This Gluten-Free Banana Cinnamon Almond Crumble Cake combines the comforting flavors of ripe bananas and warm cinnamon with the rich, nutty texture of almond flour. Perfect for those seeking a healthier dessert option, this cake is sweetened naturally with coconut sugar and enhanced with a delightful almond crumble topping. Each bite offers a moist, flavorful experience, making it a perfect treat for any time of the day.
Why You'll Love This: The allure of this cake lies in its blend of simple, wholesome ingredients that create a complex flavor profile. The banana base provides natural sweetness and moisture, while the cinnamon adds a hint of spice that complements the bananas beautifully. Almond flour not only makes this cake gluten-free but also adds a delicious depth and slight crunch, particularly with the crumble topping. It's a cake that feels indulgent while still being good for you.
Perfect Occasion: This Banana Cinnamon Almond Crumble Cake is ideal for a variety of settings, from a casual coffee break to more festive gatherings like brunches or afternoon teas. It’s also a wonderful dessert for holiday celebrations, where the warm spices can really shine. This cake is particularly suited for autumn and winter, but its timeless ingredients make it a delightful choice year-round.
Decoration Tips: For an extra special touch, serve each slice with a dollop of whipped coconut cream and a sprinkle of cinnamon. A few banana slices or toasted almond slivers atop the cake can enhance its appearance and texture. If you're serving this cake at a party or family gathering, consider adding a light drizzle of honey or maple syrup for a glossy, inviting finish.
Ingredients:
- 1/4 cup coconut oil
- 1/2 cup coconut sugar or demerara sugar
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup sweet starch (polvilho doce) or cornstarch
- 1 tablespoon baking powder
- 2 teaspoons cinnamon powder
For the Crumble Topping:
- 1/2 cup + 2 tablespoons almond flour
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 2 tablespoons coconut sugar or demerara sugar
- 1 tablespoon honey (optional)
Instructions:
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a baking pan with parchment paper or grease with flour.
- In a bowl, combine coconut oil, sugar, vanilla, eggs, and mashed bananas until smooth.
- Mix in almond flour, sweet starch or cornstarch, baking powder, and cinnamon until well incorporated.
- Pour the batter into the prepared pan.
- In a separate bowl, mix the ingredients for the crumble topping until it forms a moist, crumbly mixture.
- Sprinkle the crumble topping evenly over the batter.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Enjoy this luscious Gluten-Free Banana Cinnamon Almond Crumble Cake, a perfect blend of sweet banana and aromatic spices, topped with a delicious almond crumble that’s sure to delight your taste buds.