Originally published March 31, 2020. Updated February 9, 2022.
If you’re like me, then you’ve got some ripe bananas sitting on your counter right now. This recipe 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 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 1/2 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
How to Make Gluten-Free Coffee Cake
This cake is very simple to make and doesn’t require a mixer. It is all mixed by hand.
- Step 1: Combine all of the topping ingredients in a small bowl. Place in the refrigerator until ready to use.
- Step 2: Combine the flour, baking powder, salt and sugar in a large bowl. Whisk together until evenly combined.
- Step 3: Crack your eggs into a small bowl and whisk until frothy.
- Step 4: Add the melted butter, milk and vanilla to your eggs. Whisk until smooth.
- Step 5: Add the egg mixture and the mashed banana to your dry ingredients. Fold together about 15 strokes.
- Step 6: Pour half of the batter into your prepared pan.
- Step 7: Combine the brown sugar and cinnamon. Sprinkle in an even layer over the batter.
- Step 8: Top with remaining batter. Use an offset spatula to spread it into an even layer.
- Step 9: Sprinkle the streusel topping over the cake.
- Step 10: Bake!
Best Way to Store Banana Coffee Cake
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 Bread Coffee Cake
For the Topping
- 3 Tbsp Vegan Butter melted
- ½ tsp Cinnamon
- ½ C Gluten Free 1-to-1 Flour Blend
- ½ C Light Brown Sugar
For the Cake
- 2 Ripe Bananas mashed (about 3/4 cup)
- 2 C Gluten Free 1-to-1 Flour Blend (296 grams) I use Bob's Red Mill
- 2 ½ tsp Baking Powder
- ½ tsp Salt
- ¾ C Sugar
- ½ C Vegan Butter melted and cooled
- 2 Eggs
- ½ C Non Dairy Milk
- 2 tsp Vanilla
- ½ C Light Brown Sugar
- 2 tsp 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.
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.
- In a large bowl, combine remaining dry ingredients (flour, baking powder, salt & sugar).
- In a second bowl, whisk the eggs.
- Add the milk, vanilla and melted butter to the egg bowl. Whisk together until well combined.
- Pour the wet ingredients into the dry. Add the mashed banana. Fold together with a spatula until just combined, about 15 strokes.
- 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.