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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.
First,
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.
Next,
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.
Then,
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.
Preheat oven to 350 F and spray a 9 x 13 x 2-inch baking pan with cooking oil or line with parchment paper
2.
In a large bowl, mix flours, baking powder and salt
3.
In a separate bowl, whisk the eggs, then add mashed bananas, milk, olive oil, 1/3 cup of maple syrup or honey, lemon juice, lemon zest and vanilla.
4.
Add wet mixture to dry ingredients and mix until just combined. Spread the batter into prepared pan
5.
Scatter berries over the top and partially press them into the batter
6.
Drizzle with the remaining 2 tablespoons of maple syrup/honey and sprinkle with cinnamon. If you are using poppy or chia seeds, sprinkle those over the top
7.
Bake for 35 minutes until the cake passes the toothpick test and is a golden brown colour. Cool in the pan before slicing
Leave a Comment
Kristina
Hi Daphne, I am sorry but currently, I am not an expert in calculating nutritional data accurately, and I do not want to give approximate numbers. However, I am looking into this for future recipes and hoping to start including nutritional data. Thank you!
Daphne Doyne
Can you post the nutritional data for this recipe? Thank you!
Kristina
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