This Banana Coffee Cake is the BEST brunch recipe! Fluffy, moist Banana Cake topped with a cinnamon sugar crumble. It’s a healthier twist on classic coffee cake too!
I don’t make coffee cake often.
After all, I’m a mom of two young kids. So, I’m not throwing a brunch party at my house every month, which just screams for some homemade coffee cake (I wish I was though!).
Usually I’m making some sort of muffins, quick bread or breakfast cookies for us to eat. But, we were over at my Mom’s house a little while ago and she made coffee cake.
Coffee Cake had been on my mind anyway, after seeing several recipes on Pinterest lately. So, I stole my Mom’s Coffee Cake recipe (thanks Mom!) and added my own twist.
I did my usual: a gluten-free, healthier version. Classic Coffee Cake is typically loaded with oil, a couple cups of sugar, and milk.
This Banana Coffee Cake only has one cup of sugar total, in both the cake AND the cinnamon sugar crumble on top! It’s gluten-free, easily made dairy-free, fluffy, moist and filled with banana flavor.
So, go ahead and eat this Banana Coffee Cake for breakfast, brunch, or dessert. A whole pan disappeared in our house within two days, which I think is a new record. I might have eaten half the pan myself… oh well! It’s worth it. 🙂
There’s a couple things to keep in mind.
First, you’ll want to make sure you have overripe bananas. If you use bananas that are just a little spotty, the banana flavor won’t be as strong. So, be sure to use some nice and brown, mushy bananas.
Second, this Banana Coffee Cake can easily be made dairy-free too. For the Cake itself, it’s as easy as using softened coconut oil (or a dairy-free butter alternative) instead of butter, and almond milk (or another similar dairy-free milk).
For the Cinnamon Sugar Crumble on top, you have a few options. You can use melted butter, a dairy-free butter alternative, or coconut oil, and stir it into your sugar and flour mixture. I think butter or a butter alternative provides the best flavor, but if you prefer coconut oil then you can go ahead and use it.
This Cinnamon Sugar Crumble topping is a bit of a cross between a traditional crumb topping and a cinnamon sugar topping, which is really fun. Overall, I love this Banana Coffee Cake because it’s a really easy recipe, with simple ingredients.
It’s the perfect fun quarantine recipe too if you’re fitting in a little extra quarantine baking into your life! 🙂
If you’re looking for a fun, simple, and healthier coffee cake recipe, then this gluten-free Banana Coffee Cake is IT!
I hope you all enjoy it, AND I hope it lasts a little longer in your house than it did in mine! 😉
- 1/2 cup white sugar (or coconut sugar)
- 1/4 cup softened butter, dairy-free butter alternative, or coconut oil
- 3/4 cup overripe banana, mashed (about 2 large bananas)
- 1 egg
- 3/4 cup almond milk (or milk of choice)
- 2 cups gluten-free all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup white sugar (or coconut sugar)
- 1/3 cup gluten-free all purpose flour
- 1 tsp cinnamon
- 1/4 cup melted butter or dairy-free butter alternative (or coconut oil, read post above for notes)
To begin, preheat your oven to 350 and line a 9×9 pan with parchment paper (or spray with non-stick spray).
To a medium mixing bowl, add your sugar and butter and cream them together with a hand mixer. Add your banana and egg and lightly blend them in. Add your milk and blend till smooth.
To the same bowl, add your flour and sprinkle your baking powder and salt across the top of it. Stir all of your ingredients together, to form the banana cake batter. Pour the batter into the pan and evenly spread it into the bottom.
To a small mixing bowl, add your sugar, flour and cinnamon and stir them together. Add your butter and mix your ingredients together.
Evenly sprinkle the mixture across the top of your coffee cake batter.
Bake the Banana Coffee Cake in the oven for 35-40 minutes, or till a toothpick inserted comes out clean.
Let cool, cut into pieces, and devour!
Stored in an airtight container in the fridge, this coffee cake should last about a week (but will taste best within the first 3-4 days).