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Slices of banana bread coffee cake on a wooden cutting board.
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5 from 1 vote

Banana Bread Coffee Cake

This delicious banana bread coffee cake is the perfect excuse to mix breakfast and dessert.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 16
Calories: 234kcal
Author: Tiffany


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.


Storage: 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.


Calories: 234kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 217mg | Potassium: 94mg | Fiber: 2g | Sugar: 25g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg