25+ Irresistible Friday Gluten-Free Banana Recipes to Start Your Weekend Right

Fridays are a time to unwind and indulge, and what better way to kick off the weekend than with some delicious gluten-free banana recipes?

Whether you’re looking for a healthy breakfast, a satisfying snack, or a decadent dessert, bananas are the perfect ingredient to add natural sweetness and moisture to your dishes.

Not only are bananas gluten-free, but they’re also packed with nutrients like potassium, fiber, and vitamins, making them an excellent choice for anyone following a gluten-free lifestyle.

In this blog post, we’ve curated a collection of over 25 mouth-watering gluten-free banana recipes, from fluffy pancakes and decadent cakes to wholesome breads and snack-worthy cookies.

These recipes are easy to make, packed with flavor, and perfect for enjoying on a Friday morning or evening.

So, grab a bunch of ripe bananas, and let’s dive into these delicious gluten-free treats!

25+ Irresistible Friday Gluten-Free Banana Recipes to Start Your Weekend Right

As you head into the weekend, these 25+ gluten-free banana recipes provide you with endless options for sweetening your Friday.

Whether you prefer a simple, wholesome snack or an indulgent dessert, bananas make the perfect base for gluten-free baking and cooking.

These recipes are sure to become go-to favorites in your kitchen, allowing you to enjoy the natural sweetness of bananas while adhering to a gluten-free diet.

So, treat yourself and your loved ones to a Friday filled with flavorful and nutritious gluten-free banana creations.

Gluten-Free Banana Pancakes

These gluten-free banana pancakes are light, fluffy, and packed with natural banana sweetness. They’re the perfect Friday breakfast treat to start your weekend on a delicious note. With simple ingredients and minimal preparation, this recipe is ideal for a leisurely morning or as a comforting brunch option.

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup almond milk or milk of choice
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large mixing bowl, mash the bananas until smooth.
2. Add the eggs, almond milk, maple syrup, and vanilla extract, and whisk to combine.
3. In another bowl, mix the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and the edges are set, about 2-3 minutes. Flip and cook for an additional 2 minutes.
7. Serve warm with your favorite toppings, such as fresh bananas, maple syrup, or a dollop of yogurt.

Gluten-free banana pancakes bring the perfect blend of indulgence and wholesomeness to your Friday mornings. They’re versatile, customizable, and sure to please everyone at the table. Whether topped with fruit, nuts, or a drizzle of honey, these pancakes make a delightful start to your weekend.

Gluten-Free Banana Chocolate Chip Muffins

These gluten-free banana chocolate chip muffins are moist, tender, and studded with sweet chocolate chips. A fantastic way to use overripe bananas, they’re perfect for Friday snack time or as a grab-and-go breakfast treat. Easy to bake and even easier to enjoy, these muffins are a family favorite.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/3 cup melted coconut oil or butter
• 1/2 cup coconut sugar or brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (dairy-free if needed)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a bowl, whisk together the mashed bananas, eggs, melted coconut oil, sugar, and vanilla extract until smooth.
3. In another bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet mixture. Do not overmix.
5. Stir in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These gluten-free banana chocolate chip muffins are a decadent treat that balances sweetness with the natural goodness of bananas. Perfect for a Friday indulgence, they can be enjoyed fresh or stored for a few days to keep the weekend delicious.

Gluten-Free Banana Bread

This gluten-free banana bread is the ultimate comfort food, combining the nostalgic flavors of classic banana bread with a gluten-free twist. Perfectly moist and subtly sweet, it’s ideal for a Friday evening treat to wind down after a long week.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil or butter, melted
• 1/3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
2. In a large bowl, mix the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
4. Combine the wet and dry ingredients, stirring just until incorporated. Add nuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Gluten-free banana bread is the perfect way to end your Friday on a comforting note. Serve it warm with a pat of butter or enjoy it as a dessert paired with your favorite tea or coffee. This classic recipe ensures every slice is a delightful reminder of how satisfying gluten-free baking can be.

Gluten-Free Banana Oat Bars

These gluten-free banana oat bars are chewy, wholesome, and perfect for a Friday pick-me-up snack. Packed with the goodness of bananas, oats, and optional add-ins like nuts or dried fruit, they’re a nutritious and satisfying treat for your end-of-the-week cravings.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups gluten-free rolled oats
• 1/4 cup almond butter or peanut butter
• 1/4 cup honey or maple syrup
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Optional: 1/4 cup raisins, chopped nuts, or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix the mashed bananas, almond butter, honey, and vanilla extract until smooth.
3. Add the rolled oats and cinnamon, stirring to combine. Fold in any optional add-ins.
4. Spread the mixture evenly into the prepared baking dish.
5. Bake for 20-25 minutes, or until the edges are golden brown.
6. Let cool completely before cutting into bars.

These gluten-free banana oat bars are perfect for busy Fridays when you need an energy boost. They’re easy to make, portable, and endlessly customizable to suit your taste. Pair them with a cup of coffee for a delightful end-of-week treat!

Gluten-Free Banana Chia Pudding

Gluten-free banana chia pudding is a creamy, nutrient-packed dessert or breakfast that’s incredibly easy to prepare. Made with ripe bananas, chia seeds, and a touch of sweetness, it’s a light and refreshing way to celebrate the end of the week.

Ingredients:

• 2 ripe bananas
• 1 1/2 cups almond milk or coconut milk
• 1/4 cup chia seeds
• 1 tablespoon maple syrup or honey (optional)
• 1 teaspoon vanilla extract
• Pinch of cinnamon (optional)

Instructions:

1. In a blender, combine the bananas, almond milk, maple syrup, vanilla extract, and cinnamon. Blend until smooth.
2. Transfer the mixture to a bowl and stir in the chia seeds.
3. Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
4. Serve chilled, topped with fresh banana slices, nuts, or a drizzle of honey.

This gluten-free banana chia pudding is a refreshing and guilt-free way to satisfy your sweet tooth. It’s perfect for winding down on a Friday evening or as a make-ahead breakfast for a relaxed Saturday morning.

Gluten-Free Banana Waffles

Crispy on the outside and soft on the inside, these gluten-free banana waffles are the ultimate Friday indulgence. They’re easy to whip up and make the perfect base for endless toppings, from fresh fruit to whipped cream or syrup.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup almond milk or milk of choice
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil or butter

Instructions:

1. Preheat your waffle iron and lightly grease it with oil or cooking spray.
2. In a bowl, whisk together the mashed bananas, eggs, milk, vanilla extract, and melted coconut oil.
3. In another bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions, usually 3-5 minutes.
6. Serve warm with your favorite toppings like sliced bananas, syrup, or nut butter.

Gluten-free banana waffles are a decadent yet simple way to end the week on a high note. With their delightful texture and customizable flavors, they’re perfect for breakfast, brunch, or even a comforting Friday night dinner.

Gluten-Free Banana Smoothie

A creamy and refreshing gluten-free banana smoothie is the perfect way to kickstart your Friday morning. Packed with nutrients from ripe bananas and optional add-ins like protein powder, this smoothie is both satisfying and energizing, making it the ideal drink to start your day or enjoy as a mid-morning snack.

Ingredients:

• 2 ripe bananas
• 1 cup almond milk or milk of choice
• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 1 tablespoon peanut butter or almond butter
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup ice cubes

Instructions:

1. Place the bananas, almond milk, Greek yogurt, peanut butter, honey, cinnamon, and ice cubes into a blender.
2. Blend on high until smooth and creamy.
3. Pour into a glass and serve immediately.

This gluten-free banana smoothie is a quick and delicious way to enjoy a healthy treat. The natural sweetness from the bananas, combined with creamy yogurt and nut butter, makes it a satisfying option for any time of day. It’s perfect for those busy Fridays when you need a nutritious, fuss-free snack or breakfast to energize you.

Gluten-Free Banana Muffins with Walnuts

These gluten-free banana muffins with walnuts are the ultimate comfort food, offering the perfect combination of banana sweetness and nutty crunch. They’re easy to bake, and the addition of walnuts provides a delightful texture, making them a fantastic choice for a Friday afternoon snack or breakfast.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup melted coconut oil or butter
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Stir in the chopped walnuts.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

These gluten-free banana muffins with walnuts are a perfect balance of texture and flavor. The soft and moist banana base pairs wonderfully with the crunch of the walnuts, making these muffins a favorite for any occasion. Whether enjoyed as an afternoon treat or a breakfast on-the-go, these muffins are sure to brighten your Friday.

Gluten-Free Banana Crumble Bars

These gluten-free banana crumble bars are a sweet and comforting treat to enjoy on a Friday. The crumbly topping and moist banana filling come together in perfect harmony, creating a dessert that’s satisfying yet not too heavy. These bars are great for dessert, a mid-afternoon snack, or even as a weekend breakfast option.

Ingredients:
For the base and filling:

• 3 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free oats
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

For the crumble topping:

• 1/2 cup gluten-free oats
• 1/4 cup almond flour
• 1/4 cup melted coconut oil or butter
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, mix the mashed bananas, honey, and vanilla extract.
3. Add the gluten-free oats, flour, baking powder, cinnamon, and salt. Stir until the mixture is fully combined.
4. Press the banana mixture into the prepared baking dish to form the base layer.
5. In a separate bowl, mix the ingredients for the crumble topping: oats, almond flour, melted coconut oil, honey, and cinnamon.
6. Sprinkle the crumble topping evenly over the banana base.
7. Bake for 25-30 minutes, or until the top is golden brown and the filling is set.
8. Let the bars cool completely in the pan before slicing into squares.

These gluten-free banana crumble bars are a deliciously satisfying treat with the perfect combination of soft banana filling and a crunchy, buttery topping. They’re ideal for a weekend snack or a light dessert, offering a healthy, gluten-free alternative to traditional crumb bars. With their delicious balance of flavors, they’re a perfect way to celebrate Friday.

Gluten-Free Banana Pancakes

Start your Friday morning with these fluffy and delicious gluten-free banana pancakes. Made with simple ingredients like ripe bananas, gluten-free flour, and eggs, these pancakes are naturally sweetened and incredibly satisfying. Whether enjoyed with a drizzle of syrup, fresh fruit, or your favorite toppings, they are a perfect way to treat yourself before the weekend.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (or milk of choice)
• Butter or oil for cooking

Instructions:

1. In a mixing bowl, mash the bananas until smooth.
2. Whisk in the eggs, almond milk, and vanilla extract until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined. The batter will be slightly thick.
5. Heat a skillet or griddle over medium heat and grease it with butter or oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it gently into a round shape.
7. Cook for 2-3 minutes on each side, until golden brown and cooked through.
8. Serve with your favorite toppings like maple syrup, fresh fruit, or a dusting of powdered sugar.

These gluten-free banana pancakes are a perfect breakfast to kick off your Friday with a burst of energy. They’re naturally sweetened, so no need for extra sugar, and they’re light yet filling. You can add any of your favorite toppings to make them your own. These pancakes make for a delicious, comforting, and easy-to-make treat that will make your Friday feel even more special.

Gluten-Free Banana Coconut Loaf

This gluten-free banana coconut loaf combines the rich sweetness of bananas with the tropical flavor of coconut, making it a delightful treat for your Friday baking session. The texture is light and moist, and it’s perfect for breakfast, a snack, or as a quick dessert to wind down your week.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana coconut loaf is a wonderful combination of flavors that’s both moist and satisfying. With its tropical twist, it’s a unique way to enjoy banana bread on a Friday. Serve it as an afternoon snack or a delicious breakfast, and it will surely become a favorite in your gluten-free baking repertoire.

Gluten-Free Banana Chocolate Chip Cookies

These gluten-free banana chocolate chip cookies are the perfect balance of sweet, chewy, and indulgent. The combination of ripe bananas and rich chocolate chips makes these cookies a decadent treat for any Friday evening. They are quick to prepare and can be enjoyed with a glass of milk or a cup of coffee.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil or butter, melted
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free banana chocolate chip cookies are a perfect Friday treat to end your week on a sweet note. The bananas provide natural sweetness while the chocolate chips add that extra touch of indulgence. These cookies are easy to make and offer the ideal combination of flavors and textures, making them a go-to recipe for gluten-free dessert lovers.

Gluten-Free Banana Cream Pie

This gluten-free banana cream pie is a delicious twist on the classic dessert, perfect for a special Friday treat. A buttery gluten-free crust holds a rich and creamy filling made from ripe bananas, vanilla custard, and whipped cream. It’s a perfect dessert to serve at a gathering or to enjoy as a sweet indulgence on a Friday evening.

Ingredients:
For the crust:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup melted butter or coconut oil
• 1/4 cup sugar

For the filling:

• 3 ripe bananas, sliced
• 2 cups heavy cream
• 1/2 cup sugar
• 4 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

For the topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch pie pan to form the crust. Bake for 8-10 minutes until golden, then allow it to cool.
3. In a medium saucepan, whisk together the heavy cream, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil. Remove from heat and stir in vanilla extract.
4. Pour the custard filling into the cooled crust, then layer the sliced bananas on top.
5. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Spread the whipped cream over the bananas, then refrigerate for at least 2 hours before serving.

This gluten-free banana cream pie is a luscious, indulgent treat that will impress your family or guests. The rich custard filling, combined with fresh bananas and a homemade whipped cream topping, creates a dessert that’s both comforting and elegant. It’s a perfect way to kick off your Friday evening, offering a sweet, creamy finale to the week.

Gluten-Free Banana Oatmeal Cookies

These gluten-free banana oatmeal cookies are a wholesome and delicious way to satisfy your sweet tooth on a Friday. They combine the natural sweetness of bananas with hearty oats and a touch of cinnamon, creating a chewy, soft cookie that’s both filling and satisfying. These cookies are easy to make and perfect for snacking or packing in lunchboxes.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free rolled oats
• 1/4 cup almond butter or peanut butter
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract.
3. Stir in the gluten-free oats, cinnamon, and salt until well combined.
4. If using, fold in the raisins or chocolate chips.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten them slightly with a spoon.
6. Bake for 10-12 minutes or until the edges are golden and the cookies are firm.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free banana oatmeal cookies are a perfect snack for Friday, offering a delightful combination of flavors and textures. The bananas keep them naturally sweet, while the oats add a hearty bite. These cookies are easy to make, customizable with your favorite add-ins, and a great option for anyone seeking a healthier treat.

Gluten-Free Banana Coffee Cake

This gluten-free banana coffee cake is a moist, flavorful dessert perfect for a leisurely Friday morning. It’s filled with the richness of bananas and a cinnamon streusel topping that adds a delightful crunch. It’s a great choice for a weekend breakfast or brunch, served alongside coffee or tea.

Ingredients:
For the cake:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

For the streusel topping:

• 1/4 cup gluten-free rolled oats
• 1/4 cup brown sugar
• 1/4 cup almond flour
• 1 teaspoon cinnamon
• 2 tablespoons cold butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a mixing bowl, combine the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan.
6. In a separate bowl, combine the oats, brown sugar, almond flour, and cinnamon for the streusel. Cut in the cold butter until the mixture resembles coarse crumbs.
7. Sprinkle the streusel evenly over the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana coffee cake is a wonderful way to enjoy a light yet indulgent treat on a Friday. The moist banana cake pairs beautifully with the crunchy, cinnamon-spiced streusel topping. It’s a perfect dessert or breakfast item to share with family and friends, making your Friday morning even more enjoyable.

Note: More recipes are coming soon!