Banana Chocolate Chip Coffee Cake

Banana Chocolate Chip Coffee Cake paired with your morning cup of coffee is the only thing that will get you out of bed each morning. This recipe is made with simple ingredients, is both vegan and gluten-free and has the most delicious crunchy crumb topping!

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Your Cup of Joe’s Favorite Pairing

I was 18 years old when I discovered coffee cake doesn’t actually have coffee in it. They call it coffee cake because it pairs perfectly with it. Just like peanut butter pairs perfectly with jelly, coffee cake can’t be eaten without washing it down with a strong bitter cup of coffee.

I created this recipe with my leftover spotty bananas on the counter. I wanted to make something different than your traditional banana bread, so I got a little creative in the kitchen and i’m honestly so happy with how it turned out!

I used a blend of almond and coconut flour for the cake, and the crumb topping is made with a gluten-free flour blend, making this entire recipe suitable for both vegans and those that are gluten intolerant. Even though i’m not vegan or gluten-free, I still love creating recipes that are inclusive for everyone. That’s my main goal when it comes to creating recipes, I don’t want anyone to feel left out.

If you try this recipe, please tag me over on Instagram! I love seeing your re-creations. If you love this recipe as much as I think you will, please be sure to leave a comment and rating below (under the recipe card) this helps my business so much!! Can’t wait to hear what you think!

Ingredients used to make this Banana Chocolate Chip Coffee Cake

This coffee cake recipe is the perfect balance of banana and chocolate chip. If the idea if having banana in your coffee cake turns you away, let me stop you right there. Although this is a banana bread recipe, the banana isn’t strong and in turns helps this recipe stay super moist and flavorful! Grab these ingredients below and you’ll be ready to bake this coffee cake!

for the cake

over-ripe bananas
macadamia nut butter
maple syrup
oat milk
vanilla extract
salt
baking powder
almond flour
coconut flour
vegan chocolate chips

for the crumb topping

vegan butter
coconut sugar
salt
gluten-free flour

How To Make Coffee Cake Recipe

This banana chocolate chip coffee cake recipe is very easy to whip together. This coffee cake is made using one bowl and is as easy as mixing the ingredients together, tossing in your dish and baking!

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. For this recipe I used a round spring pan, but you can use any pan you desire such as a 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 macadamia nut butter, maple syrup, oat milk and vanilla extract. Mix until ingredients are well combined.

Add in almond flour, coconut flour, baking powder 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.

I like to warm mine up in the microwave and drizzle with nut butter and enjoy with my morning cup of coffee!

Coffee Cake Baking Tips and Substitutions:

When I was making this recipe I originally had planned to add in two flax eggs. However, I had a total fail moment and forgot to put the flax eggs in! I was worried it would fall apart, but it didn’t at all. So feel free to add eggs if you prefer, or don’t and the recipe will be just fine!

If you don’t want to use macadamia nut butter, you can substitue any other nut or seed butter and you will still have the same outcome!

The batter of this cake will be thick, that’s okay! As long as you have followed the recipe the same as listed, your coffee cake will turn out just fine.

Be sure to let it cool completely before cutting into it, the wait will be worth it!

Other recipes to try:

Banana Chocolate Chip Coffee Cake

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

45 minutes

Author - Hannah

Ingredients

Chocolate Chip Banana Coffee Cake

1 cup mashed over-ripe banana (about 3 small/medium bananas)
1/2 cup macadamia nut butter (may sub any other nut/seed butter)
1/4 cup maple syrup (may sub any other liquid sweetener)
1/3 cup oat milk (may sub any nut milk alternative)
1 tsp vanilla extract
1/4 tsp salt
1/2 tbsp baking powder
2 cups almond flour
1/4 cup coconut flour
3/4 cup vegan dark chocolate chips (may sub any chocolate chip if not vegan)

Crumb Topping

1/4 cup vegan butter, melted
1/3 cup coconut sugar
1/4 tsp salt
1/2 cup gluten-free flour, such as bob’s red mill 1:1

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. For this recipe I used a round spring pan, but you can use any pan you desire such as a 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 macadamia nut butter, maple syrup, oat milk and vanilla extract. Mix until ingredients are well combined.
Add in almond flour, coconut flour, baking powder 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.
I like to warm mine up in the microwave and drizzle with nut butter and enjoy with my morning cup of coffee!