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Gluten-Free Banana Cinnamon Roll Cake For Spring

Gluten-Free Banana Cinnamon Roll Cake For Spring
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A delightful and moist banana cinnamon roll cake perfect for spring, combining the flavors of banana and cinnamon in a gluten-free recipe.

Ingredients

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  • 2 ripe bananas, mashed
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey or maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup brown sugar (for topping)
  • 1 tablespoon cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, mix the mashed bananas, melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
  5. Pour the batter into the prepared baking dish and spread evenly.
  6. In a small bowl, mix the brown sugar and cinnamon for the topping, then sprinkle it over the batter.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool for a few minutes before serving.

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Notes

  • For a sweeter cake, increase the amount of honey or maple syrup.
  • This cake can be served warm or at room temperature.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-banana-cinnamon-roll-cake-spring/