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Gluten and Dairy Free Honey Banana Coffee Cake
This cinnamon laced coffee cake is topped with a triple nut granola.
5
from 1 vote
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Course:
Breakfast
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Cooling Time:
1
hour
hour
Servings:
14
Equipment
1 Mixing Bowl
1 Mixer
1 9x13 baking dish
Ingredients
3 3/4
cups
Gluten Free 1.1 flour
1.5
tbsp
baking powder
1/4
tsp
kosher salt
3/4
cup
Dairy Free butter, room temperature
3/4
cup
sugar
1
cup
sour cream
2
banana, ripe
1
tbsp
vanilla extract
3
tbsp
honey
2
eggs
1 1/2
cups
Grandy Organics Honey Nut Granola
Cinnamon Layer
1/2
cup
brown sugar
1
tbsp
cinnamon
1
tsp
vanilla powder, optional
Instructions
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick baking spray and set aside.
Add the sugar, butter, banana, and honey to a bowl and mix for 3 minutes.
Add the eggs and sour cream and mix to combine.
Add the flour, baking powder, and salt and mix until just combined. Don't over mix.
Stir together the brown sugar, cinnamon, and vanilla powder if using.
Add half of the batter to the prepared baking dish and spread out. It will be thick.
Sprinkle the cinnamon sugar mixture over the top.
Add the remaining batter to the pan and spread out.
Top with the granola.
Bake for 30-40 minutes or until a toothpick comes out clean.
If the top starts to get too brown, lightly tent it with foil.
Allow to cool completely before serving.
Enjoy!
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