One of my weaknesses as a kid was coffee cake. There is just something so satisfying about the crumble texture and the streusel. I distinctly remember my dad and I buying an Entenmann’s coffee cake on a Sunday morning and usually finishing it between the two of us by the end of the day. Well, nowadays I don’t eat gluten and I haven’t had one of those Entenmann’s treats in years. So, I decided to make my own version. This bread is gluten free, paleo and a lot lower in sugar than your typical coffee cake type desserts. However, don’t let the ingredients fool you. It is absolutely delicious and tastes just as decadent.
I used a mixture of cassava flour and coconut flour in this recipe, and the addition of coconut flour gives it the density of a coffee cake as well as the crumbly texture. The secrets ingredient to add moisture without adding a ton of oil or butter is Plantain! Plantains are in the same family as banana. When they are super ripe, they have the sweetness that a banana has, but it doesn’t have a banana flavor. It is a bit more neutral. You will want to make sure that the Plantain you use is literally black. This means that the plantain will be at its peak sweetness. I love baking with plantains in recipes that you want a density. They also make pancakes nice and chewy and moist.
You will need a high speed blender for this recipe, because a key step is blending the Plantain with the other wet ingredients. You want the Plantain to be puréed with the wet ingredients so you don’t end up with chunks like you would in a banana bread. The chopped apple along with the apple sauce adds the apple taste to the bread, which is the perfect complement to a streusel. Once you blend together the wet ingredients, you can then easily fold the wet and dry together. I used dairy free Greek yogurt to keep the recipe paleo, but feel free to sub with dairy yogurt if you prefer. You definitely do want a thick yogurt.
The crumble I made for this recipe uses less fat and sugar than your typical crumble, but the addition of applesauce helps to keep the crumble moist and sweet. I also used a mix of almond flour, cassava flour and coconut flour for the crumble. The addition of the almond flour adds a buttery flavor without adding butter. I used ghee in the crumble to keep it paleo, but if you prefer then butter works just as well.
Apple Streusel Bread:
Bake for 35 minutes on 350.