I wanted to make a ‘fancy’ banana bread. This really means one that is made in a bundt pan rather than a not so exciting loaf pan. I have a small collection of bundt pans that don’t get a lot of use and thought it would make breakfast a bit more fun for family staying with us from out of town. This recipe fit perfectly into my nine-cup fleur-de-lis bundt pan.

As the title suggests this is a hybrid between a traditional banana bread and coffee cake. But it’s more in the ‘quick bread’ family rather than coffee cake.  I used a combination of gluten-free flours – a multipurpose (Cup4Cup is my go-to) and almond flour, but you could substitute all-purpose flour for gluten-free multipurpose flour.

The cinnamon in this bread plays a starring role, so I’d recommend using your best cinnamon. Maybe you bought some while traveling or received it as a gift and are saving it for a special occasion? This is the time to use it. In our house, we often add some cinnamon to our protein shakes – Ed is partial to your traditional cinnamon but I prefer McCormick Gourmet’s Organic Roasted Saigon Cinnamon as it has a stronger flavor. It was perfect for this bread.

If you shop at Trader Joe’s, their chopped pecan pieces (Unsalted Dry Roasted Pecan Pieces) that are just the right size for this recipe (and for your favorite cookie recipes). There’s no need for any additional chopping.

This bread comes together easily, looks great, freezes well and most importantly, tastes good. And, it would make a great addition for an Easter brunch.

Banana Bread Coffee Cake (Gluten-Free)

 

Banana Bread Coffee Cake (Gluten-Free)
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Recipe type: Bread
Author:
Serves: 12 to 14
Ingredients
For Topping:
  • 1 heaping cup chopped pecans
  • 2 heaping tablespoons light brown sugar
  • 1 heaping teaspoon cinnamon
For Cake:
  • 8 ounces cream cheese, softened (1 package)
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3 ripe medium bananas, mashed
  • 1-1/4 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-3/4 cups gluten-free or all-purpose flour (see notes)
  • ½ cup almond flour (see notes)
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 350°F. Spray 9-
  2. cup bundt pan with non-stick cooking spray.
  3. In a small bowl, mix topping ingredients together. Sprinkle half of mixture evenly over bottom of bundt pan. Set remaining mixture aside.
  4. Using a stand or hand mixer, place cream cheese in bowl and beat on medium speed until smooth. Add butter and beat until well combined and smooth.
  5. Add bananas, sugar and vanilla and beat until smooth. Beat in eggs one at a time.
  6. In a medium bowl, mix flour, almond flour, baking soda, baking powder, salt and cinnamon.
  7. On low speed, slowly add flour mixture to banana mixture until well incorporated taking care not to over mix.
  8. Add remaining topping mixture to batter and mix well.
  9. Slowly pour batter over the topping, smooth it out.
  10. Bake for 60 to 65 minutes or until toothpick inserted in the center comes out clean.
  11. Let cool for 20 minutes on a wire rack. Invert onto a plate.
  12. Serve warm or at room temperature.
Notes
* I recommend Cup4Cup Multipurpose Flour if making this cake gluten-free and Bob’s Red Mill Almond Flour.
* Bread freezes well.
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Source:  Variation of a recipe from An Affair from the Heart