Banana Pineapple Breakfast Bread (gluten free)
The moist texture and the tropical flavors will make you a fan of this breakfast bread. I keep a batch of the crumb topping in the freezer, and when I have over-ripe bananas I quickly prepare this treat.
Banana Pineapple Breakfast Bread
Crumb Topping
1/2 cup confectioners sugar
1/2 cup Yvette's gluten free flour blend
2 tablespoons almond meal
1/4 teaspoon salt
4 tablespoons melted butter
Whisk together the confectioners sugar, Yvette's gluten free flour blend, almond meal and salt.
Add the butter and stir until the mixture is moistened and clumps form. Set aside, and prepare the cake batter.
Cake
1/3 cup almond milk
1 tablespoon vinegar
1 cup Yvette's gluten free flour blend
1/2 cup oat flour
1/3 cup almond meal
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1/2 cup crushed pineapple, well drained
1 tablespoon vanilla
Preheat oven to 350 degrees.
Line the bottom of a 9 inch round pan with parchment. Grease the sides of the pan.
In a cup stir together the milk and vinegar and set aside.
In a medium bowl whisk together Yvette's gluten free flour blend, oat flour, almond meal, baking soda, salt and set aside.
In a large bowl beat together the softened butter, sugar, eggs, bananas, pineapple and vanilla.
Add the milk mixture and mix until well combined.
Add the flour mixture and mix until well blended. Pour the batter into the prepared pan.
Sprinkle the crumb mixture on top of the batter.
Bake in the preheated oven for 30 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Remove from the oven and set the pan on a cooling rack. When the cake is completely cool run a knife along the inside of the pan to release the sides of the cake. Place a round cake board or a plate on top of the pan. Invert the pan onto the cake board and remove the parchment from the bottom of the cake. Place the cake, bottom side down onto your serving platter.
