Banana Chocolate Chip Coffee Cake (Gluten-free, Dairy Free)
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!
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
- 3 tbsp unsalted butter softened
- ½ cup brown sugar
- 1 tbsp cinnamon
- ½ cup walnuts chopped
- ½ cup pecans chopped
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.
Serving: 1sliceSodium: 261mgCalcium: 91mgVitamin C: 2mgVitamin A: 531IUSugar: 28gFiber: 4gPotassium: 161mgCholesterol: 71mgCalories: 411kcalTrans Fat: 1gSaturated Fat: 11gFat: 25gProtein: 5gCarbohydrates: 47gIron: 1mg