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Easy Paleo Banana Coffee Cake with Coconut Crumble

Rose
Easy Paleo Banana Coffee Cake with Coconut Crumble combines moist banana cake with a crunchy walnut-coconut topping. Made with coconut flour and naturally sweetened with ripe bananas and coconut sugar, this grain-free and gluten-free treat is perfect for breakfast, brunch, snack time, or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 9 squares
Calories 185 kcal

Equipment

  • 8x8 or 9x9-inch baking pan
  • parchment paper
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

  • 3 ripe bananas, mashed
  • 3 large eggs
  • 1/3 cup coconut sugar
  • 1/4 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules (optional)
  • 1/2 cup chopped walnuts
  • 2 tablespoons coconut sugar (for crumble)
  • 1/2 teaspoon cinnamon (for crumble)
  • 2 tablespoons melted coconut oil

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a small bowl, combine chopped walnuts, coconut sugar, cinnamon, and melted coconut oil. Stir until crumbly and set aside.
  • In a large bowl, mash the ripe bananas until smooth. Add the eggs and vanilla extract, and whisk until fully combined and slightly frothy.
  • In a separate bowl, stir together coconut flour, tapioca flour, coconut sugar, cinnamon, baking powder, sea salt, and instant coffee granules if using.
  • Slowly add the dry ingredients to the wet mixture. Stir until smooth with no lumps. Let the batter rest for 2–3 minutes to hydrate.
  • Spread half of the batter into the prepared pan. Sprinkle half of the crumble on top. Add remaining batter and smooth gently. Finish with remaining crumble.
  • Bake for 28–35 minutes, until the center is set and a toothpick comes out clean. Turn off the oven and let the cake sit inside for 5 additional minutes.
  • Remove from oven and cool completely in the pan. Lift out using parchment, slice into squares, and serve.

Notes

Use very ripe bananas for best sweetness and moisture. Measure coconut flour carefully, as too much can dry out the cake. Do not overbake. Optional instant coffee granules enhance the coffee cake flavor without making it taste like coffee. Cool completely before slicing for clean squares.

Nutrition

Calories: 185kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 120mgPotassium: 220mgFiber: 4gSugar: 9gVitamin A: 120IUVitamin C: 4mgCalcium: 40mgIron: 1mg
Keyword coconut crumble cake, gluten free coffee cake, grain free banana cake, paleo banana coffee cake
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