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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
Ingredients
Streusel Topping
- 3 ½ tablespoons gluten free oat flour
- 3 ½ tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ½ cup pecans, chopped
- ¼ teaspoon ground cinnamon
Wet Ingredients
- 3 medium, very ripe bananas (1 cup + 2 tablespoons, mashed)
- ¼ cup melted coconut oil
- ¼ 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 ½ cups gluten free oat flour – if using homemade, make sure it’s finely ground (not coarse)
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon, optional
- ¼ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! Everyone loved it. Do you have anymore recipes with oat and almond flour together? Thanks!
Hi Cristin! So happy to hear that the coffee cake was such a big hit! . As it happens, I do have a few recipes with oat flour and almond flour. Most of the banana and pumpkin recipes here use that combo, so all you need to do is search the site for “banana” or “pumpkin”. 🙂 Here’s a few of my favorite recipes with oat and almond flour: https://beamingbaker.com/best-moist-chocolate-chip-banana-bread-recipe-vegan-gluten-free-one-bowl/ and https://beamingbaker.com/easy-vegan-lemon-almond-poppy-seed-bread-recipe-gluten-free-healthy/ Happy baking!
Have you thought of banana flour or cassava flour??
Hi Marissa! I’ve actually just started experimenting with cassava flour a bit, but not in this recipe. If you ty it, let me know how it turns out! 🙂
This is a keeper for sure! So easy and my whole family loves it! Thank you! Oh, used butter instead of coconut oil and its great!
Woohoo! I’m so happy you and the fam enjoyed the recipe! .
I am dreaming of this right now. Wishing I had a slice of this sitting in front of me.
Haha if only I could send you some through my computer! .
This was amazing! My family raved about it. I’m looking forward to making it again.
Thank you, Molly! 🙂 I’m so thrilled to hear that the whole family loved it. Happy baking! ❤️
Not sure why you give storage info – it was gone long before I had to think about storing it!! Needless to say, we really enjoyed it. We live at 8,000 feet so added about more oat flour for high altitude adjustment. I might cut back a tad on the maple syrup so not quite as sweet. This recipe is a keeper!!
LOL!! Rita, you cracked me up! 😉 Love hearing about the high altitude adjustment. Happy baking!
mmmm…I would love a slice of this right now!! It looks and sounds absolutely delicious!!
Oh yes, it’s seriously the best! I know you’ll love it Katerina! 🙂
Oh man am I so glad I got this recipe in my email yesterday. I had some pretty (near black) bananas in my pantry I had been wanting to make banana bread, so this recipe came just in time, made it yesterday. My husband and I both LOVED this cake!!! So moist and flavorful! A lot of the gluten free and refined sugar free recipes I’ve tried dont always taste very good or have poor texture, but this cake was amazing. My husband is still getting used to gf and sf, but he said this was so far the best gf sf recipe I have made yet. Once he tried it he immediately drove right back in for more! Yay, thanks for sharing this recipe!! This is a keeper we will make again and again! Made it with an egg from my chickens, used butter in just the streusel topping, and walnuts rather than pecans. Cant wait to eat more tonight!
What perfect timing!!! It makes me incredibly happy to hear that you both loved it. Thank you for taking time out of your day to leave such a lovely comment—it keeps me inspired in the kitchen. 🙂 Happy Baking (& even happier eating)! Xo
This looks delicious, perfect to have with my tea!
Oooh… I love the sound of that! Hope you enjoy! 🙂
Looks delightful! I’m seriously drooling over this goodness, gotta make this soon!
Thanks Melanie! Can’t wait to hear what you think! 🙂