If you love banana bread and coffee cake, this Gluten Free Banana Coffee Cake gives you the best of both. This soft, moist banana bread has a cinnamon swirl and thick crumb layer that bakes into a perfectly tender loaf. Made without gluten, dairy, or refined sugar, this banana coffee cake loaf delivers classic bakery flavor with better-for-you ingredients. It’s the kind of cozy recipe that works for breakfast, snack, or dessert!
Why You’ll Love This Gluten Free Banana Coffee Cake
- Allergy friendly: this gluten free banana coffee cake is also dairy free, nut free, soy free, and corn free. It's a healthy banana bread recipe that is allergy safe and perfect for sharing.
- Soft and moist texture: bananas add lots of moisture for a bakery style banana bread that's never dry!
- Thick cinnamon crumb topping: the streusel topping takes basic banana bread up a notch. It's crunchy, sweet, and compliments the soft banana loaf perfectly.
- A fun twist on a two classics: A fun twist on two classics: banana bread and coffee cake baked into one cozy loaf.
What Makes This Banana Coffee Cake Different
- Healthy ingredients: made without common allergens, this banana coffee cake uses simple, whole food ingredients for a result that is lower fat, lower sugar, and better for you.
- Naturally sweetened: sweetened mainly by the natural sweetness of the bananas with a little bit of maple syrup. The cinnamon swirl and cinnamon crumble topping utilize coconut sugar for a healthier dessert.
- Balanced sweetness: unlike classic coffee cake which can be loaded with a sugary crumb topping and glaze, this cinnamon crumb banana bread has only a little extra sweetener. We add just enough to balance the flavors without a sugar overload.
- Made as a loaf: instead of a snack cake style, this coffee cake banana bread is made in a loaf pan like traditional banana bread, just with a crumble topping!
Ingredients for Gluten Free Banana Coffee Cake
For the Banana Bread
- Ripe bananas: the more black spots, the riper and sweeter the bananas meaning a stronger banana flavor.
- Eggs
- Olive oil: olive oil provides a light and tender crumb for the perfect end result.
- Applesauce: applesauce replaces some of the fat in the recipe while keeping a moist crumb.
- Maple syrup: be sure to use pure maple syrup and not pancake syrup.
- Gluten free flour blend: use an 1:1 gluten free all purpose flour blend with xanthan gum for best results.
- Tigernut flour: a nut-free alternative to almond flour that adds subtle sweetness.
- Coconut sugar: another refined sugar free sweetener used in the cinnamon swirl.
- Baking powder, baking soda, cinnamon, vanilla extract: opt for a corn and aluminum free baking powder like the one I have linked.
For the Cinnamon Crumb Topping
- Gluten free flour
- Coconut sugar
- Cinnamon
- Coconut oil or dairy free butter
- Maple syrup
For Optional Glaze
- Powdered sugar: make your own refined sugar free powdered sugar if desired.
- Dairy-free milk: any milk of choice will work.
How to Make Gluten Free Banana Coffee Cake
- Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside.
- In a small bowl, mix together the crumble ingredients until the crumb holds together when pinched and resembles wet sand. Set aside.
- In another small bowl, mix together the cinnamon-sugar swirl.
- Whisk together the dry ingredients in a medium bowl.
- Add the eggs, oil, maple syrup, applesauce, and vanilla to a large bowl and beat on medium speed with a hand mixer or stand mixer until combined. Add the mashed bananas and mix until just combined.
- Add the flour mixture to the wet ingredients and mix on low until combined.
- Pour half of the banana bread batter into the lined loaf pan then sprinkle half of the cinnamon-sugar over the batter. Repeat with remaining batter and sugar mixture. Use a knife or chopstick to gently swirl the cinnamon-sugar evenly into the batter.
- Crumble the cinnamon streusel evenly over the top of the batter, pressing down gently so it sticks to the loaf.
- Bake in the preheated oven for 50-55 minutes or until the top of the banana bread coffee cake is golden brown and a toothpick comes out with a few crumbs on it.
- Let the banana crumble bread cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.
- Once cooled, mix together glaze ingredients and drizzle over the top of the loaf.
- I find that the longer you can wait to slice into it (even overnight), the better it tastes. This lets the flavors really develop.
Substitutions & Variations
- Flours: almond flour can be substituted for tigernut flour.
- Olive oil: you can try using melted butter or coconut oil. The texture may be slightly denser, though.
- Maple syrup: maple syrup is the best option here, but agave syrup would also work.
- Coconut sugar: brown sugar works in a pinch, but is not refined sugar free.
- Variations: add chopped nuts or chocolate chips to the banana bread batter for a fun twist. You could even add some shredded coconut to the crumble topping mixture.
Tips for the Best Texture
- Use overripe bananas. Super ripe bananas add more flavor and when mashed well, this distributes the banana flavor throughout the batter (and bite!).
- Measure flour correctly. Gluten-free baking can be tricky, leaving your baked goods dry or rubbery. This is often because the flour wasn't measured correctly. The best way to measure flour is to scoop it into your measuring cup with a spoon then level it off. This ensures it's not packed and you don't end up with too much flour, resulting in dry baked goods.
- Don't over mix the batter! Over mixing, especially with gluten free baking, can result in a dense and gummy texture. You want to mix the flour into the wet ingredients until just combined.
- Don't over bake. Gluten free baked goods dry out quickly, so don't over bake this banana coffee cake. A tooth pick inserted in the center of the loaf should come out with a few crumbs on it and the top should spring back when pressed gently.
- Let the banana bread coffee cake sit. This is the hardest part, but I find that if you let the cooked bread sit overnight without cutting it, it allows the flavors to develop further for an even more delicious slice!
How to Serve and Store Banana Coffee Cake
This gluten free banana coffee cake tastes amazing on its own for a snack with some tea or as part of a breakfast or brunch spread with a cup of coffee. It's also delicious for dessert with a scoop of vanilla ice cream or cinnamon ice cream.
You can store this gluten free banana bread coffee cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. Storing it in the fridge maintains the crunchy texture of the crumble, just warm to room temperature before serving. If you drizzled the top with the glaze, you'll want to keep this banana loaf stored in the fridge from the start.
You can also slice and freeze individual pieces. Wrap each slice in plastic wrap then freeze in a freezer safe bag or container. Just keep in mind that the crumble topping will soften when thawed.
Frequently Asked Questions
I haven't tried it, but it should work just fine to make banana coffee cake muffins. Bake for 20-25 minutes instead.
Can I bake this banana coffee cake without tigernut flour?
Yes, you can use almond flour instead. Almond flour and tigernut flour are interchangeable in my baking recipes.
You can try by using my Paleo Banana Bread recipe as the base instead.
I have not tested an egg free, vegan version of this banana coffee cake.
If you're craving this recipe ASAP, but your bananas aren't quite ripe yet then pop them in a brown paper bag with an apple. This concentrates the ethylene gas given off by fruit which is what triggers the ripening process. This will take 1-2 days so if you want to bake now try heating them, unpeeled, by baking at 325F for 10-20 minutes until soft. Another option is to poke holes in the skin then pop them in the microwave on a microwave safe plate at 30 second intervals.
If you are making this recipe for a brunch spread or another event, you can make it the day before then drizzle the glaze on before serving.
More Gluten Free Banana Recipes
If you love banana bread, I've got you covered with plenty of banana bread recipes! Try my Gluten Free Walnut Crumble Banana Bread, Nut Free Paleo Banana Bread, Gluten Free Double Chocolate Banana Muffins, or Gluten Free Banana Pudding Muffins.
Sick of banana bread, but love banana? Then you'll love my Paleo Banana Chocolate Chip Bars, Gluten Free and Vegan Banana Cream Pie, or Healthy Banana Pudding Ice Cream Sandwiches.
If you try this recipe, I'd love to hear your thoughts. Leave a comment and a rating and review below!
Gluten Free Banana Coffee Cake
Equipment
Ingredients
Banana Bread
- 1 ½ cups 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 large bananas, mashed about 1.5 cups
- 2 eggs
- ¼ cup olive oil
- ¼ cup applesauce or yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Cinnamon Sugar Swirl
- 2 tablespoon coconut sugar
- ½ teaspoon cinnamon
Crumble Topping
- ½ cup gluten free flour
- 2 tablespoon coconut sugar
- ¼ teaspoon cinnamon
- 1-2 tablespoon maple syrup
- 2 tablespoon melted coconut oil or butter
Optional Glaze
- 1 cup powdered sugar* sifted
- 1-2 teaspoon milk of choice
Instructions
- Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside.
- In a small bowl, mix together the crumble ingredients until the crumb holds together when pinched and resembles wet sand. Set aside.
- In another small bowl, mix together the cinnamon-sugar swirl.
- Whisk together the dry ingredients in a medium bowl.
- Add the eggs, oil, maple syrup, applesauce, and vanilla to a large bowl and beat on medium speed with a hand mixer or stand mixer until combined. Add the mashed bananas and mix until just combined.
- Add the flour mixture to the wet ingredients and mix on low until combined.
- Pour half of the banana bread batter into the lined loaf pan then sprinkle half of the cinnamon-sugar over the batter. Repeat with remaining batter and sugar mixture. Use a knife or chopstick to gently swirl the cinnamon-sugar evenly into the batter.
- Crumble the cinnamon streusel evenly over the top of the batter, pressing down gently so it sticks to the loaf.
- Bake in the preheated oven for 50-55 minutes or until the top of the banana bread coffee cake is golden brown and a toothpick comes out with a few crumbs on it.
- Let the banana crumble bread cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.
- Once cooled, mix together glaze ingredients starting with 1 teaspoon of milk (add more as needed for desired consistency( and drizzle over the top of the loaf.
- I find that the longer you can wait to slice into it (even overnight), the better it tastes. This lets the flavors really develop.
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