Vegan Banana Coffee Cake

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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:

Shown here topped with my latest favorite from Nada Moo, Banana Caramel Crunch.
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Vegan Banana Coffee Cake

If you like banana bread, this Banana Coffee Cake will knock your socks off. It's perfect for breakfast, brunch, holidays, entertaining, or just because you deserve a sweet treat.
Servings 8
Prep Time 10 mins
Cook Time 1 hr

Ingredients

For the cake

  • 4 overripe bananas mashed
  • 1.5 cup all purpose flour
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup milk of choice I used almond
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil vegan butter can also be used
  • 1/4 cup pure maple syrup

For the streusel topping

  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 4 tbsp 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.
Calories: 424kcal
Course: Breakfast, Dessert
Cuisine: American

Nutrition

Calories: 424kcal | Carbohydrates: 73g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 304mg | Potassium: 304mg | Fiber: 3g | Sugar: 40g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg

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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!

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