefer. I love to serve it with butter on top and coffee or hot chocolate. So cozy! Happy baking!
Coffee Cake Banana Bread
- 3-4 medium or large bananas
- 2 Tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sour cream or Greek yogurt
- 1 tsp cinnamon
- 1 cup flour
- 1 cup brown sugar
- 6 Tbsp butter, cold
- 1/4 cup gluten-free oats (optional)
Preheat the oven to 350. Grease two 8×4 pans.
In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
In a large bowl, cream butter and sugar together until light and fluffy.
Add in eggs and beat until mixed.
To the wet ingredients, sift in flour, baking soda, and salt.
Stir until just combined. Add in sour cream and stir.
Pour in mashed bananas, and mix until combined.
- Pour batter evenly into the two greased loaf pans
Combine cinnamon, flour, oats (if you’d like) and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.
Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.
Allow to cool for 10 minutes. Move to a wire cooling rack.
Slice and enjoy!
Hope you enjoyed this recipe!
“Brothers and sisters: Rejoice in the Lord always. I shall say it again: rejoice! Your kindness should be known to all. The Lord is near. Have no anxiety at all, but in everything, by prayer and petition, with thanksgiving, make your requests known to God. Then the peace of God that surpasses all understanding will guard your hearts and minds in Christ Jesus.” -PHIL 4:4-7