Gluten-free Coffee Cake Banana Bread, Paleo
This gluten-free coffee cake banana bread is a satisfying, moist, cinnamon banana bread recipe, layered with cinnamon streusel. It is our favorite of the coffee cake and banana bread worlds, all while being Paleo, dairy-free and gluten-free.
The worlds of coffee cake and banana bread were meant to combine! We mean, extra cinnamon and crumbly cinnamon streusel are the just right additions to banana bread. So yum!
And if that banana bread is made with healthier-for-you ingredients, it’s a major win in our book… which is the case with this naturally dairy-free and gluten-free coffee cake banana bread. Try our Paleo Chestnut Flour Coffee Cake or our Dairy-free Lemon Poppy Seed Coffee Cake for other satisfying coffee cake options.
What makes this recipe great
- It has a great 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.
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 our favorite 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- we 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. We find the flavor of banana bread to be our favorite 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. We don’t know if our current oven is very hot, but we've noticed our baked goods cook a bit more quickly in our current home.
Prep 10 minutesCook 45 minutesTotal 55 minutesMakes 8 slices
Ingredients
Banana bread ingredients:
- 1/3 cup olive oil
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 tsp vanilla
- 3 bananas, mashed
- 1 1/4 cup almond flour
- 1/2 cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
Streusel ingredients:
- 1/2 cup almond flour
- 1 tsp cinnamon
- 2 tsp unsweetened cocoa powder
- 1 Tbs coconut sugar
- 2 Tbs olive oil
Method
- 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 our 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.
