This banana bread coffee cake recipe is guilt-free because it is high in fiber and naturally gluten-free, thanks to the almond flour! Then, it’s topped with almond flour and coconut sugar crumble – talk about delicious!
Easy Coffee Cake Banana Bread
When you are craving both banana bread and coffee cake, make both! I combined my two all-time favorite desserts into one incredible bread and I can’t get enough of it. I took a classic gluten-free banana bread recipe and then added a sugar-cinnamon crumble topping.
This is like your favorite coffee cake recipe!
As you bite into it, you’ll notice it is naturally sweetened with ripe bananas. This recipe is perfect for anyone that is trying to stay away from wheat flour or gluten and still wants to indulge in traditional desserts.
I have to admit- My banana bread coffee cake isn’t sugar-free. I sweetened it with coconut sugar. Did you know that coconut sugar doesn’t give you that crazy sugar spike that cane sugar or corn syrup does? It’s true! Each serving of coconut sugar contains inulin, which is a soluble fiber that helps your blood sugar remain steady.
Keep reading and I’ll show you how to make this perfectly sweet and surprisingly healthy banana bread.
Ingredients In This Healthy Coffee Cake
Every ingredient in my banana bread coffee cake has its own health benefit and purpose. Here is a bit more information about what I used.
- Almond Flour: Make sure you use almond flour and not almond meal. You’ll need 3 cups total – 2 cups for the bread and 1 cup for the topping.
- Baking Soda: You need a teaspoon of baking soda. This helps it rise and gives it the fluffy texture.
- Cinnamon: I used cinnamon in the bread and the crumble topping. You’ll need 2 tablespoons total.
- Bananas: Make sure the bananas are really ripe, they mash and mix into the batter better. Use 3 ripe bananas.
- Eggs: The eggs bind everything together. Use 3 eggs for this recipe.
- Vanilla: Real vanilla extract will have a stronger and truer taste. Use 1 tablespoon.
- Coconut Sugar: I used coconut sugar in both the bread and the crumble topping. You’ll need 3/4 cup total.
- Coconut Oil: The coconut oil is for the crumble topping. You only need about 1/3 cup.
Kitchen Tools Required For This Sweet Dessert Bread
If you have ever baked any kind of dessert before, you probably already have all the tools you need. Here is what I used to make this bread.
- Loaf Pan
- Parchment Paper
- Non-Stick Cooking Spray
- Small Mixing Bowl
- Large Mixing Bowl
- Rubber Spatula
For measuring, you will need a 1-cup dry measuring cup, 1/2-cup dry measuring cup, 1/3-cup dry measuring cup, 1 tablespoon, 1 teaspoon, and 1/4 teaspoon.
How To Make Coffee Cake Banana Bread
All of the steps are listed in the printable recipe card at the bottom of this post. First, here is a quick overview of how to make this banana bread coffee cake.
The very first thing you need to do is preheat your oven to 350F. Then, prepare the loaf pan. Place the parchment paper inside of it and then spray it down with nonstick spray.
Next, mix together almond flour, baking soda, salt, and cinnamon in a small bowl. In a large bowl, mash bananas until smooth. Whisk in the eggs and stir in vanilla and coconut sugar.
Then, add the dry ingredients to the wet ones and stir them together until combined. Pour into the prepared loaf tin.
Now it’s time to make the crumble topping. In a small bowl, mix together all crumble ingredients and stir until combined. Add this to the top of the banana bread batter.
Finally, bake it for 50 minutes or until a toothpick inserted comes out clean.
Below are some common banana bread questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How do you ripen bananas?
The quickest way to ripe bananas is by placing them in a brown paper bag and closing it tightly. The bananas should ripen within 1-3 days.
Can you freeze ripe bananas?
Yes, you can freeze ripe bananas and save them for later. Ripe bananas will last about 6 months in the freezer. The easiest way to freeze ripe bananas is to puree them and then store them in an ice cube tray.
Don’t freeze whole bananas. They are really difficult to peel when they are frozen.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. I used almond flour instead of wheat flour in both the bread and the crumb topping.
Is this coffee cake banana bread recipe sugar-free?
No, this recipe is not sugar-free or keto-friendly. I used coconut sugar. Even though coconut sugar is better for your blood sugar, it is still technically a type of sugar.
Wondering if you can use a different type of flower or sweetener? There are a few ways that you can.
You can replace the eggs with unsweetened applesauce. Substitute 1/4 cup of applesauce for each egg.
If you want this to be sugar-free, replace the coconut sugar with either Stevia or erythritol sweetener.
You can also substitute either avocado oil or ghee for coconut oil.
You can store this in either the freezer, refrigerator, or at room temperature. The colder you keep the bread, the longer it will last.
To freeze it, just wrap it tightly in plastic food wrap and place the loaf of bread in a resealable plastic freezer-safe bag. It will stay fresh in the freezer for up to 6 months.
Keep it in an airtight container or bag in the refrigerator for up to 2 weeks.
This is safe to keep at room temperature as well. Just make sure you keep it sealed from the air, that way it won’t get stale. It will last about a week at room temperature.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite healthy sweet bread recipes. Enjoy!
- Healthy Peanut Butter and Jelly Banana Bread
- S’Mores Banana Bread
- Paleo Tahini Banana Bread
- Healthy Pumpkin Bread
- Paleo Zucchini Bread
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Coffee Cake Banana Bread
This coffee cake banana bread recipe is guilt-free because it is high in fiber and naturally gluten-free, thanks to the almond flour! Then, it’s topped with almond flour and coconut sugar crumble – talk about delicious!
- 2 cups almond flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp salt
- 3 ripe bananas, medium sized
- 3 eggs
- 1 tbsp vanilla
- 1/4 cup coconut sugar
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1 tbsp cinnamon
- Preheat oven to 350F and line loaf pan with parchment paper and nonstick spray.
- In a small bowl, mix together almond flour, baking soda, salt, and cinnamon.
- In a large bowl, mash bananas until smooth. Whisk in eggs.
- Stir in vanilla and coconut sugar.
- Add dry ingredients to wet and stir until combined. Pour into prepared loaf tin.
- In a small bowl, mix together all crumble ingredients and stir until combined.
- Add to top of banana bread batter.
- Bake for 50 minutes or until toothpick inserted comes out clean.
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