If you love banana bread and coffee cake, this Gluten Free Coffee Cake Banana Bread 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 gluten free, dairy free, and refined sugar free, 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!
As the self proclaimed crumble queen, I'm always finding ways to add a crumble topping to every dessert I can. I think I have one of the best base gluten free banana bread recipes (shameless plug) that is super soft and moist, so I'm always finding fun ways to make basic banana bread more interesting. Coffee cake is another favorite bake of mine due to crumble topping, so I had to combine these two desserts into one delicious treat!
Why You’ll Love This Gluten Free Coffee Cake Banana Bread
- Allergy friendly: it's gluten free, dairy free, nut free, soy free, and corn free. It's a healthy banana bread recipe that is allergy safe and perfect for sharing.
- Refined sugar free: this banana bread is naturally sweetened with ripe bananas, maple syrup, and coconut sugar.
- Soft and moist texture: ripe 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 complements the soft banana loaf perfectly.
- A fun twist on a two classics: banana bread and coffee cake baked into one cozy loaf.
- 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 Coffee Cake Banana Bread
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: you can make your own refined sugar free powdered sugar by blending 1 cup of coconut sugar with 1 tablespoon of tapioca or arrowroot starch until you have a fine powder.
- Dairy-free milk: any milk of choice will work.
How to Make Gluten Free Coffee Cake Banana Bread
- Preheat the oven to 350F. Line a 9x5 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
- Tigernut flour: almond flour can be used as a 1:1 substitute if you don't need the recipe to be nut free.
- Olive oil: melted (dairy free) butter or coconut oil should work, but the texture may be slightly denser.
- Maple syrup: maple syrup is the best option here, but agave syrup can be substituted.
- Coconut sugar: brown sugar works in a pinch, but is not refined sugar free.
- Applesauce: dairy free yogurt can be substituted.
- 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 Gluten Free Coffee Cake Banana Bread
- 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 Coffee Cake Banana Bread
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
Yes, you can use almond flour instead. Almond flour and tigernut flour are interchangeable in my baking recipes.
I haven't tested this exact loaf egg free, so I can't promise results. If you try using flax eggs or another egg replacer, leave a comment and let me know how it went!
Use my Paleo Banana Bread as the base and Paleo Coffee Cake recipe for the crumb topping.
I haven't tried it, but it should work just fine to make banana coffee cake muffins! They will bake faster, so start checking them at 20-25 minutes instead.
Yes. This loaf is actually even better the next day. Bake it up to 1 day ahead and store it covered at room temperature. Just wait to add the glaze before serving.
This is usually result of either measuring ingredients incorrectly, over mixing, or under baking. Measure dry ingredients by scooping them into the measuring cup and leveling off. Measure mashed bananas in a wet measure. Only mix until dry ingredients are just incorporated. Bake until a toothpick inserted in the center of the loaf comes out with a few crumbs.
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 9x5 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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