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–+ servings
Prep Time 20 minutes
Cook Time 1 hour
Cooling time 10 minutes
Total Time 1 hour 30 minutes
Servings: 16 slices
Course: Bread, Breakfast

Ingredients
  

For the crumb topping:
  • 1 cup gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ tsp salt
  • ½ cup unsalted butter cold and diced small
For the cake:
  • ½ cup unsalted butter room temperature
  • 1 cup sugar
  • 1 large egg room temperature
  • 1 cup very ripe bananas mashed
  • 1 tsp vanilla
  • 2 cups gluten free flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ tsp baking soda
  • ⅛ tsp ground nutmeg
  • ¾ cup buttermilk room temperature

Instructions
 

For the crumb topping:
  1. In a small bowl, combine the flour, brown sugar, sugar, and salt.
  2. Use a pastry cutter to cut in the cold butter or pinch the butter into the mixture with your fingers until small clumps are formed that are no larger than the size of a pea. Place in the fridge while you make the cake.
For the cake:
  1. Preheat the oven to 350℉. Spray a 9-inch round cake pan with nonstick spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugar until light and fluffy.
  3. Add the egg, mashed bananas, and vanilla. Mix on medium speed until combined, about 1 minute.
  4. In a separate bowl, combine the flour, baking powder, salt, baking soda, and nutmeg. Mix with a fork or whisk to combine.
  5. Alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients.
  6. Pour the batter into the prepared pan. Top with the crumb topping.
  7. Bake for 60-65 minutes on until the cake is no longer jiggly.
  8. Let the cake cool in the pan for a least 10 minutes before slicing and serving.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

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