Banana Bread Crumb Cake

Vegan banana bread coffee cake, featuring a cinnamon infused crumb topping and a powdered sugar glaze.

Banana bread and coffee cake come together in this delicious cake recipe!  

Imagine your favourite vegan banana bread crossed with your favourite coffee cake and you’ll have an idea of how truly wonderful this banana bread crumb cake is!

I’m always looking for new ways to use up over-ripe bananas. Aren’t we all? This banana coffee cake is a great way to use up any super-ripe bananas. It’s loaded with banana flavour, it’s soft and moist.

And did I mention the sweet, crumbly topping? The crumb topping is actually my favourite part of the cake. This one features chopped walnuts, oats, coconut sugar & coconut oil.

And if that doesn’t sound like the perfect banana cake, everything is topped off with a powdered sugar glaze. Just in case…

This is one of those cakes that seems so simple, and yet the results are really exceptional. Oh my sweetness, this cake!

The cake is perfect for breakfast, brunch or even dessert!

This banana bread coffee cake is a great way to use up any super-ripe bananas you have lying around. So grab your bananas, the senior citizens of the bunch, and get baking!

For more desserts, be sure to check out our index page!

Go bananas over this cake!

Enjoy eating this delicious banana crumb cake. If you try this recipe, I’d love to hear what you think, just tag us on Instagram @chillies_for_chocolate.

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Banana Bread Crumb Cake

vegan, soy free



For the banana cake:

Wet ingredients:

2 medium well ripe bananas, mashed

⅓ cup coconut blossom sugar or brown sugar

½ cup almond milk (or non-diary milk of choice)

2 tbsp rapeseed oil

1 tsp vanilla extract

1 tsp apple cider vinegar

Dry ingredients:

1 ¼ cup spelt flour (or wheat flour)

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

For the crumb topping:

½ cup spelt flour (or wheat flour)

⅓ cup coconut sugar or brown sugar

1 tsp cinnamon

4-5 tbsp coconut oil, solid

¼ cup rolled oats

⅓ cup walnuts, roughly chopped

Pinch of salt

For the glaze: (double if you like lots of glaze)

½ cup icing/confectioner’s sugar

~ ½ tbsp non-diary milk of choice



For the banana cake:

Preheat the oven to 180° Celsius. Grease a brownie tin with oil and dust with spelt flour.

Mix the dry ingredients in a bowl. In another bowl mix the wet ingredients (except the ACV).

Combine wet and dry ingredients. Fold in the ACV.

Pour the mixture in the brownie tin, even out using a spatula. Scatter the crumble over the cake batter.

Bake for about 30 minutes or until a wooden skewer comes out clean. Cool down for 15 minutes, drizzle with the glaze.

Cool down completely on a wire rack. Slice, serve and enjoy!

For the crumb topping:

In a bowl, add the flour, sugar and salt. Add the coconut oil. Using your hands, massage the oil into the flour mixture until combined. Adding extra coconut oil if needed.

Finally mix in the oats and walnuts.

For the glaze:

Mix the icing /confectioner’s sugar with just enough milk to become a smooth glaze.

© 2020, Chillies for Chocolate. All rights reserved.


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