Print
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! #Vegan #Banana #CoffeeCake #GlutenFree #Healthy | Recipe at BeamingBaker.com

Vegan Gluten Free Banana Bread Coffee Cake Recipe (Easy, Healthy) – with Streusel Topping


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.


Scale

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 flourif 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

  1. Preheat oven to 350°F. Line a 9-inch or 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. Make the streusel: Add Streusel Topping ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside.
  3. 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.
  4. 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.
  5. Pour batter evenly into prepared pan. Using a rubber spatula, spread into an even layer. Sprinkle streusel evenly over batter.
  6. 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.
  7. 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
Recipe Card powered by