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're looking for something a little different than banana bread. This banana coffee cake is part banana bread and part coffee cake, which makes it totally acceptable to eat for breakfast! (It's got coffee right in the name). My son is ga-ga over this recipe and I'm sure you're love it too.
Why You'll Love This Banana Bread Coffee Cake
- It's gluten free and dairy free.
- It's a great use for ripe bananas.
- The cinnamon swirl and crunchy streusel topping is to die for!
For the cake:
- Bananas - You want them to be very ripe, lots of brown spots on the peel. The riper they are the sweeter and the more banana flavor you will get.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill for this recipe. You can use whatever flour blend you like, 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.
- Baking Powder - This helps the cake rise and not be too dense.
- Sugar - This recipe only calls for white sugar, because there is plenty of moisture provided by the bananas.
- Vegan Butter - I prefer Miyokos or Country Crock Plant Butter. You can use whatever vegan butter you like. If you're not dairy free, regular butter will work as well in the same measure.
- Non-Dairy Milk - I have used either coconut milk (in the carton) or oat milk for this recipe. You should be able to substitute any non-dairy or dairy milk without issue.
- Light Brown Sugar & Cinnamon - This makes up the cinnamon ribbon in the center of the coffee cake.
For the topping:
- Vegan Butter
- Gluten Free 1-to-1 Flour Blend
- Light Brown Sugar
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - replace vegan butter and non-dairy milk with regular butter and milk in the same measure.
- No bananas - replace the banana with an equal measure of pumpkin puree for a delicious variation.
This cake is very simple to make and doesn't require a mixer. It is all mixed by hand.
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 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 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!
Coffee cake is usually topped with a layer of streusel topping where regular cake is usually topped with frosting.
Simply put, crumb cake has about twice the amount of crumb (or streusel) topping. Otherwise they are very similar.
There is no coffee in this coffee cake. The name is used because it is served with coffee, not because of the flavor.
This cake should be stored in an airtight container. In cooler climates it can be left at room temperature, otherwise refrigerate as the bananas will continue to ripen over time. The leftover cake will be good for 3-4 days.
If you love bananas, check out these great recipes!
Gluten Free Banana Waffles
Best Gluten Free Banana Nut Muffins
Gluten Free and Dairy Free Maple Banana Bread
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Banana Bread Coffee Cake
For the Topping
- 3 Tablespoon Vegan Butter melted
- ½ teaspoon Cinnamon
- ½ Cup Gluten Free 1-to-1 Flour Blend
- ½ Cup Light Brown Sugar
For the Cake
- 2 Ripe Bananas mashed (about ¾ cup)
- 2 Cup Gluten Free 1-to-1 Flour Blend (296 grams) I use Bob's Red Mill
- 2 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ Cup Sugar
- ½ Cup Vegan Butter melted and cooled
- 2 Eggs
- ½ Cup Non Dairy Milk
- 2 teaspoon Vanilla
- ½ Cup Light Brown Sugar
- 2 teaspoon Cinnamon
For the topping
- Combine all of the ingredients in a small bowl. Work together with a fork until crumbly. Place in the refrigerator while you make the cake.3 Tablespoon Vegan Butter, ½ teaspoon Cinnamon, ½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Light Brown Sugar
For the cake
- Preheat oven to 350 degrees. Line a 9x9 Baking pan with parchment paper. This recipe can also be made into a loaf pan to be more like banana bread.
- In a small bowl, combine the brown sugar and cinnamon. Mix well. Set aside, this will be for the cinnamon swirl in the middle of the cake.2 teaspoon Cinnamon, ½ Cup Light Brown Sugar
- In a large bowl, combine remaining dry ingredients (flour, baking powder, salt & sugar).2 Cup Gluten Free 1-to-1 Flour Blend, 2 ½ teaspoon Baking Powder, ½ teaspoon Salt, ¾ Cup Sugar
- In a second bowl, whisk the eggs.2 Eggs
- Add the milk, vanilla and melted butter to the egg bowl. Whisk together until well combined.½ Cup Non Dairy Milk, 2 teaspoon Vanilla, ½ Cup Vegan Butter
- Pour the wet ingredients into the dry. Add the mashed banana. Fold together with a spatula until just combined, about 15 strokes.2 Ripe Bananas
- Pour half of the batter into the prepared pan. Smooth into an even layer with an offset spatula.
- Sprinkle the brown sugar & cinnamon evenly over the batter. Even though it seems like a lot, use it all.
- Then drop dollops of the remaining batter on top of the cinnamon sugar and gently spread it to the edges of the pan in an even layer.
- Grab your streusel from the refrigerator and sprinkle it in crumbles over the cake.
- Bake for 35-40 minutes (9x9 pan) or 60 minutes (loaf pan). The cake will be done when the center no longer jiggles and the top springs back when gently poked.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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