The best gluten-free banana cake I’ve ever made! This banana cake is perfectly flavoured with bananas, it’s soft, moist, fluffy and It tastes amazing with the lightly sweet crumb topping and cinnamon. It’s so easy to make and the batter can be used to make banana muffins!
Hope you enjoy this recipe. If you’re making this recipe, be sure to tag me on instagram so i can see your creations. 🙂
Gluten free banana crumb cake (vegan, gluten-free & refined sugar free)
- 3 ripe bananas, about 320g
- 1/4 cup coconut oil or canola oil
- 1 1/4 cup gluten-free flour
- 1/4 cup flaxseed meal
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp unrefined coconut sugar
- 1/4 cup unsweetened soy milk
- 1/2 tbsp apple cider vinegar
- Pinch of salt
- 1/4 cup pecans, ground
- 1/4 cup gluten free flour
- 3 tbsp coconut oil, chilled
- 1/4 tsp salt
- 1 tsp cinnamon
Prepare crumb topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms. Set aside.
Preheat oven to 180 celsius. Prepare an 8x8 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
In a large bowl mash bananas. Whisk in all ingredients util well combined.
Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Top with the crumb topping and bake for 50 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. Dust with some cinnamon and sliced banana.