Gluten-Free Banana Coffee Crumble Cake

A deliciously moist and crumbly banana coffee crumble cake, perfect for those on a Gluten-Free, dairy-free, Sibo, and Anti-Inflammatory diet. This cake is infused with the rich flavor of coffee and bananas, making it a delightful treat for breakfast or a snack. Packed with wholesome ingredients, this recipe avoids allergens and ensures that you can enjoy a scrumptious treat without the guilt. Ideal for sharing at gatherings or as a treat to brighten your day!

Overview

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Yield

4 servings

Serving Size

1 slice (150 grams)

Mashed Overripe Bananas

Ripe for sweetness

2 medium

Almond Flour

Gluten-Free, do not use almond if allergic

Recommended Brand: Bob's Red Mill

1 1/2 cups

Ground Flaxseed

High fiber, use as egg substitute for binding

1/4 cup

Coconut Oil

Melted, can substitute with sunflower oil if desired

1/3 cup

Maple Syrup

Natural sweetener, can substitute with agave if desired

1/2 cup

Strong Brewed Coffee

Cool before adding

1/4 cup

Baking Powder

Ensure gluten-free

Recommended Brand: Bob's Red Mill

1 teaspoon

Baking Soda

Ensure gluten-free

Recommended Brand: Bob's Red Mill

1/2 teaspoon

Cinnamon

For flavor

1 teaspoon

Salt

1/4 teaspoon

Steps

 
0 of 7

Nutrition Facts

Calories per Serving

190

Total Fat

10g

Saturated Fat

5g

Trans Fat

0g

Monounsaturated Fat

4g

Polyunsaturated Fat

1g

Cholesterol

0mg

Sodium

100mg

Total Carbohydrates

24g

Dietary Fiber

4g

Soluble Fiber

3g

Insoluble Fiber

1g

Total Sugars

7g

Added Sugars

0g

Sugar Alcohols

0g

Protein

3g

Calcium

20mg

Iron

1mg

Potassium

250mg

Vitamin A

0mcg

Vitamin C

5mg

Phosphorus

100mg

This recipe was crafted to avoid the following ingredients:
Pineapple
Wheat
beef
blueberry
broccoli
buckwheat
capsaicin
cashew
chard
collagen
corn
crab
date
mustard
potassium nitrate
quinoa
rosemary
strawberry
tyramine
whey
Soy
Onion
Garlic