I recently found myself craving both banana bread and coffee cake, and decided to try marrying the two recipes together. The result is this Vegan Banana Coffee Cake, and my hungry little tween has declared it a new favorite!
It starts with a banana cake recipe that could not be simpler, and is free from eggs, dairy, and nuts. If you can't have coconut oil, you can substitute with your favorite vegan butter or another light tasting oil, like vegetable or canola. The trick to a successful banana cake is to make sure you don't over mix the batter, or your cake will be on the tough side, and more like a bread. Mix your ingredients only until they're moist and well incorporated.
What really makes this recipe stand out is that sweet, crumbly streusel topping. It's the traditional flavors and textures you'd expect from a coffee cake, with the unexpected natural sweetness of banana. Delicious. You can also substitute vegan butter in the streusel topping if you can't have coconut oil. I've tested the recipe with both oil and Earth Balance buttery spread, and both ways are absolutely heavenly.
The coffee cake will keep on the counter at room temperature for a few days if it's tightly covered. And if you really want to make it over the top, serve it warm topped with a couple scoops of dairy-free ice cream:
Vegan Banana Coffee Cake
Ingredients
For the cake
- 4 overripe bananas mashed
- 1.5 cup all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ tsp salt
- ½ cup light brown sugar
- 1 tsp vanilla extract
- ½ cup milk of choice I used almond
- 1 tsp apple cider vinegar
- ¼ cup coconut oil vegan butter can also be used
- ¼ cup pure maple syrup
For the streusel topping
- ½ cup all purpose flour
- ½ cup light brown sugar
- 4 tablespoon coconut oil vegan butter can also be used
- 2 tsp cinnamon
Instructions
- Preheat your oven to 375°F, and line a loaf pan with parchment paper.
- In a large bowl, combine all of your dry ingredients for the cake.
- Create a well in the middle of the bowl, and add in your wet ingredients.
- Mix only until all of the ingredients are combined. Pour the mixture in to your loaf pan.
- In a smaller bowl, combine all of the ingredients for the streusel topping. Sprinkle over the cake ingredients in the loaf pan.
- Bake for 55-60 minutes, until a tester comes out clean. Let the cake sit in the pan on a wire rack for ten minutes.
- Gently pull the cake up and out of the pan using the parchment paper, and allow it to cool on the wire rack. The cake will keep for a few days on the counter if it's covered tightly.
Nutrition
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Did you make this Vegan Banana Coffee Cake recipe?
Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!
Holly says
Hey not sure if there's an error in the recipe as there's no coffee listed in the ingredients or instructions/ method anywhere but it's in the title?...
Milk Free Mom says
Hi Holly! There is in fact no coffee in this cake. Many recipes for coffee cake are named this way because of the style of the streusel-topped cake and the fact that it pairs well with coffee.
Nicole says
So delicious! My favourite way to use up some browning bananas 🙂 thank you!
Lyndsay Homme says
I'm so glad you liked it!
Kathy Williams says
Hi.. vegan banana coffee loaf ... there is no coffee in recipe?? How much do you put in?
Lyndsay Homme says
Hi! There is not actually coffee in coffee cake. It's named that because it's a cake that is meant to be eaten with a cup of coffee. So, the recipe can be followed as written. I hope you love it!