This coffee cake recipe kind of had a life of it's own. I wanted to make more of a monkey/banana bread. I had found these adorable baby bananas at the supermarket which brought back memories. My Nana always had bunches of baby bananas on her counter. I can't for the life of me remember her using them in anything nor did my parents answer my texts excitedly asking them about bananas.
I thought about making more of a banana bread or monkey bread. Another family tradition is this amazing monkey bread crafted in a bundt pan. My earliest kitchen memories are helping during the holidays with the cookies, pies and of course the monkey bread. I would stand on a stool rolling dough balls in a cinnamon sugar mixture and mash them together almost like building blocks.
However, when I decided to add the bananas, the dough had more of a batter consistency. At least now Alex has cake to go with his coffee!
Gluten Free Coffee CakeIngredients:
1/2 cup (1 stick) organic butter
3/4 cup granulated sugar
1 large egg
1¼ cups mashed, very ripe baby bananas
2 Tablespoons Greek yogurt
1 Tablespoon organic milk
1/2 cup almond flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup tapioca starch
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
1/4 cups mini chocolate chips
1/3 cup golden brown sugar
Preheat the oven to 350°F.
In a large bowl, beat the butter, sugar, and egg with an electric mixer. Gradually add the bananas, yogurt, and milk, and mix well.
In a separate bowl, combine flour, xanthum gum, cinnamon, nutmeg, baking soda, baking powder, and salt. Gradually combine with wet ingredients while the mixer is on a steady slow speed. I had a handful of chocolate chips in the fridge to use up that I also threw in.
Pour the batter into a pan (greased if necessary). I just used a glass pie dish.
Mix mini chocolate chips, sugar and cinnamon into a bowl and sprinkle a thick layer on top to create a crunchy coating.
Bake 40 to 50 minutes.