Banana Bread Coffee Cake

If you're like me, then you've got some ripe bananas sitting on your counter right now.  This banana bread coffee cake is the perfect way to use them up if you want something a little different than banana bread.  

This delicious treat is part classic banana bread and part coffee cake, which makes it totally acceptable to eat for breakfast! (It's got coffee right in the name). The best part is the amazing cinnamon sugar swirl and a crunchy streusel topping.  My son is ga-ga over this recipe and I'm sure you're love it too.

If you're looking for more delicious ways to use up ripe bananas, try my gluten free banana cake or these awesome gluten free banana chocolate chip muffins.

Ingredient Notes

This banana coffee cake recipe uses just a handful of simple ingredients that can be found in most grocery stores.  It is both gluten free and dairy free as written.

• Overripe Bananas - You will want to use very ripe bananas with lots of brown spots on the peel.  The riper they are the sweeter and the more banana flavor you will get.  If your bananas are leaking or have a fermented smell, they are spoiled and need to be discarded.
• Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour blend for most of my cake recipes.  You can use your favorite brand, but results may vary.  If you're blend does not contain xanthan gum, you will want to add ½ teaspoon to the flour.  As always, you will get the best result by weighing your flour.
• Vegan Butter - I prefer Miyokos or Country Crock Plant Butter.  If you use another brand, make sure it is stick style butter, not margarine.  If you're not dairy free, use regular unsalted butter in the same measure. 
• Non-Dairy Milk - I normally use unsweetened coconut milk or oat milk in my baking recipes, however any plant based milk will work fine.  If you're not dairy free, use regular milk in the same measure.

See recipe card below for full ingredient list and quantities.

How to Make a Banana Bread Coffee Cake

This easy cake recipe is prepared similar to a loaf of banana bread.  It does not require an electric mixer to make.  

Before your begin line a 9-inch square pan with parchment paper or spray with nonstick cooking spray and set aside.

STEP 1: Combine the topping ingredients together in a small bowl and set aside. In a large mixing bowl, combine gluten free flour, sugar, baking powder and salt.

STEP 2: Crack the eggs into a separate bowl and whisk until frothy.  Add the vanilla extract and milk to the egg and mix well.

STEP 3: Add the egg mixture and mashed bananas to the bowl with the dry ingredients and fold together until incorporated.

STEP 4: Pour half of the banana cake
batter into your prepared pan.  Then combine the brown sugar and cinnamon and sprinkle in an even layer over the top of the batter.

STEP 5: Top with the remaining banana cake batter and spread into an even layer with an offset spatula.

STEP 6: Sprinkle the streusel topping over the cake in an even layer and bake!

Storage

This cake should be stored in an airtight container. In cooler climates, it can be left at room temperature. For warmer climates, I recommend storing the leftover cake in the refrigerator. The cake will store for 3-4 days.

More banana recipes to try:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.