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'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.

If you're looking for more great banana recipes, try my gluten free banana cake or these awesome gluten free banana chocolate chip muffins.

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!

Ingredients

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.
• Salt
• 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.
• Eggs
• 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.
• Vanilla
• Light Brown Sugar & Cinnamon - This makes up the cinnamon ribbon in the center of the coffee cake.

For the topping:

• Vegan Butter
• Cinnamon
• 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.

Instructions

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

STEP 3: Add the egg mixture and mashed banana 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 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!

Recipe FAQs