Vegan Gluten Free Banana Bread Coffee Cake
Vegan Gluten Free Banana Bread Coffee Cake Recipe (Easy, Healthy) – with Streusel Topping. This moist ‘n healthy vegan banana coffee cake recipe is easy & gluten free, with yummy streusel topping! Healthy, Refined Sugar-Free, V, GF.
Did you know that coffee cake doesn’t have coffee in it?
WOAH!! Last year, I shared my gluten free vegan pumpkin coffee cake and I often got the question, “why is it called Coffee Cake if there’s no coffee in it?”
Being no expert on All the Things in Life, I was like, “wait a minute, are folks expecting coffee in this?” I, myself, had never had coffee cake with actual coffee in it. Coffee cake seemed to be named for the fact that it was enjoyed with coffee, not with coffee in it. (At least to the best of my knowledge.)
So I fielded the question over to my highly-knowledgeable and conveniently-globally-situated-for-a-better-sampling Instagram followers. A few folks said they expected coffee to be in said coffee cake; however the majority agreed: It’s called coffee cake because you eat it with coffee!
Thoughts? 🙂
Let’s get the debate cookin’! Or… bakin’? 😉 In the meantime, I hope (pshaw, know) that you’ll enjoy my easy and healthy vegan gluten free banana bread coffee cake recipe, regardless of the fact that it does not have coffee in it, but does come with streusel topping!!! Wooooohooo! 😉
Easy Gluten Free Vegan Banana Bread Coffee Cake Recipe
The whole concept of banana bread + coffee cake in one recipe is kinda new to me. Have you tried it before? I’ve always been a big fan of banana bread and a fan of coffee cake, but never thought to throw them together into one easy recipe. Today, we’re gonna enjoy a tasty hybrid of the two so we can get a taste of the best of both worlds: banana + cake!!
How to Make Gluten Free Vegan Banana Coffee Cake
If you’ve got super ripe bananas on your counter, you’re halfway there! Okay, like an actual quarter of the way there. 😉 To make this banana bread coffee cake, you first prep the vegan streusel: add gluten free oat flour, coconut oil, coconut sugar, pecans and cinnamon to a bowl. Use a fork to stir them all together until well mixed.
Then, whisk together all the wet ingredients: bananas, coconut oil, maple syrup, vegan flax egg and vanilla. Whisk in the dry ingredients: oat flour, almond meal, baking powder, baking soda, cinnamon and salt. Then pour the banana bread mixture into a prepared baking pan. Top with coffee cake streusel and bake for 30-40 minutes. Slice and enjoy! That’s it!
How to Store Healthy Banana Coffee Cake with Streusel Topping
Store your gluten free vegan banana coffee cake in an airtight container at room temperature or in the fridge (keep in mind that the chilly temps will harden the streusel topping). You can also store the coffee cake in the freezer. Simply allow to thaw for 30 minutes at room temperature, or heat in the microwave in 5-second increments until just warmed.
Substitution Notes for this Easy Gluten Free Vegan Banana Bread Coffee Cake Recipe
- Gluten free oat flour: sub with gluten free all purpose flour. If you have gluten free rolled/old-fashioned oats on hand, you can make your own homemade oat flour here! 😉
- Almond meal: sub with almond flour, cashew meal, or sunflower seed meal.
- Coconut oil: sub with melted vegan butter or your favorite flavorless oil
- Coconut sugar: sub with organic brown sugar or organic cane sugar
- Pecans: sub with any nuts
- Maple syrup: sub with your favorite liquid sweetener, such as: brown rice syrup, agave, honey, etc.
- Flax egg: sub with chia egg (same directions, but use ground chia seeds instead of flax), or regular eggs
- Note: the more changes/substitutions made to the recipe, the less I can guarantee ideal results. Keep that in mind & learn what subs work through experimentation! Good luck! 🙂
Tools to Make This Vegan Gluten Free Banana Bread Coffee Cake Recipe
Click the links below to check out my favorite tools & ingredients used to make this recipe.
- Pastry Cutter – my favorite tool for mashing bananas! This tool makes banana mashing so easy & there’s very little cleanup!
- 8-inch pan – super sturdy, so reliable, and my favorite pan to bake with!
- Almond Meal – such a great quality almond meal at an amazing price.
- Coconut Oil – love the scent & flavor of this coconut oil. Totally a vegan & gluten free baking essential.
Are you ready to get your banana bread on? How ‘bout your coffee cake? Let’s bake two breads with one recipe! (Yeah… that wasn’t as catchy as the bird thing, but it’s less creepy! Hehe.) Thank you so much for stopping by and testing out new recipes with me! It’s my greatest joy in life to share in these moments with you. I can’t wait to hear what you and your loved ones think. In the meantime…
Sending you all my love and maybe even a dove, xo Demeter ❤️
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it!
More Easy & Healthy Vegan Banana Bread & Breakfast Recipes
- Healthy Banana Blueberry Muffins Recipe – two yummy fruits in one easy recipe!
- Easy Vegan Peanut Butter Banana Breakfast Cookies – ‘cuz: cookies for breakfast 😉
- Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars
- Gluten Free Banana Oat Muffins – a longtime reader fave ❤️
- Moist Banana Chocolate Chip Muffins
- Easy Gluten Free Banana Bread Recipe (Vegan, Dairy-Free)
Vegan Gluten Free Banana Bread Coffee Cake Recipe (Easy, Healthy) – with Streusel Topping
- Yield: 16 bars 1x
Description
Vegan Gluten Free Banana Bread Coffee Cake Recipe (V, GF): this moist ‘n healthy vegan banana coffee cake recipe is easy & gluten free, with streusel topping! Dairy-Free, Refined Sugar-Free.
Ingredients
Streusel Topping
- 3 1/2 tablespoons gluten free oat flour
- 3 1/2 tablespoons coconut oil, melted
- 1/4 cup coconut sugar
- 1/2 cup pecans, chopped
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 3 medium, very ripe bananas (1 cup + 2 tablespoons, mashed)
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups gluten free oat flour – if using homemade, make sure it’s finely ground (not coarse)
- 3/4 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- Make the streusel: Add Streusel Topping ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside.
- Make the banana coffee cake: Peel bananas and add to a large mixing bowl. Using a pastry cutter or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add oat flour, almond meal, baking powder, baking soda, cinnamon (if using) and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick.
- Pour batter evenly into prepared pan. Using a rubber spatula, spread into an even layer. Sprinkle streusel evenly over batter.
- Bake for 30-40 minutes. Mine took 35 minutes. Test for doneness by sticking a toothpick into the center of the cake. The toothpick will come out clean when the cake is done.
- Allow to cool in pan placed on a cooling rack for about 30 minutes. Lift cake along with parchment paper out of pan and transfer to cooling rack to cool completely, about 1-3 hours. Slice and enjoy! Storing instructions below.Adapted from my Pumpkin Coffee Cake (V, GF).Also try my GF Banana Chocolate Chip Oatmeal Breakfast Bars and my Best Moist Banana Chocolate Chip Bread Recipe.
Notes
Storage notes: Cool completely, then store in an airtight container for up to 1 week at room temperature in a cool, dark environment. If stored in the refrigerator, topping will harden. Allow to soften at room temperature before enjoying, if desired.
This coffee cake freezes well. Slice first, then store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30-40 minutes.
Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 16 servings per recipe.
- Category: Breakfast, Quick Bread, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free
Nutrition
- Serving Size: 1 bar
- Calories: 267
- Sugar: 8g
- Sodium: 41mg
- Fat: 15g
- Carbohydrates: 32g
- Protein: 6g
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
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Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!
Tigernut flour is another good alternative to almond flour with a 1:1 ratio. My son has nut allergies, and so far every recipe I’ve substituted has worked beautifully! Good luck!
Hi Maria! You can use sunflower seed meal, or swap the almond for the same quantity of oat flour minus 2 tablespoons. Hope you enjoy!
Hi Maria! You can use sunflower seed meal, or swap the almond for the same quantity of oat flour minus 2 tablespoons. Hope you enjoy!
HiDemeter,
Would love to make this coffee cake but I can’t have the almond meal. Can you substitute almond with oat flour and what would be the quantity ? Have tried many of your other recipes they great.
Thank you.
Hi Maria! You can use sunflower seed meal, or swap the almond for the same quantity of oat flour minus 2 tablespoons. Hope you enjoy!
This is as close to a “regular” coffee cake as you can get. I have tried all sorts of recipes since my son had to cut out gluten and eggs 7 years ago and most are dry or gritty and not quite the same as wheat goodies. These were so good that I am starting to make the third batch in a couple weeks. My husband, who does not need to eat GF, reminded me that the bananas are really ripe. 🙂 Thank you for sharing this recipe!
Woohoo!! 🙂 I’m so glad to hear that you and your fam are enjoying my recipe. It’s seriously the best when folks who aren’t GF love it too. Thank *you* for letting me know, Vicki. Happy baking & eating!
This was soooo yummy! I made the recipe exactly as written except used almond flour instead of almond meal and it turned out perfect! Definitely a keeper! Thank you!
Woohoo! Glad to hear how much you enjoyed it Megan! 😊
Thank you so much for this! I just used the topping for a blueberry crisp and it was delicious! It came out perfectly! I will try the cake as soon as I get some bananas! Thanks again!
You’re so welcome, Sarah! 🙂 Oooh, this sounds amazing on a blueberry crisp! I hope you get to try it as coffee cake and love it. 🙂
I made this cake late last night for a surprise bday breakfast for a family member to wake up to. What a treat! I added a slight bit more flour and coconut sugar to the topping because upon mixing measured ingredients mine was pretty oily and not very bulky. Adding just a bit more of those 2 ingredients, it went far enough to top the whole cake, it baked beautifully and tastes great! Perfect way to use up bananas nearing their end. Thank you so much for creating, testing, and posting, your work is much appreciated!
How sweet of you! What a lucky family member. So happy the recipe was a hit! And thank you for sharing those kind words with me. 😊
So yummy and moist.! I do wonder if there is a way to keep the topping crumbly the next day?
My mom wants to know if almond or coconut flour would work instead of the oat flour?
Hi Cindy! Are you saying you want the topping to be less firm the next day? In that case, what’s happened is that the coconut oil in the topping has chilled & hardened. Warm up the coffee cake just a bit to soften the topping. Oat flour subs: unfortunately, that’s a whole ‘nother recipe with lots of testing. Enjoy!
I really loved the recipe and the flavors, but I’m trying to understand why my cake turned out too wet?… Is it because of the glass vs.metal baking pan? Or too much liquid ingredients/didn’t measure correct? Or something about my oat flour and measurements?…
It’s not a big deal, I cut it into pieces and dry them in the oven for a few min. About to taste it)))
Hi Daria. Hm, it’s kind of hard to diagnose from afar like this, but if you used a glass baking pan that could definitely be the issue. The oven temp and bake time are written for a metal pan. Also, it could be a mismeasurement situation too. I’d say try it in a metal pan and let me know how it turns out! 🙂
Thank you so much for an awesome recipe and I can’t wait to try it! Just wondering–can you swap all the sweeteners like ¼ cup coconut sugar and agave with just honey altogether? If yes, how much honey would you recommend? Thank you so much!
Thanks Bella! 🙂 For the 1/4 cup coconut sugar, try swapping with 2-3 tablespoons honey. I’m not sure it’ll work, so let me know how it turns out! For the maple syrup in the recipe, swap with equal amounts honey. Enjoy!