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!
This Banana Chocolate Chip Coffee Cake is perfect on a weekend morning with a cup of coffee. It is moist and delicious with a hint of banana and of course – chocolate chips! The streusal filling and topping make this a classic coffee cake and you won't even miss the gluten or dairy. Make this for your next brunch or breakfast!
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!
I used Bob’s Red Mill 1:1 gluten free flour. It already has xanthan gum added in. If you are using a gluten free flour that does not have xanthan gum added you will need to add it according to the directions on your flour package. The soured milk is an important step because it contributes to the rise of the cake so don’t skip it even if it looks weird. It will look like curdled milk and that is exactly what you want. You want to use VERY ripe bananas – you know, the ones where the skins are getting almost black. The more ripe they are the sweeter they get and the sweetness from the bananas allows the sugar to be reduced to 1/2 a cup. I used 3 small bananas but 2 medium ones would work. The cake is done when it springs back after pressing with your finger. If using the toothpick test, it’s ok for a few crumbs to be on the toothpick when you pull it out, but it should be mostly clean. This is really good eaten while still warm from the oven, but will last 3-4 days at room temperature. You want to keep it refrigerated if you will have it longer then that because the bananas can spoil.
Last weekend my kids wanted me to make pancakes. It was a cold, snowy day, and the kind of morning perfect for pancakes. I have a recipe for gluten-free and dairy-free pancakes that I have been using for years, but I wanted to change it up a little and do something different. I had a bunch of bananas that I needed to use up, and that’s when the idea for these pancakes was born. I used my usual pancake recipe as the base for these pancakes, added cinnamon to the batter, and then added sliced bananas and toasted pecans while the pancakes were cooking on the griddle. The bananas become caramelized and yummy and add an incredible sweetness that goes perfectly with the toasted pecans. If you don’t like pecans, or can’t eat nuts, you can leave out the pecans. Or sub mini chocolate chips instead. (My kids loved the chocolate chip version!)
Because these are dairy-free, I use soured almond milk in place of buttermilk. This is simple to make, just add vinegar to the almond milk and let it sit for a few minutes. It will start to look curdled, and you know it’s ready. No vinegar? Use lemon juice instead. The soured milk makes the pancakes fluffy, so you don’t want to skip this step. To make these even more special, slice an extra banana and sauté the banana slices in a small skillet in either butter or olive oil. Cook these until they are browned and start to caramelize. Add caramelized bananas to the finished pancakes and serve with warm maple syrup. Delicious!
Gluten-free Banana Pecan Pancakes
Be Well with Liza
These gluten-free banana pecan pancakes have sliced bananas and toasted pecans added to the pancakes as they cook. The bananas carmelize as they cook on the griddle taking the flavor profile over the top. If you don't like pecans, feel free to use mini chocolate chips instead. These are a fantastic addition to a weekend brunch! Your family will love these!
Measure flour, baking powder, baking soda, salt, granulated sugar, and cinnamon into mixing bowl. Mix together using whisk. Set aside.
Melt butter in small saucepan and set aside to cool. Using fork, beat egg in small bowl, set aside. Measure out almond milk into 2 cup measuring cup. Add vinegar and stir. Almond milk should begin to sour. Add beaten egg and stir.
Add almond milk mixture and melted butter to flour mixture and mix with whisk until flour mixture is just incorporated. Do not overmix or your pancakes will be flat.
Slice banana into thin slices. Chop pecans. Measure out chocolate chips and have ready.
Lightly grease griddle. Toast chopped pecans on griddle for about 2 minutes, until toasted and fragrant. Remove and set aside.
Using a ¼ cup measuring cup, measure out pancake batter and pour onto hot griddle. Top pancakes with banana slices and toasted pecans. Or top with banana slices and chocolate chips. Or top with all three! Cook pancake until edges appear dry and small bubbles form. Carefully flip pancakes using a pancake turner and cook an additional 2-3 minutes to carmelize the bananas.
Serve while hot, with warm maple syrup or other desired topping. Enjoy!
If you have extra time, slice one additional banana and in a separate small frying pan, sauté banana in 1 tablespoon of butter and use as a topping over the cooked pancakes. When you add the vinegar to the milk, it will curdle or sour the milk and makes a great non-dairy substitute for buttermilk. If you don’t have a dairy allergy, go ahead and use real buttermilk! It is thicker than almond milk, so you may need to add additional buttermilk to achieve the right consistency. When adding wet ingredients into the dry ingredients do not over mix! This will make the pancakes “flat”. Still tasty, but flat. Be creative with other topping ingredients! Try shredded coconut, walnuts or hazelnuts instead of pecans, or hemp seed. Let me know what you add in the comments below!