This coffee cake is beautifully moist, with a lovely light and tender crumb. I like my mashed banana to be a little chunky in this, but you can mash yours to suit your own personal preference. The maple syrup and bananas pair so well together, which gives this cake a delicious richness and flavour. And then, the sweet and crunchy pecan crumble topping, just takes this cake to a whole new level of deliciousness!
A few weeks ago, I had a bunch of over-ripe bananas in my pantry. However, as I already had a stockpile of them in the freezer, which I use for smoothies, this bunch needed to be baked into something yummy, before they went to waste.
Although I often make banana muffins or banana bread, this time I wanted to create something a little different. So to get some inspiration, I flicked through some of my cookbooks and then had a look online. However, after looking at many recipes, there was one in particular which really caught my eye. A maple banana coffee cake, which sounded absolute divine! There were quite a few different recipes for this style of cake, but almost all of them were gluten and dairy full. So I got to work and created my own gluten and dairy free version of it.
Unless you’re American, you may not know exactly what a coffee cake is. So I thought it was necessary to give you a quick explanation, to save on any confusion the name may cause. This is an American style of cake, which would be served with tea or coffee for breakfast, or either morning or afternoon tea. The name can be a little confusing, as they don’t usually contain any coffee in them at all. So in that regard, it’s a bit like a Tea Cake, which is usually served with tea, but would not actually contain any tea in it! The cake itself is moist and tender, which is sometimes filled with fruit, nuts or chocolate. It can either have the streusel swirled through the cake or it can be sprinkled over the top. Also, a light glaze can sometimes be drizzled over the top of the sweet and crunch topping, but not frosted.
For accurate cup measurements, I sift the potato starch before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
Pecan Crumble Topping
60g (2.2 ounces or ½ cup) finely chopped toasted pecan nuts
18g (0.6 ounces or 2 tablespoons) superfine brown rice flour
16g (0.6 ounces or 2 tablespoons) superfine white rice flour
11g (0.4 ounces or 1 tablespoon) potato starch
8g (0.3 ounces or 1 tablespoon) tapioca starch
7g (0.2 ounces or 1 tablespoon) corn starch
55g (1.9 ounces or ¼ cup plus 1 tablespoon) light muscovado sugar or brown sugar
52g (1.8 ounces or ¼ cup) Demerara sugar
¼ teaspoon (1.25ml) ground cinnamon
A pinch of salt
42g (1.5 ounces or 3 tablespoons) gluten and dairy free butter
Maple Banana Coffee Cake
81g (2.9 ounces or ½ cup plus 1 tablespoon) superfine brown rice flour
64g (2.3 ounces or ½ cup) superfine white rice flour
33g (1.2 ounces or 3 tablespoons) potato starch
32g (1.1 ounces or ¼ cup) tapioca starch
21g (0.7 ounces or 3 tablespoons) corn starch
1¾ teaspoons (3.75ml) baking powder
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) salt
60ml (¼ cup) liquefied coconut or light olive oil (I use this brand)
88g (3.1 ounces or ½ cup) light muscovado sugar or brown sugar
1 large egg, at room temperature
60g (2.2 ounces or a firmly packed ¼ cup) Coyo natural yogurt or any other dairy free plain yogurt should work just fine
60ml (¼ cup) pure maple syrup
2 teaspoons (10ml) pure vanilla extract
300g (10.6 ounces or 1¼ cups) mashed ripe banana
First make the pecan crumble topping. In a bowl, whisk together the nuts and all the other dry ingredients, before adding the butter. Use your fingers to rub the butter into the dry ingredients until the mixture is crumbly and slightly moist. Then place the mixture in the refrigerator until needed.
Preheat the oven to 160C, grease and line a 20cm (8 inch) square baking pan with baking paper/parchment.
In a medium bowl, sift together all the dry ingredients and set aside.
In a large bowl, whisk together the melted coconut oil and sugar until well combined.
Whisk in the egg, before adding the coconut yogurt, maple syrup and vanilla extract. Now whisk together until well combined. The mixture should be fairly smooth, but there will be some little lumps of yogurt, which is ok. Complete the mixture by adding in, and whisking through, the mashed banana.
Using a sturdy spatula or wooden spoon, add the dry ingredients to the wet and fold in until well combined.
Pour the batter into the prepared baking pan. Then remove the pecan crumble from the refrigerator and evenly sprinkle it over the top of the batter.
Bake for approximately 55 minutes to 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the pan for 5 minutes, before inverting onto a tray. Then gently remove the baking paper/parchment, before transferring to a wire rack, to cool completely.
Once the cake is completely cool, cut the cake into desired portions.
Store any left of cake in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8