Ingredients
Scale
- 1 1/2 to 2 cups mashed ripe bananas (about 3 medium bananas)
- 2 large eggs
- 1/2 cup melted butter (or 1/2 cup neutral oil)
- 1 tsp vanilla extract
- 3/4 cup granulated sugar (or 1/2 cup coconut sugar)
- 2 cups gluten-free 1:1 flour blend
- 2 tsp baking powder (if the flour blend doesn’t contain it)
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum (if needed)
- 1/2 tsp salt
- 3/4 cup gluten-free oats or flour (for streusel)
- 1/3 cup brown sugar (for streusel)
- 1/3 cup cold cubed butter (for streusel)
- 1 tsp cinnamon (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or line it with parchment paper.
- Mash the bananas and whisk them together with eggs, melted butter, vanilla, and granulated sugar.
- In a separate bowl, combine gluten-free flour blend, baking powder, baking soda, xanthan gum, and salt.
- Fold the wet ingredients into the dry ingredients until just combined.
- Spread the batter evenly in the prepared pan.
- For the streusel, toss oats or flour with brown sugar, cold butter, and cinnamon; crumble over the batter.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool for 15 minutes before slicing and serving.
Notes
Serve warm with a dusting of powdered sugar or a dollop of yogurt. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free