I’ve been intrigued by the blog carnival Slightly Indulgent Mondays at Simply Sugar and Gluten Free. I love the idea of changing your recipes to be a little healthier than they were before. Especially if they still taste as wonderful as they did before. So, I decided to try changing my recipe for Banana Coffee Cake.
For starters, I reduced the sugar in the cake by a 1/4 cup. I didn’t even miss it. Next, I removed the dairy from the recipe. Although I’m lactose intolerant, I usually cook with whole milk. I take any opportunity to get more calories into my son. Since my son doesn’t eat the coffee cake (don’t ask me why), I figured I’d try replacing the cow’s milk with almond milk. I also replaced the butter in the recipe, but I didn’t have a good, low-fat alternative. I used shortening with butter flavor. I’m not sure that’s a healthier option. 🙂 However, I did meet my goal of reducing sugar and eliminating the lactose.
The results: it was even better. The texture was perfect — moist and soft, but not gummy. And I was pleasantly surprised that I didn’t miss the sugar. I loved the coffee cake. Just like the original cake, it lasted on the counter for a few days without drying out or getting crumbly. Here’s the revised recipe:
Banana Coffee Cake – Revised Recipe
1/2 Cup brown sugar, packed
1 TBSP shortening, melted
1 tsp ground cinnamon
1/2 Cup shortening, softened
3/4 Cup sugar
3/4 Cup brown rice flour
1/2 Cup cornstarch
1/4 Cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
1 or 2 very ripe bananas, mashed (about 2/3 Cup)
1/3 Cup almond milk
- Preheat oven to 350° F. Prepare a 9″ cake pan or 8 x 8 baking pan by spraying with oil.
- Mix together the filling ingredients and set aside.
- In a large bowl, cream together shortening and sugar. Add egg and beat well.
- In a medium bowl, mix together the dry ingredients (brown rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt) and then mix into the shortening/sugar/egg mixture.
- Add bananas and almond milk. Stir well.
- Pour all but about a cup of the batter into the cake pan.
- Spoon in the filling and gently spread it over the top. It doesn’t need to be smooth and even.
- Pour or spoon on the remaining batter over the filling. It doesn’t need to cover the filling completely.
- Bake at 350° F for 40-45 minutes.
- You can also add chopped nuts to the filling.
- This cake also freezes well. I have wrapped and frozen individual portions, so that we can take out one at a time and heat it in the microwave. Great morning treat to grab-and-go on the way to the office.
- Celiac Family’s original recipe for Banana Coffee Cake with dairy.
- For more gluten-free recipes with cinnamon, visit Friday Foodie Fix at The W.H.O.L.E. Gang.