Banana Coffee Bread

Overhead view of banana coffee cake on a platter with crumble and icing on top.

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Enjoy two recipes in one with this banana coffee cake bread recipe featuring a banana batter, crumbly cinnamon layer, and cream cheese glaze!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana bread coffee cake, banana coffee bread, banana coffee cake, banana coffee cake bread

Servings: servings

Calories: 488kcal

Author: Ansley Beutler

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

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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

Notes

Storage : Store the coffee cake sliced or unsliced in an airtight container. It will keep for up to 3 days out on the counter and 5 days in the fridge.

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