While my kitchen may be awash in various types of cookbooks, I rarely use them as intended. For me, they are more of a resource. I flip through the pages, linger over the fabulous photos, looking for inspiration rather than instruction — most days.
However, this recipe that Ina Garten created is cake perfection. I followed the instructions exactly as they were written. Well, with allowances for converting it to gluten free of course!
This Banana Crumb Cake with Chocolate Almond Streusel worked fabulously with only a minor change — all purpose gluten free flour rather than regular all purpose flour — that’s all. No weighing multiple flours, or adding gums or ground up seeds.
It was such a big hit, the whole thing was consumed by the end of the day. Maybe it should be called “not a crumb left kinda cake.”
- 1/4 pound (1 stick)unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 extra large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups mashed bananas (3-4 very ripe)
- 1/4 cup sour cream
- 1 1/2 cups all purpose GF flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- Streusel Topping
- 3/4 cup light brown sugar, lightly packed
- 1/2 cup all purpose gf flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 4 Tbsp (1/2 stick) unsalted butter, room temperature
- 4 ounces bittersweet chocolate, chopped (or more if you love chocolate)
- 1/2 cup sliced blanched almonds
Pre-heat the oven to 350 degrees. Grease and flour (or line with parchment paper) a 8x8x2 inch square baking pan.
Using stand or hand mixer beat together the butter and sugar on high speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl with a rubber spatula.
With mixer on low, beat in the egg, vanilla, banana, and sour cream and mix until combined.
It may appear curdled, no worries.
In a large bowl mix the flour, baking powder, baking soda, and salt.
With mixer on low slowly add the dry ingredients to the wet ones. Scrape down the sides of the bowl.
Pour into the prepared pan and smooth over the top.
For the Streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a medium bowl and pinch the ingredients together with your fingers until the mixture makes crumbles.
Add the chocolate and combine. Distribute evenly over the batter.
With 15 minutes left of cooking time quickly scatter the almonds over cake.
Bake for a total time of 40-45 minutes, or until a cake tester inserted in the middle comes out clean.
Remove from oven and let cool slightly, cut into squares and serve.