Banana Bread Coffee Cake

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Introducing Banana Bread Coffee Cake – a deliciously unique way to use up those ripe bananas! This recipe is not only vegan and gluten-free but also packed with wholesome ingredients that are easy to find. Perfect for enjoying alongside your morning cup of coffee or as a delightful standalone treat.

Reasons to Love This Recipe:

  1. Banana Bread Coffee Cake offers a creative twist on traditional banana bread, making it a fun and tasty way to use up ripe bananas.
  2. This recipe is quick and simple to make, perfect for busy mornings or lazy weekends.
  3. Enjoy the delightful combination of flavors with a warm cup of coffee or sweet iced coffee.
  4. It’s suitable for various dietary preferences as it’s vegan, dairy-free, gluten-free, and grain-free.
  5. Not too sweet, but just right, with a delectable crunchy yet sweet and salty crumble topping.

Helpful Tips:

  • Ensure bananas are mashed thoroughly to avoid any large chunks.
  • Mix wet ingredients thoroughly before adding the dry ingredients.
  • The batter will be thick, which is normal for this recipe.
  • When cutting into squares, use a sharp knife and press down gently to prevent the crumble from collapsing.
  • This recipe works well in various pans including a springform pan, loaf pan, or an 8×8 pan, so use your favorite.

Frequently Asked Questions:

  1. Can I use almond or coconut flour for the crumb topping instead of gluten-free flour?
    Yes, you can, but keep in mind that the texture will differ. If you’re okay with that, give it a try!
  2. Can I replace coconut flour with almond flour entirely?
    Yes, you can, but note that the texture may be slightly softer. Alternatively, you can use oat flour as a substitute.
  3. Can I substitute vegan butter with coconut oil?

Banana Bread Coffee Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 12


Coffee Cake

  • 1 cup mashed ripe banana about 2 medium bananas
  • 1/2 cup cashew butter or any nut/seed butter
  • 1/4 cup maple syrup or honey/agave
  • 1/3 cup oat milk or any nut milk
  • 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 or any chocolate chips

Crumb Topping

  • 1/4 cup vegan or regular butter melted
  • 1/3 cup coconut sugar or cane sugar/brown sugar/monk fruit sweetener
  • 1/4 tsp sea salt
  • 1/2 cup gluten-free flour such as Bob’s Red Mill 1:1, or all-purpose flour if not gluten-free


  • Preheat the oven to 350°F and prepare your baking dish by greasing it with non-stick spray and lining it with parchment paper.
  • In a large mixing bowl, mash the bananas until smooth.
  • Add cashew butter, maple syrup, oat milk, and vanilla extract. Mix until well combined.
  • Incorporate almond flour, coconut flour, baking powder, baking soda, and salt. Fold in the vegan chocolate chips.
  • Spread the batter evenly into the prepared pan and set aside.
  • In a small bowl, combine the ingredients for the crumb topping until crumbles form. Sprinkle evenly over the batter, gently pressing down.
  • Bake for 45-50 minutes until golden brown. Allow to cool completely before slicing.
  • Store leftovers in an airtight container in the refrigerator for up to 4-5 days.


  • Thoroughly mash bananas to avoid large chunks.
  • Mix wet ingredients thoroughly before adding dry ingredients.
  • The batter will be thick.
  • When cutting into squares, use a sharp knife and press down gently to prevent the crumble from collapsing.
  • Feel free to use your preferred pan type for baking.

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