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This gluten-free coffee cake banana bread is a delicious, moist, cinnamon banana bread recipe, layered with cinnamon streusel. It is the best of the coffee cake and banana bread worlds, all while being Paleo, dairy-free and gluten-free.

Coffee cake banana bread sliced warm out of the oven.

The worlds of coffee cake and banana bread were meant to combine! I mean, extra cinnamon and crumbly cinnamon streusel are the perfect additions to banana bread. So yum!

And if that banana bread is made with healthier-for-you ingredients, it’s a major win in my book… which is the case with this naturally dairy-free and gluten-free coffee cake banana bread. Try my Paleo Chestnut Flour Coffee Cake or my Dairy-free Lemon Poppy Seed Coffee Cake for other delicious coffee cake options.

What makes this recipe great

  • It has an amazing coffee cake streusel topping.
  • It has the texture of banana bread.
  • It is allergy friendly. It is dairy-free, soy-free, peanut-free, and gluten-free.
  • It is great for those following a Paleo diet.
A slice of paleo coffee cake on a table.

Recipe ingredients

  • olive oil- any light flavored olive oil works in this recipe.
  • coconut sugar- this has a lower glycemic index compared to other sugars.
  • eggs- this binds the bread together.
  • bananas- ripe bananas give the best flavor for banana bread.
  • almond flour- make sure to use blanched almond flour because it is more refined in texture.
  • tapioca flour- this is a great gluten-free flour.
  • coconut flour- this combines well with tapioca flour and almond flour to create a fluffy bread texture.
  • baking soda- this helps the bread to rise.
  • cinnamon- I love to use ceylon cinnamon. It has a much richer cinnamon smell and taste.
  • unsweetened cocoa powder- any brand works here.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of olive oil, use avocado oil.
  • Instead of coconut sugar, you can use maple sugar or brown sugar. Brown sugar is not Paleo.
  • Instead of tapioca flour, you can use arrowroot powder.

Step by step instructions

Step 1: Mix the olive oil, coconut sugar, eggs, vanilla and mashed bananas together in one bowl.

Step 2: Mix the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon together in another bowl.

Step 3: Pour the dry ingredients into the wet ingredients and mix.

Step 4: In a small bowl, mix the streusel together. Mix some almond flour, cinnamon, unsweetened cocoa powder, coconut sugar and olive oil together.

Step 5: Pour half the batter into a loaf pan, and sprinkle it with half of the streusel. Then, you repeat with the remaining batter and streusel and bake!

Expert tips

  • Use ripe bananas. I find the flavor of banana bread to be the best when using really ripe bananas.
  • You can use coconut sugar or maple sugar here. Both work great and both are Paleo and Gluten-free.
  • Use a light colored extra virgin olive oil. You don’t want to use olive oil that tastes very olivey.
  • The bake time will depend on your oven. I don’t know if my current oven is very hot, but I’ve noticed my baked goods cook a bit more quickly in my current home.
Coffee cake banana bread after baking.

Other Gluten-free Banana Bread recipes you’ll love:

Sunflower Seed Butter and Chocolate Chip Banana Bread

Paleo Carrot Cake Banana Bread

Blueberry Chia Banana Bread

This Oat Flour Banana Bread by Moon and Spoon and Yum looks so fluffy and flavorful.

Did you try this recipe? Please leave me a ⭐ review below!

5 from 3 votes

Gluten-free Coffee Cake Banana Bread (Paleo)

Servings: 8 slices
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Coffee cake banana bread sliced warm out of the oven.
A delicious moist grain-free cinnamon banana bread recipe, layered and topped with cinnamon streusel.

Ingredients 

Banana bread ingredients:

Streusel ingredients:

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9 in x 5 in loaf pan and line with parchment paper, leaving some overhang.
  • In a large bowl, mix the olive oil and coconut sugar with a fork or whisk. Add the eggs, vanilla, and mashed bananas and whisk again until well mixed.
  • In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon. Mix with a fork until blended.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until just combined.  Set banana bread batter aside.
  • In a small bowl, make streusel. Mix almond flour, cinnamon, cocoa powder, coconut sugar and olive oil together until it clumps.
  • Pour 1/2 of the banana bread batter into the loaf pan. Sprinkle 1/2 of the streusel on top. Pour the rest of the banana bread batter on top and smooth it out with rubber spatula so smooth. Top with remaining streusel.
  • Bake for 45-55 minutes, until golden brown and a toothpick comes out mostly clean. With my current oven, it takes 45 minutes, but it does depend on your oven.
  • Let banana bread cool for 10-15 minutes before taking it out of the pan by lifting up the parchment paper.

Notes

  • Instead of olive oil, use avocado oil.
  • Instead of coconut sugar, you can use maple sugar or brown sugar. Brown sugar is not Paleo.
  • Instead of tapioca flour, you can use arrowroot powder.

Nutrition

Calories: 545kcalCarbohydrates: 50gProtein: 12gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 41mgSodium: 344mgPotassium: 187mgFiber: 8gSugar: 18gVitamin A: 92IUVitamin C: 4mgCalcium: 116mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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2 Comments

  1. Do you know what I can sub for tapioca flour if i dont have that on hand? Would love to try this out but don’t have it handy.