April 18, 2023

Breakfast

Desserts

Banana Bread Coffee Cake

This Banana Bread Coffee Cake is a great way and unique way to use up those spotty bananas! It's both vegan and gluten free and comes together with simple and wholesome ingredients. Best served with a cup of coffee, but tastes amazing on it's own.

JUMP TO RECIPE

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

a slice of banana bread coffee cake on a piece of parchment paper.

Why You’ll Love This Recipe

Banana Bread Coffee Cake is a great and unique way to use up your spotty bananas!
This recipe is quick and easy to make.
Tastes amazing with a warm cup of coffee or sweet iced coffee.
As written this recipe is vegan, dairy free, gluten free and grain free!
It’s not overly sweet but instead perfectly sweet.
As a yummy crunchy but sweet and salty crumble topping.
Check out my Cinnamon Roll Banana Bread for another great way to use up those spotty bananas!

Ingredients And Substitutions

These are the main ingredients and substitutions for Banana Bread Coffee Cake. Scroll down to the recipe card for a full list of ingredients and instructions.

Use ripe, spotty bananas for best results. These are much softer, so easier to mash but are also much sweeter!

You can use any type of nut or seed butter such as cashew butter, almond butter, macadamia nut butter, sunflower seed butter or oat butter. I prefer cashew or almond as they are pretty neutral in taste.

This entire recipe is only sweetened with a touch of pure maple syrup. This is different than pancake syrup. However, you can also use honey, agave or even granulated sugar like cane sugar, brown sugar, coconut sugar or monk fruit sweetener.

Use a dairy free milk to keep this recipe vegan, otherwise you can use any type of milk or nut milk alternative!

Vanilla extract adds a ton of flavor to any baked good.

A touch of salt helps to balance out all the flavors.

Baking soda and baking powder helps this coffee cake rise and have a fluffy texture.

Almond flour is the main ingredient for the base, it’s a grain free flour that is great for those that follow a gluten free diet. It also gives this cake a subtle nutty flavor.

Coconut flour works as a binding agent for this recipe since it is egg free.

Use vegan dark chocolate chips to keep this recipe dairy free, otherwise any type of chocolate chip or chocolate chunk will work great!

The crumble is made with 1:1 gluten free flour blend such as bob’s red mill. If you aren’t gluten free, you can also use all purpose flour.

Coconut sugar is added to the crumble to sweeten it up. You may also use cane sugar, brown sugar, or monk fruit sweetener.

Melted vegan butter ties it all together and gives it that lovely texture that we all love and adore. Feel free to use regular butter or even oil if preferred.

all the ingredients that you need to make this coffee cake in individual containers!

How To Make

ONE: In a large mixing bowl mash bananas until there are little to no clumps. Then add in the cashew butter, maple syrup, almond milk and vanilla extract. Mix until ingredients are well combined.

mashed bananas, cashew butter, maple syrup, almond milk and vanilla extract in a mixing bowl.

TWO: Add in almond flour, coconut flour, baking powder, baking soda and salt next and mix with a spatula until ingredients are well combined.

almond flour, coconut flour, baking powder, baking soda and salt added to the wet ingredients.

all the ingredients mixed together to create the dough.

THREE: Fold in vegan chocolate chips last and add batter to a prepared pan.

the batter pressed into an 8x8 baking dish.

FOUR: In a small bowl, combine gluten-free flour, melted vegan butter, coconut sugar, and salt and mix until the crumble starts to form. Sprinkle this over the batter and gently press down with the palms of your hands so that it sticks to the batter.

gluten-free flour, melted vegan butter, coconut sugar, and salt mixed together in a glass bowl to create the crumble.

FIVE: Bake in the preheated oven for 45-50 minutes. Let cool completely before cutting into.

the coffee cake after baking, cut into squares.

Tips And Tricks

Mash bananas down really well until there are little to no chunks left.

Combine wet ingredients fully before adding in dry ingredients.

Batter is supposed to be thick.

When cutting into squares, use a sharp knife and press down and then pull directly up. Don’t drag it, this will prevent the crumble from caving in.

I have made this recipe in a spring form pan, loaf pan, and 8×8 pan! So feel free to use your favorite.

How To Serve And Store

Serve this Banana Bread Coffee Cake warm or at room temperature and enjoy with a cup of coffee. I like to warm mine up and enjoy with a drizzle of almond butter.

Store in an airtight container on the counter and enjoy within 4-5 days. Or store in the fridge and enjoy within 7-10 days.

a slice of coffee cake on a piece of parchment paper.

Taste And Texture

This Banana Bread Coffee Cake is perfectly sweet and is a great balance of sweet and salty.

The texture is soft, fluffy but crunchy on top due to the crumble.

Frequently Asked Questions

Instead of using another type of flour for the topping, would one of the other flours (almond or coconut) work as well?

Yes, you can use almond or coconut flour, however please note the texture will be totally different! But if you’re okay with that, then I say go for it!

Any good substitutions for coconut flour? Could I use all almond flour?

You can use all almond flour but the recipe may be a bit softer as it’s not a 1:1 replacement. I would suggest using oat flour instead if you can!

Can I replace the vegan butter with coconut oil?

Yes, totally!

Other Recipes You May Like

Banana Bread Coffee Cake

5 based on 1 reviews

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

45 minutes

TOTAL TIME:

1 hour

Author - Hannah

Ingredients

Coffee Cake

1 cup mashed ripe banana about 2 medium bananas
1/2 cup cashew butter may sub any other nut/seed butter
1/4 cup maple syrup, may sub honey or agave
1/3 cup oat milk may sub any nut milk alternative
1 tsp vanilla extract
1/4 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
2 cups almond flour
1/3 cup coconut flour
3/4 cup vegan dark chocolate chips may sub any chocolate if not vegan

Crumb Topping

1/4 cup vegan or regular butter, melted
1/3 cup coconut sugar, may sub cane sugar, brown sugar or monk fruit sweetener
1/4 tsp sea salt
1/2 cup gluten-free flour, such as bob’s red mill 1:1, or sub all purpose flour if not gluten free

SCALE:

YIELDS:

12 servings

Directions

To start, preheat the oven to 350F and prepare your baking dish by coating it with non-stick spray and using parchment paper on the bottom. You may use a round spring pan, loaf pan or an 8×8 pan.
Next, in a large mixing bowl mash bananas until there are little to no clumps.
Then add in the cashew butter, maple syrup, oat milk and vanilla extract. Mix until ingredients are well combined.
Add in almond flour, coconut flour, baking powder, baking soda and salt next and mix with a spatula. Fold in vegan chocolate chips last.
Add batter to the prepared pan and spread evenly, set aside while making the crumb topping.
In a small bowl, combine gluten-free flour, melted vegan butter, coconut sugar, and salt and mix until the crumble starts to form. Sprinkle this over the batter and gently press down with the palms of your hands so that it sticks to the batter.
Bake in the preheated over for 45-50 minutes. Let cool completely before cutting into.
Store in an airtight container in the fridge and enjoy within 4-5 days.

Notes

Mash bananas down really well until there are little to no chunks left.
Combine wet ingredients fully before adding in dry ingredients.
Batter is supposed to be thick.
When cutting into squares, use a sharp knife and press down and then pull directly up. Don’t drag it, this will prevent the crumble from caving in.
I have made this recipe in a spring form pan, loaf pan, and 8×8 pan! So feel free to use your favorite.