Several years ago when I was expecting my first child, I came across an amazing coffee cake recipe. It had cinnamon and nutmeg which gave it a warm spice flavor. It had sour cream which gave it an incredible moist crumb. It had streusel which gave it crunch and texture that you expect from a coffee cake. It was divine. It also had a lot of calories. And gluten. And dairy. Now that my family is gluten-free and dairy-free, I had to come up with a version of this recipe that has less calories and that my family can eat.
Using very ripe bananas, I was able to cut the sugar in half. Soured almond milk is used in place of sour cream and reduces the amount of fat and calories. Gluten-free flour is used in place of regular flour. I have been making the original version of this coffee cake for over 20 years and I cannot tell the difference between the old version and this new, healthier version. It is just as divine. I hope you like it!
Banana Chocolate Chip Coffee Cake (Gluten-free, Dairy Free)
Equipment
- Oven preheated to 375°
- Stand Mixer or Hand Mixer with Large Mixing Bowl
- Small Mixing Bowl
- Rubber Scraper
- Bundt Cake Pan
Ingredients
For Cake Batter
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 3 small bananas very ripe
- ½ cup almond milk
- 2 tbsp vinegar
- 2 cups gluten-free flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅔ cup mini chocolate chips
For Streusel
- 3 tbsp unsalted butter softened
- ½ cup brown sugar
- 1 tbsp cinnamon
- ½ cup walnuts chopped
- ½ cup pecans chopped
Instructions
- Preheat oven to 375°. Grease and flour a bundt pan and set aside. Add the vinegar to the almond milk, mix and set aside and allow to sour.
- For Batter: In mixing bowl with mixer, beat softened butter until creamy. Add sugar and mix, scraping down sides of bowl. Add eggs and vanilla and mix until incorporated. Add ripe bananas and soured almond milk and mix until bananas are broken up, scraping down sides of bowl as needed.
- To mixing bowl with wet ingredients, add the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt and mix for 1-2 minutes until well incorporated, scraping down sides of bowl as needed. Add chocolate chips and mix in by hand using the rubber scraper.
- For Streusel: Stir together softened butter and brown sugar until well mixed. Add in cinnamon and chopped nuts. Set aside.
- Add half the cake batter to the bottom of the prepared bundt pan. Sprinkle half the streusel mixture over the batter. Top with the remaining cake batter and then sprinkle with the remaining half of the streusel. Bake in preheated oven for 45 – 55 minutes. Cake is done when toothpick inserted comes out clean and cake springs back when touched. Cool on rack 15 minutes, then turn out to finish cooling. Decorate with sifted powdered sugar if desired. This can be served warm or at room temperature. Enjoy!
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