If you’re looking for another delicious way to use up your ripe bananas why not check out this easy and delicious Paleo Banana Coffee Cake! This cake based off of my much loved paleo coconut flour cake – it uses a blend of coconut flour and tapioca starch to create a cake that’s tender, moist and incredibly satisfying! Ripened bananas add even more moisture and a gentle sweetness that you’ll love. Settle in with a cup of coffee or tea and enjoy! | Gluten Free + Paleo + Nut FreeOption
Originally posted 2 July 2015 – Updated with improved photos, recipe and instructions 12 February 2021
In case you need yet another reason to leave a couple of bananas left out to ripen on your kitchen counter – I’ve got you covered with this paleo banana coffee cake. You don’t even have to be gluten free or paleo to enjoy this super moist and ultra tender coconut based cake with it’s sugary, buttery cinnamon-streusel topping.
What’s not to love?!
Paleo Banana Coffee Cake
Altogether this cake is super easy to make. It can be easily prepped and enjoyed within an hour without too much hassle going in. The process can be broken down simply into five steps:
Mash bananas: The riper and spottier – the better.
Mix wet ingredients (plus sugar): Whisk the eggs, oil, vanilla, cider vinegar and bananas together until combines.
Add dry ingredients: Mix until you have a mostly smooth batter. No worries if you still have a few larger lumps of bananas at this point.
Make crumble topping: I include two different toppings in the recipe including an almond flour version (my personal preference) and a nut free option.
Spread and bake: Bake at 350 for about 30 minutes and that’s it! Once you’re cake is done you can drizzle with a quick icing glaze or enjoy as is and that’s it!
Can I use different flours?
I do not have any recommended substitutes for the coconut flour as this recipe was design with coconut flour in mind.
Instead of tapioca flour you can use arrowroot starch or almond flour.
If you’re interested in banana bread recipes that don’t use coconut flour you might prefer my Gluten Free Banana Bread (uses GF all purpose flour) or my Chickpea Chocolate Chip Banana Bread (uses chickpea flour) instead.
Can I make this recipe egg free?
I’m afraid not. With the amount of eggs required there is not simple swap here for an egg free version.
If you’re looking for a gluten free + egg free banana recipes you might like some of these. All of the recipes here have been tested for egg free options:
Don’t forget to #asaucykitchen on instagram if you try this Paleo Banana Coffee Cake!We love seeing what you make! You can also post your pictures to my facebook page!
Yield: 9 slices
This cake uses a blend of coconut flour and tapioca starch to create a cake that’s tender, moist and incredibly satisfying! Ripened bananas add even more moisture and a gentle sweetness that you’ll love.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
4 eggs, room temperature
1/2 cup | 104 g coconut oil, melted and cooled
2 ripe and spotty bananas, mashed
1/4 cup | 45 g coconut sugar
1 teaspoon | 5 ml vanilla extract
1 teaspoon apple cider vinegar
1/2 cup | 56 grams coconut flour, sifted if lumpy
1/2 cup | 55 grams tapioca flour
1/2 teaspoon baking soda
1 cup | 96 g almond flour (OR use 1/3 cup tapioca flour + 1/3 cup coconut flour | 37 g each)
1/2 cup | 90 g coconut sugar
1 teaspoon ground cinnamon
4 tablespoons | 56 g melted coconut oil or butter
3/4 cup powdered sugar or powdered coconut sugar
1-2 tablespoons dairy free milk
Preheat your oven to 350°F/180°C. Line an 8 inch square cake tin leaving a few inches of your liner hanging over the sides so that you can easily remove the cake from the pan by pulling the sides up.
Whisk the eggs in a large mixing bowl. Add the vanilla, coconut sugar, oil, mashed bananas and vinegar. Mix thoroughly.
Add the coconut flour, tapioca flour, cinnamon, salt and baking soda to the bowl. Mix until a thick, smooth batter forms. A few lumps of banana is fine.
Pour the batter into your prepared cake tin. Smooth over so it’s evenly spread in the pan. Set aside.
In a small bowl, whisk together the flour, coconut sugar and cinnamon. Once combined add in the melted coconut oil. Mix into a crumbly mixture.
Sprinkle about half of the crumb mixture over the top of the cake batter. Press the crumb into the top of the batter. Sprinkle the remaining half over the top without pressing into the batter and leaving larger crumbs intact.
Place in the bottom third of the oven and bake for 28-30 minutes or until cooked in the centre. To check for doneness prick the centre of the cake with a knife or toothpick – if it comes out clean it’s done.
Carefully remove the cake from the tin and transfer to cool on a wire cooling rack.
Sift the powdered sugar to remove any lumps. Whisk it together with the milk until a thick glaze forms. Wait until the coffee cake has cooled completely before drizzling it over the top. If you add it too soon it will just melt into the cake.
Brown sugar can be used in place of coconut sugar if you don’t mind this recipe not being paleo.
Melted butter can be used in place of coconut oil.
Almond flour or arrowroot starch can be used in place of tapioca flour in the cake.