Gluten Free Coffee Cake with blueberries and bananas
This recipe has all the feels of banana bread with the pop of blueberries and an oat crumb topping. Make this gluten free coffee cake recipe the night before and wake up to a slice with a steaming cup of coffee or coco!
What you will need for this recipe:
- Baking dish (I used a large pie pan)
- Cooking spray or parchment
- Josie’s Best Gluten Free Muffin and More mix. You’ll need 2 cups for this recipe- there are about 3 1/2 cups in one of our 18oz bags.
- double-acting baking powder, baking soda, salt, cinnamon
- vanilla extract
- butter, sugar, eggs, sour cream
- 3-4 over ripe bananas
- 1 cup of blueberries
- Gluten free Oats, Brown Sugar, and more butter for the topping.
Our gluten free baking blend, The Muffin and More Mix
The Muffin and more mix is our versatile gluten free all purpose blend. This blend is meant to be used in a recipe and does not have any leavening, sugar, or salt mixed in. You use it just like traditional flour in a recipe.
Being able to pronounce (and tolerate) all ingredients is why we set out to make our own mixes. With Josie’s Best, you can be sure you’re getting high quality ingredients from a dedicated facility. All of Josie’s Best products are certified gluten free be GFCO.
The ingredients in the Muffin and More Mix are: Potato Starch, Brown Rice Flour, Sorghum Flour, Tapioca Starch, and Xanthan Gum.
The Muffin and More mix comes in both 18oz and 5lb bags!
Our other products, The Pancake, The Waffle, and The Crepe, are specific to what they make and can not be used interchangeably . All of Josie’s Best GF products are certified gluten free and made in a dedicated Top 9+ allergen free kitchen. That means they are free from:
- Wheat and Gluten
- Tree Nuts
- Peanuts
- Fish
- Shellfish
- Soy
- Diary
- Eggs
- Sesame
More about Josie’s Best Gluten Free Mixes
Why you’ll love Josie’s Best GF:
✔Classic texture
✔Easily cooks all-the-way through
✔Traditional Flavor
You won’t find:
✖Any weird after-taste
✖Grittiness
✖Cardboard texture
Your family deserves great-tasting baked goods, and we’re here to make them easier for you to create at home!
I started creating my own mixes when I had to change my diet because of a gluten intolerance. I was not satisfied with the taste and texture of other products on the market. I wanted something that would be delicious and satisfying no matter what your dietary needs were.
My dad is a chef and he pushed me to keep refining my recipes until we got the flavor and texture absolutely … perfect! The extra work paid off – people tell me all the time that taste is what sets our mixes apart from other GF brands.
In the beginning, friends started asking me to share my mixes with them and eventually a local restaurant added my pancakes to their menu. We started selling at farmer’s markets and expanded from there.
What makes me happiest is knowing that we’re creating magical breakfast moments for families who thought they’d have to give up Sunday waffles because of food allergies.
My husband and I run the business along with our 3 “helpers”. Truly from our family to yours, we hope you love our products!
Ingredients
For the Gluten Free Coffee Cake:
- 2 cups Josie’s Best Gluten Free Muffin and More mix
- 2 tsp double-acting baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 cup room temperature butter
- 2/3 cup granulated white sugar
- 2 eggs
- 3-4 ripe bananas
- 1/3 cup sour cream
- 1 cup blueberries
For the Topping:
- 1/2 cup room temperature butter
- 1/2 cup certified gluten free oats
- 1/3 cup brown sugar
Instructions
Instructions
Preheat the oven to 350 degrees F.
Line a baking dish with parchement or use cooking spray to grease it. We used a large pie pan (11inch diamerter) but you could certainly use an 8×8 square dish.
In a medium bowl, combine Muffin and More mix, baking powder, baking soda, salt, and cinnamon then set aside.
In a separate bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together.
Add the eggs, vanilla, mashed bananas, sour cream and mix well.
Add half the dry ingredient mixture to the wet ingredients in the stand mixer and mix gently.
Follow with the rest of the dry ingredients, mixing to combine.
Fold in the blueberries.
The batter should be well mixed, but try not to over mix!
Pour the batter into your prepared baking dish.
Using your fingers or a pastry blender mix all the topping ingredients together. This mixture will be clumpy and does not need to be perfectly combined.
Sprinkle the topping on top of the batter evenly.
Bake the coffee cake for about 55 mins. The top is golden brown and a toothpick inserted into the middle comes out with only a few moist crumbs when it is done.
Allow the cake to cool before slicing. Once it is completely cool remove the parchment – leaving it on the parchment to store can make the bottom of the cake soggy.
Review Gluten Free Coffee Cake with Blueberries and Bananas.