Gluten-Free Banana Coffee Cake with Berries
The easiest Gluten-Free Banana Coffee Cake with fresh berries…for your weekend baking. Two bowls, simple ingredients, quick to put together, healthy-ish, and a perfect side for your morning coffee.
Yes, that is pretty much it! This may become your favourite gluten-free banana coffee cake using over-ripe bananas, berries and maple syrup.
A satisfying breakfast or a snack, even a dessert. This gluten-free and dairy-free banana coffee cake hits the spot every time.
I am super excited about this banana coffee cake with berries recipe because it is the easiest coffee cake recipe I have shared with you. This recipe is excellent for using up sweet over-ripe bananas and fresh in-season berries.
Seriously, this gluten-free coffee cake is super moist, lightly sweetened with maple syrup a little banana-y and studded with juicy berries throughout. The berries are lightly flavoured with cinnamon and drizzled with a bit more maple syrup.
The best part, once you try the coffee cake, you will love it, unless you don’t like banana flavour…what can I say not everything is for everyone.
Banana coffee cake…the quick details,
First, grab some black bananas, yes, the ones that you were probably going to throw away. These bananas are the best for banana coffee cake. They are super sweet, which means I didn’t have to add too much sweetener to this recipe.
Mix the four dry ingredients. I used two flours, a gluten-free all-purpose flour blend and almond flour. The almond flour adds extra protein and keeps the coffee cake moist with a perfect crumb.
Whisk the wet ingredients. This means eggs, olive oil, maple syrup or honey, dairy-free milk, fresh lemon juice with zest and vanilla. Add the mashed banana and mix.
Add the wet mixture into the dry ingredients and briefly mix until just combined.
Spread the batter into a prepared pan. This is where the fresh berries come in. Scatter the berries over the top and press them partially into the batter.
Drizzle with maple syrup and sprinkle with cinnamon. At this point, I often add a sprinkle of poppy or chia seeds.
All this took me about ten minutes to mix up. Now bake for about 35 minutes, and the coffee cake is made. It is best if you wait for about 20 minutes for the banana coffee cake to cool before you dive into it.
Need more gluten-free recipes made with bananas? Check out two of my favourites. The Gluten-Free Chai Spiced Banana Bread and the Gluten-Free Chocolate Banana Bundt Cake With Coffee Walnut Glaze, both of these recipes are made with ripe bananas.
But if you can’t wait, enjoying the coffee cake warm is ok too. You can even add a smear of butter. YUM
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