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Banana Coffee Cake (gluten-free, dairy-free option)

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 servings
Calories 191 kcal


Banana Coffee Cake

  • 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

Cinnamon Sugar Crumble

  • 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)

High Altitude Adjustment: Reduce baking powder to 1 1/2 (or 1) teaspoon.


Banana Coffee Cake

  1. To begin, preheat your oven to 350 and line a 9x9 pan with parchment paper (or spray with non-stick spray).

  2. 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.

  3. 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.

Cinnamon Sugar Crumble

  1. To a small mixing bowl, add your sugar, flour and cinnamon and stir them together. Add your butter and mix your ingredients together.

  2. Evenly sprinkle the mixture across the top of your coffee cake batter.

  3. Bake the Banana Coffee Cake in the oven for 35-40 minutes, or till a toothpick inserted comes out clean.

  4. Let cool, cut into pieces, and devour!

Recipe Notes

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).