Gluten-Free, Vegan, Serves 6

For the cake:

• 3 ripe bananas
• 1/3 cup coconut oil
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk

For the crumb topping:

• 1/4 cup gluten-free flour blend
• 1/4 cup coconut sugar
• 1/4 tsp ground cinnamon
• 3 tbsp coconut oil, softened

Directions:

Preheat your oven to 350°F (180°C) and grease an 8-inch square baking dish. In a mixing bowl, mash the ripe bananas with a fork until they are mostly smooth. Add the melted coconut oil, coconut sugar, and vanilla extract to the bowl, and whisk everything together until it’s well combined. Combine the gluten-free flour, baking powder, baking soda, ground cinnamon, and salt in a separate bowl. Add the dry ingredients to the wet ingredients, alternating with the almond milk, and stir until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared baking dish and spread it out evenly. To make the crumb topping, combine the gluten-free flour, coconut sugar, and ground cinnamon in a small bowl. Cut in the softened coconut oil with a fork until the mixture forms coarse crumbs. Sprinkle the crumb topping over the cake batter. Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for a few minutes before slicing and serving.