Banana Bread Coffee Cake
This banana coffee cake recipe features a banana bread-inspired cake batter layered with a sweet cinnamon filling topped with a cream cheese glaze. Easy to make, it’s perfect for breakfasts, snacks, or desserts!
The Best Banana Coffee Cake Bread
Banana cinnamon bread and coffee cake are two of my all-time favorite sweet breakfast recipes. In fact, I love them both so much that I often have trouble deciding which to make. So, I figured why not just combine them into one recipe?
And not surprisingly, this banana coffee cake bread did not disappoint. It has the warm cinnamon taste and crumbly topping you look for in coffee cake. Then, it’s infused with sweet banana flavor and the moist consistency of banana bread.
Even better, it comes together with minimal prep time and is ready to eat in under an hour. I love to serve it at parties and give it away as gifts during the holidays, but it’s great for any season. Try it for yourself, and never choose between recipes again!
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Banana Bread Coffee Cake Ingredients and Notes
For the filling
- Almond flour - This forms the base of the crumble and the filling while keeping the cake gluten-free.
- Coconut sugar - Adds the perfect touch of sweetness and a subtle molasses taste. If preferred, brown sugar will also work.
- Cinnamon - Adds warm flavor to the crumble filling.
- Coconut oil - This helps create a crumbly consistency and enhances the richness of the flavor.
For the cake
- Overripe bananas - Slightly brown and soft is best. Try to avoid using green/light yellow bananas as they will be a little stiff and won't provide the moisture needed.
- Eggs - These act as binders helping the banana bread coffee cake hold its shape. I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Maple syrup - Provides a touch of sweetness while keeping the cake moist.
- Apple cider vinegar - The acidity helps the cake rise, creating a soft, fluffy texture. I promise you won’t taste it!
- Vanilla - Use high-quality pure vanilla extract to enhance the sweetness of the cake.
- Flours - A combination of almond flour and tapioca flour gives the cake structure while keeping it light and fluffy without the need for gluten.
- Leaveners - Baking powder and baking soda contribute to the soft, fluffy texture.
- Sea salt - Just a pinch enhances the rest of the ingredients.
For the Icing
- Cream cheese - For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub. Feel free to use a plant-based cream cheese if you need to keep this recipe dairy-free.
- Milk - Unsweetened almond milk is my go-to, but you can use any plain dairy or plant-based milk you have on hand.
- Powdered sugar - This melts into the mixture, creating a sweet taste while keeping the glaze smooth.
How to Make This Banana Coffee Bread Cake
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Prepare the filling. Mix the almond flour, coconut sugar, cinnamon, and coconut oil in a bowl until large clumps begin to form.
Step 2: Whisk the wet ingredients. In a second bowl, whisk the mashed bananas, eggs, maple syrup, apple cider vinegar, and vanilla until well combined. You should still have a few small banana chunks!
Step 3: Fold in the dry ingredients. Add the almond flour, tapioca flour, baking powder, baking soda, and sea salt to the bowl of wet ingredients, and fold just until combined.
Step 4: Layer. Line a square baking pan with parchment paper. Then, spoon half of the cake batter into an even layer, making sure to reach the corners. Sprinkle half of the filling crumbles over the batter, and spoon the rest of the batter evenly on top. Top the cake with the rest of the filling crumbles.
Step 5: Bake. Transfer the pan to the preheated oven, and bake until the edges begin to pull away from the sides and the top is golden brown. Set the cake aside to cool while you prepare the icing.
Step 6: Top. When ready to serve, whisk the cream cheese, milk, and powdered sugar until smooth. Then, drizzle the icing over the banana coffee bread cake, slice it into pieces, and enjoy!
Expert Tips
- Mash the bananas well, making sure they’re smooth with just a few small chunks before adding them to the batter. Otherwise, they won’t mix well, and your cake is likely to turn out lumpy.
- Measure carefully! For the best results, use a food scale to measure all your ingredients. Or, if that’s not an option, use the spoon and level method.
- Be careful not to overmix, stirring the cake batter just until smooth to prevent it from becoming dense and dry.
- Adjust the baking time as needed. Every oven bakes differently. So, keep a close eye on your banana coffee cake bread, and remove it as soon as it’s tall and golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Don’t skip cooling the cake before adding the glaze. If it’s too warm, the glaze will slide right off or sink into the cake, which can cause it to become too soft.
Frequently Asked Questions
Leftover banana coffee bread will stay fresh in an airtight container on the counter for 3 days, or you can transfer it to the fridge for up to 5 days.
Yes! To freeze your cake, let it cool completely. Then, wrap it in plastic wrap followed by aluminum foil, and transfer it to a sealable bag. It will stay fresh in the freezer for up to 3 months.
The most common reasons for this recipe to turn out dry are using too much flour, overmixing, and overbaking. Be sure to measure carefully, combine the ingredients just until smooth, and keep an eye on your oven!
For more sweet breakfast recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Banana Coffee Bread
Equipment
- 3 Mixing Bowls
- 1 (8x8 inch) Baking Pan
Ingredients
For the filling
- 1 cup almond flour
- ½ cup coconut sugar - or light brown sugr
- 2 teaspoon cinnamon
- ¼ cup coconut oil - melted and cooled
For the cake
- 2 overripe bananas - mashed
- 3 eggs
- ⅓ cup maple syrup
- ½ tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 cups almond flour
- ½ cup tapioca flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the icing
- 2 tablespoon cream cheese - softened - use dairy free if needed
- 1 tablespoon milk of choice
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350 F. Prepare the filling first by mixing together the almond flour, coconut sugar, cinnamon, and coconut oil until large clumps begin to form. Set aside.1 cup almond flour, ½ cup coconut sugar, 2 teaspoon cinnamon, ¼ cup coconut oil - melted and cooled
- In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, apple cider vinegar, and vanilla until well combined. You should still have a few small banana chunks.2 overripe bananas, 3 eggs, ⅓ cup maple syrup, ½ tablespoon apple cider vinegar, 1 teaspoon vanilla
- Fold in the almond flour, tapioca flour, baking powder, baking soda, and sea salt.2 cups almond flour, ½ cup tapioca flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Line an 8 X 8 inch baking pan with parchment paper. Spoon in half of the batter into an even layer in the bottom of the pan, making sure to reach the corners. Sprinkle half of the filling crumbles over top of the batter. Spoon the rest of the batter on top and finish it off with the rest of the filing crumbles on top.
- Bake the pan in the oven for 30 - 35 minutes until the edges begin to pull away from the sides and the top is golden brown. Allow the cake to cool down while you prepare the icing.
- When ready to serve, make the icing by whisking together the cream cheese, milk, and powdered sugar until smooth. Drizzle the icing over the cake, slice into pieces, and serve.2 tablespoon cream cheese - softened, 1 tablespoon milk of choice, 1 tablespoon powdered sugar
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