Easy Gluten-Free Banana Coffee Cake

Easy Gluten-Free Banana Coffee Cake is a tender, cinnamon-kissed tray bake that turns overripe bananas into a comforting breakfast or snack. I’ve made this cake dozens of times for weekend brunches and found it reliably moist, with a crisp streusel top when baked at the right temperature. My tests focused on keeping the crumb light while using a gluten-free flour blend and a simple streusel that holds up.

Why Make This Recipe

• It’s quick to pull together—about 15 minutes active prep—and perfect for busy mornings or last-minute guests.
• The cake uses ripe bananas for natural sweetness and moistness, reducing added sugar without sacrificing flavor.
• Gluten-free without gimmicks: this relies on a good 1:1 gluten-free flour, xanthan gum when needed, and common pantry ingredients.
• Makes a generous 9×13 pan that travels and slices well for potlucks or office treats.
• Personal insight: I love this cake because a small bowl of mashed bananas and a few pantry staples transform into something that tastes like homemade comfort in under an hour; for a lower-sugar approach I sometimes follow a coconut sugar technique like in this coconut sugar banana bread recipe (https://www.noglubread.com/coconut-sugar-gluten-free-banana-bread-recipe/).

Recipe Overview

• Prep time: 15 minutes
• Cook time: 40–45 minutes at 350°F (175°C) in a conventional oven
• Total time: ~60 minutes including cooling
• Servings: 12 generous squares (9×13-inch pan)
• Difficulty: Easy
• Method: Creaming/whisking wet ingredients, folding into dry gluten-free flour blend, layering batter in a pan, topping with streusel, then baking until a toothpick comes out clean.

My Experience Making This Recipe

I tested variations using butter and neutral oil and found that melted butter gives a richer flavor while neutral oil yields a slightly lighter, more tender crumb. The main challenge was achieving a crunchy streusel without drying the cake; the solution was to make the streusel with cold butter and sprinkle it on so it crisps without burning.

How to Make Easy Gluten-Free Banana Coffee Cake

Start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch pan or lining it with parchment. Mash 1 1/2 to 2 cups (about 3 very ripe medium bananas) and whisk with 2 large eggs, 1/2 cup melted butter (or 1/2 cup neutral oil), 1 tsp vanilla, and 3/4 cup granulated sugar (or 1/2 cup coconut sugar). In a separate bowl, combine 2 cups gluten-free 1:1 flour blend (with baking powder included or add 2 tsp baking powder), 1/2 tsp baking soda, 1/2 tsp xanthan gum if your blend lacks it, and 1/2 tsp salt; fold wet into dry until just combined, then spread the batter in the pan. For the streusel, toss 3/4 cup gluten-free oats or flour with 1/3 cup brown sugar, 1/3 cup cold cubed butter, and 1 tsp cinnamon; crumble over the batter and bake 40–45 minutes until a toothpick in the center comes out with a few moist crumbs. Expect a moist interior and a golden, slightly crunchy topping; cool 15 minutes before slicing for cleaner cuts.

Expert Tips for Success

• Use very ripe bananas (lots of brown spots) for the most banana flavor and natural sweetness; weigh them if you want consistency—about 360g mashed equals 1 1/2 cups.
• Measure gluten-free flour by weight (2 cups ≈ 240g) to avoid dense results from compacted scoops.
• Keep the streusel butter cold and rub it into the dry mix with your fingers for a flaky crumb that crisps as the cake bakes.
• Don’t overmix: fold until just combined to keep the cake tender; overbeating activates xanthan gum and can make the texture gummy.
• If you have a convection oven, lower the temperature to 325°F (163°C) and check 5–10 minutes earlier to prevent a dark top.

How to Serve Easy Gluten-Free Banana Coffee Cake

• Serve warm with a light dusting of powdered sugar and a dollop of Greek yogurt or whipped cream for brunch.
• Pair with brewed coffee or a latte—the cake’s cinnamon notes complement medium-roast beans.
• Cut into small squares and serve at parties or pack in lunch boxes with a slice of fresh fruit.
• For a dessert twist, warm a slice and top with a scoop of vanilla ice cream and toasted pecans.

Storage and Reheating Guide

Store cooled cake in an airtight container at room temperature for up to 2 days; keep a paper towel in the container to absorb moisture if your kitchen is humid. Refrigerate for up to 4–5 days in a sealed container to extend freshness — bring to room temperature or reheat before serving. To freeze, wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the fridge and rewarm in a 325°F (163°C) oven for 8–12 minutes or microwave for 20–30 seconds per slice for a fast option.

Recipe Variations

• Dairy-free: swap melted butter for refined coconut oil or neutral oil and use dairy-free yogurt in the batter for tenderness.
• Vegan: use two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes) and a plant-based milk; increase baking powder by 1/2 tsp for lift.
• Nutty or chocolate: fold in 1/2 cup chopped walnuts or 1/2 cup dark chocolate chips for texture and extra flavor.
• Low-sugar: replace 1/3 to 1/2 of the granulated sugar with coconut sugar or applesauce (reduce liquid slightly) to preserve structure.

Nutritional Highlights

• Bananas contribute potassium and vitamin B6, while the cake provides quick energy suitable for breakfast or snacks.
• Using a gluten-free flour blend makes this accessible to those with gluten intolerance, but it may still contain cross-contact traces depending on the blend—check labels.
• Allergen notes: the basic recipe contains eggs and dairy (butter); variations can be made dairy-free or vegan; add nuts if desired but note tree-nut allergy concerns. Portion guidance: one 3×3-inch square is a reasonable single serving for most adults.

Troubleshooting Common Issues

• Dense or gummy crumb: likely overmixing or too much moisture; fold gently and measure flour by weight, and reduce mashed banana slightly if needed.
• Streusel sinks or gets soggy: ensure streusel pieces are small and cold, and avoid pressing them into the batter; bake at the correct temperature so the top sets while the interior cooks.
• Cake underbaked in center but browned on top: tent loosely with foil after 20–25 minutes if the top browns too quickly, or reduce oven temperature by 25°F and bake longer.

Frequently Asked Questions

Q: Can I use a different gluten-free flour blend?
A: Yes—choose a 1:1 cup-for-cup blend that already contains xanthan gum and baking powder for easiest results. If your blend is single-grain (like rice flour), add 1/2 tsp xanthan gum per cup and 1–1.5 tsp extra baking powder total to help structure and lift.

Q: How ripe should the bananas be for best flavor?
A: Very ripe—skins heavily speckled or mostly brown. These bananas have higher sugar and softer texture, which improves moistness and banana aroma. Avoid using underripe bananas, which are firmer and less sweet.

Q: Can I halve the recipe for an 8×8 pan, and how does baking time change?
A: Yes—halve all ingredients and bake in an 8×8-inch pan. Start checking at 25 minutes; total bake time is usually 28–35 minutes depending on oven and pan material.

Q: Will this work without xanthan gum?
A: If your gluten-free blend already contains xanthan gum, omit extra. If not using any, the cake may be crumbly; you can replace xanthan gum with 1 tsp ground chia or flax per cup of flour as a binder, but texture will differ slightly.

Conclusion

For more gluten-free banana coffee cake inspiration and variations, check out these helpful recipes: Gluten-free Banana Crumb Cake – rachLmansfield, Banana Coffee Cake (gluten-free, dairy-free option) – Mile High Mitts, Vegan Gluten Free Banana Bread Coffee Cake – Beaming Baker, Banana Coffee Cake | Gluten Free Option | The Oven Light, and Banana Coffee Cake – A Gluten Free Tray Bake. These links offer alternate techniques, dairy-free and vegan versions, and different streusel ideas to help you adapt this cake to your pantry and preferences.

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