Blueberry Banana Coffee Cake with Cinnamon Swirl
Ingredients
Cake batter
- 2 cups all purpose flour, gluten free 1-1 works
- 1 1/4 cups coconut sugar, any granulated sugar works
- 2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/3 cups or 3 medium sized bananas, mashed
Cinnamon sugar swirl
- 2 tablespoons coconut sugar, any granulated sugar works
- 2 teaspoons cinnamon
Streusel topping
- 1/2 cup all purpose flour gluten free 1-1 works
- 1/2 cup coconut sugar, any granulated sugar works
- 1 tsp cinnamon
- 6 tsp very cold butter, vegan works great too
- 1 1/2 cups blueberries fresh or frozen
Preparation
Preheat oven to 350F and grease and flour a 9-inch round pan. If using an 8-inch pan, ensure it is 2 inches deep.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Create a small well in the center of the flour mixture and add olive oil, eggs, vanilla, and mashed banana.
Stir until smooth and combined, then fold in the blueberries.
In a small bowl, whisk together the cinnamon and sugar to make the cinnamon sugar middle.
Pour half of the cake batter into the pan and sprinkle with the cinnamon swirl filling.
Top the filling with the remaining batter.
Make streusel: whisk dry ingredients then add cold butter using your fingers to cut the butter into the flour mixture, making pea-sized crumbles incorporating all of the dry ingredients.
Spoon the streusel evenly over the top of the cake.
Bake for 45-60 minutes or until a knife inserted into the center comes out clean.
Let cool for at least 20 minutes and then remove from the pan.
Serve warm or at room temperature.