Get ready to indulge in a moist and soft Banana Gingerbread Bundt Coffee Cake that’s both gluten-free and vegan! This delightful cake is perfect for brunch or dessert, featuring a rich blend of bananas, spices, and a crunchy pecan streusel. It’s easy to make and sure to impress your guests. Don’t miss out on this delicious treat!
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As a dietitian and a mother, I make it my mission to lookout for recipes that are both nutritious and easy to prepare. One such recipe that ticked all of those boxes is the Banana Gingerbread Bundt Coffee Cake. It’s a delightful treat that merges the warmth of spices with the sweetness of bananas, all while being gluten-free and vegan. This cake has become a staple in our household, especially during the holidays and weekend brunches. Let me take you through the journey of this special recipe, from its inception to the joy it brings to our table.
A Recipe Born from Family Traditions
The Banana Gingerbread Bundt Coffee Cake recipe was actually a family recipe. Growing up, my grandmother used to bake a banana bread which was always the highlight of our weekend gatherings. The aroma of bananas and spices filling the kitchen is a scent I can never forget. When I started my own family, I wanted to recreate that nostalgic experience but with a modern twist – making it both gluten-free and vegan to cater to our dietary preferences.
One rainy Saturday morning, I decided to experiment. I added a blend of spices to the banana bread base and baked it in a bundt pan to give it a beautiful shape. The result was a moist and soft cake with a rich, spiced flavor that my family absolutely loved. It was an instant hit and soon became our go-to cake for brunches and special occasions.
Why You’ll Love This Banana Gingerbread Bundt Coffee Cake
This Banana Gingerbread Bundt Coffee Cake is perfect for those moments when you want to indulge in something comforting yet healthy. It’s a medium-difficulty recipe, so it’s great for bakers who are looking to try something a bit more adventurous without it being too challenging. Here’s why you should give it a try:
Moist and Flavorful: The combination of ripe bananas and applesauce ensures the cake is wonderfully moist, while the spices add a depth of flavor reminiscent of gingerbread.
Gluten-Free and Vegan: Perfect for those with dietary restrictions, this cake uses gluten-free flour and is completely dairy-free and egg-free.
Crunchy Pecan Streusel: The pecan streusel layer adds a delightful crunch and extra flavor, making every bite a little more special.
Easy to Make: Despite its impressive appearance, this cake is straightforward to prepare. Most of the ingredients are likely already in your pantry.
Chef’s Notes:
- For best results, ensure your bananas are very ripe as they add natural sweetness and moisture.
- Serve this cake warm with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for an extra treat.
- You can add raisins or dried cranberries to the batter for additional texture and flavor.
- This cake pairs wonderfully with a hot cup of coffee or tea for a delightful brunch experience.
Banana Gingerbread Bundt Coffee Cake
Get ready to indulge in a moist and soft Banana Gingerbread Bundt Coffee Cake that's both gluten-free and vegan! This delightful cake is perfect for brunch or dessert, featuring a rich blend of bananas, spices, and a crunchy pecan streusel. It's easy to make and sure to impress your guests. Don't miss out on this delicious treat!
12
servings30
minutes45
minutes250
kcal5
minutes1
minuteKeep the screen of your device on
Ingredients
- Dry Ingredients for Cake
3 cups Joyce’s all-purpose gluten-free flour blend
2 tsp baking soda
2 tsp ground cinnamon
¾ tsp pure stevia extract powder
¼ tsp sea salt
- Wet Ingredients for Cake
1 cup unsweetened applesauce
2 small ripe bananas, mashed
1 tbsp ground flaxseed meal
2 tsp pure vanilla extract
1 tbsp distilled white vinegar
½ cup optional canola oil
2 tsp unsulphured blackstrap molasses
1¼ cups non-dairy milk (carton variety)
- Pecan Streusel
¼ cup erythritol or 3 tablespoons organic coconut sugar
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground allspice
3 oz roasted pecans, chopped
- Coconut Glaze
¼ cup coconut cream
2 tsp coconut oil
1 tbsp erythritol
- Alternative Ingredients:
Flour: Use almond flour or oat flour for a different texture.
Sweetener: Replace stevia with maple syrup or agave nectar.
Oil: Substitute with melted coconut oil or avocado oil.
Non-Dairy Milk: Use almond milk or oat milk.
Directions
- Preheat your oven to 350°F. Lightly grease a 10-inch bundt pan with oil spray to ensure easy removal later.
- In a large mixing bowl, whisk together the gluten-free flour blend, baking soda, cinnamon powder, stevia extract powder, and sea salt. Set aside.
- In a high-speed blender, combine the applesauce, mashed bananas, ground flaxseed meal, vanilla extract, white vinegar, optional canola oil, blackstrap molasses, and non-dairy milk. Blend until smooth.
- Pour the blended wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to mix until well combined.
- Pour half of the batter into the prepared bundt pan. In a separate bowl, mix together the erythritol (or coconut sugar), cinnamon powder, ginger powder, allspice powder, and chopped roasted pecans for the streusel. Evenly spread the streusel mixture over the batter in the bundt pan.
- Pour the remaining batter over the streusel layer in the bundt pan. Use a spatula to spread it evenly and cover the streusel layer completely.
- Place the bundt pan in the preheated oven and bake for about 45 minutes or until the cake is springy to the touch.
- Allow the cake to cool in the pan for about 5 minutes before carefully flipping it onto a wire cooling rack. For the glaze, mix together the coconut cream, coconut oil, and erythritol until smooth. Drizzle over the cooled cake before serving.
Equipment
- mixing bowls
- high-speed blender
- rubber spatula
- bundt pan
- Wire Cooling Rack
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 150mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 4mg
- Iron: 6mg
A Cake for All Occasions
I hope this Banana Gingerbread Bundt Coffee Cake becomes a favorite in your home, just as it has in mine. It’s a testament to the fact that with a bit of creativity, you can transform traditional recipes into healthier, modern versions that everyone can enjoy. So, roll up your sleeves, gather your ingredients, and get ready to bake a cake that’s sure to impress and delight your family and friends. Happy baking!
If you try this Banana Gingerbread Bundt Coffee Cake recipe, I’d love to hear about your experience. Share your thoughts and any modifications you made in the comments below. Here’s to happy, healthy eating and the joy of home baking!
FAQs – Banana Gingerbread Bundt Coffee Cake
What is the purpose of the white vinegar in the recipe?
The white vinegar helps to activate the baking soda, giving the cake a nice rise and tender crumb. Don’t worry, you won’t taste the vinegar in the final product.
How can I ensure my bananas are ripe enough for the recipe?
For the best results, use bananas that have a lot of brown spots on the skin. These bananas are softer and sweeter, perfect for baking. If your bananas aren’t ripe enough, you can speed up the ripening process by placing them in a paper bag with an apple or an avocado overnight.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container.
How can I make the Banana Gingerbread Bundt Coffee Cake without a bundt pan?
If you don’t have a bundt pan, you can use a standard cake pan or a loaf pan. The baking time may vary, so start checking for doneness around the 35-minute mark.
Can I use a different type of flour if I don’t have a gluten-free blend?
Absolutely! You can substitute the gluten-free flour blend with almond flour or oat flour for a different texture. Keep in mind that the final texture might vary slightly.
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