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Banana Cake w/ Cinnamon Streusel Crumb

May 10, 2014 By Jessica

To all the Moms out there Happy Mother’s Day! In honor of the hardest working women, here is a cake that will go perfectly with your morning cup of coffee and gossip magazine. Isn’t that what the weekend is for? Sugary carbs for breakfast.

Speaking of weekend, I just love looking through the different categories on Pinterest, especially food. As I scrolled I came across a banana bread with crumb topping from the blogger littlebitsof.com on Pinterest that looked delicious. I had to pin it. The recipe was not gluten free, or dairy free, but that didn’t stop me from pinning it. All those recipes that look too good to resist go straight into my “Inspired to make gluten and dairy free (and soy free to be exact)” board. You have to come visit me on Pinterest and see all those pretty pics.

So when my lingering bananas turned brown I went for it. I gave it a try. And this one is nut free!

I was a little anxious that it took longer to bake than the recipe indicated. I tested the loaves and cake every three minutes after the original recipe baking time, until it had the perfect crumb on the toothpick. Being that the cake is much higher than the original recipe, it took more time. If I split the batter into two cake pans I would not have had to bake it as long, but I was going for a mile-high looking banana bread. Okay, I really wanted to make it more of a banana cake with a streusel crumb on top. But you already knew that.

Why did I make so much since this was an experiment, you ask? I ask myself the same question. Could it be that risk-taking rebel in me, or maybe because I had to try some before I served it. We don’t want to serve anything but perfection, right??

And taste, I did. More than I should. More than should be allowed. This was so moist, full of banana flavor and cinnamon. No detection that we have an allergen-free recipe here. You are going to LOVE this recipe. I hope nobody noticed that I was picking pieces of streusel crumbs before serving. Don’t even tell them it’s gluten free and dairy free, they won’t notice.

You know that hesitant family member who balks at the thought of eating allergen free because of it’s “tastes like cardboard” reputation? Well, give ‘em a slice of this and just wait for the reaction. Your welcome (wink,wink).

This recipe will surely impress Mom, or Mom-In-Law. Or make it for yourself, it’s all good, I won’t tell.

Enjoy!

 

Makes 2 medium loaf pans or one 9 inch round cake

Serves 4-6 per loaf

Serves 8-10 for the cake

 

Ingredients:

2 large eggs
1 cup evaporated cane sugar
1 dairy free, soy free butter stick (4 ounces), at room temperature for an hour, plus extra for greasing pans (I use Earth Balance Soy Free Spread sticks)
1 teaspoon pure vanilla extract (I use Nielsen Massey)
1/4 cup vanilla flavored coconut yogurt (I use So Delicious)
1 tablespoon apple cider vinegar
4 ripe bananas, peeled, mashed
1 1/2 teaspoons gf/df banana flavoring (I use Frontier)
2 cups gluten free all purpose flour (I use Bob’s Red Mill)
1/2 teaspoon kosher salt
1/2 teaspoon aluminum free baking soda
1 teaspoon aluminum free baking powder
2 teaspoons ground cinnamon

 

Crumb Topping:

1 cup powdered sugar, sifted plus extra for decorating
1/4 cup gluten free oat flour (I use Bob’s Red Mill)
1/4 cup brown rice flour (Bob’s Red Mill)
3 tablespoons dairy free, soy free spread, softened at room temperature (I use Earth Balance)
1 teaspoon ground cinnamon
pinch of salt

Powdered sugar for sprinkling, sifted

 

Preparation:

Preheat oven to 350 degrees F.

Lightly grease 2 loaf or 9 inch cake springform pan with removable side (I doubled the recipe to make one of each). Set aside.

Note: To prevent aluminum exposure I place a greased pre-cut parchment round on the bottom and cut pieces of parchment paper to cover the sides. I do these extra steps when there are no ceramic or glass options for the bakeware. If you know of any please email me!

In a stand mixer, fitted with a paddle attachment on medium speed, beat the egg, sugar, and vanilla until well combined. Add the earth balance and beat another minute until smooth. Add the coconut yogurt, apple cider vinegar, and mashed bananas. Beat until just combined.

In another bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon. Slowly add the dry ingredients into the batter, mix until just combined.

Pour batter in loaves or cake pan, spread evenly. Set aside. Batter texture is looking good. Always a good sign in our gluten free/dairy free world.

For the crumb topping:

Combine the powdered sugar, flours, earth balance, cinnamon, and salt. Using your hands, crumble the mixture until the softened earth balance has been fully incorporated. The mixture should feel more on the dry side than wet. If it has become greasy and sticky add a tablespoon at a time of powdered sugar, until it has a crumb texture.

Crumble the mixture over your batter in the loaf and/or pan. Wrap aluminum foil under the cake pan so that there aren’t any dripping during baking. Slowly transfer your cake to a baking sheet pan. The loaf pans do not need to be placed on a baking sheet.

Bake the loaves for 55-60 minutes, or until a toothpick comes out clean.

Bake the round cake for 75-80 minutes, or until a tooth pick comes out clean.

The top of the cake did brown a bit here and there, which makes for crispier texture that we like. If you don’t like crispier browned streusel bits, and prefer a wetter crumb, then just pull it out 5 minutes before. I bake the cake and loaves to have a cake consistency. You want a little crumb on your toothpick so that it’s not dry. Let it cool for 15-20 minutes before transferring to a cake platter. Sprinkle powdered sugar over the cooled cake. Serve room temperature.

This also freezes very well if you want to make ahead; just place the completely cooled cake in a freezer safe container or wrap with plastic wrap (I do 4 layers to ensure there is no freezer burn, and there never is!)

And now some powdered sugar on top. Serve immediately.

 

 

 

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Filed Under: breakfast, cakes, dessert, entertaining Tagged With: breakfast, cakes, dairy-free, dessert, entertaining, gluten-free, soy-free

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Comments

  1. Carmen says

    October 13, 2014 at 8:53 pm

    I came across your blog while looking for a gluten free dairy free banana cake and baked it today. I didn't have banana flavoring so I used almond and it came out great. My husband was impressed lol!
    Reply
    • Jessica says

      October 14, 2014 at 4:40 pm

      Great idea! I love that quick thinking, gal after my own heart :)
      Reply
  2. Karen says

    November 16, 2014 at 11:41 am

    I baked this today and everyone love it! Some of my friends couldn't believe it was gluten and dairy free!!!
    Reply
  3. Meghan says

    December 1, 2014 at 2:56 pm

    This looks so outrageously yummy! Can I substitute the eggs for more banana or something? I'm vegan. Thanks Jessica.
    Reply
    • Jessica says

      December 1, 2014 at 5:05 pm

      Yes you can! Substitute with one large banana, mashed. This may affect baking time by 5-10 minutes due to added moisture from the banana. Test your cake with a toothpick after the baking time on the recipe before adding extra baking time, if needed. Enjoy :)
      Reply
  4. Sandra says

    January 10, 2015 at 8:37 am

    My loaf came out moist with the banana flavor I was hoping for. I made one loaf and 9 muffins with the remaining batter that came out perfect baking for 43 minutes. I took a chance on making muffins and pleased with the results! Never know with new recipes. Glad I found your blog!
    Reply
  5. Neil says

    February 18, 2015 at 9:48 pm

    Being vegan I made this without eggs. I used banana and my cake came out moist and slightly wet but absolutely delicious. I think I will use one less banana next time. Regardless, my family loved the good amount of banana flavor and crumb on top and so did I.
    Reply
    • Jessica says

      February 19, 2015 at 11:42 am

      Thanks for sharing Neil. Good to know when I will make it egg free :)
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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