Oatmeal Banana Coffee Cake

Updated: Jan 20th, 2021 · By Bethany Kramer
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Fall in love with the flavors of this super moist banana coffee cake! Soft, fluffy banana bread sprinkled with a buttery crumble topping. Made healthy with oat flour, coconut sugar, vegan butter, and sweet bananas. Perfect for a healthier dessert or decadent breakfast/brunch!

A close up of banana coffee cake being picked up by a silver spatula.

I love coffee cake and I love banana bread – so I decided why not combine the two?!

This recipe tastes incredible – while at the same time consisting of all wholesome ingredients such as oat flour, vegan butter, and coconut sugar.

It’s an irresistible moist cake that is so easy to make! If you are looking for a sweet brunch addition or healthier dessert – this simple twist on banana bread & coffee cake is a must-try.

Ingredients Needed

This recipe is made with simple ingredients that also have easy substitutions if you don’t have everything on hand. Here’s what you’ll need:

  • Bananas: make sure your bananas are very ripe for ultimate sweetness.
  • Oat flour: Use gluten-free oat flour if needed or replace with regular all-purpose flour if preferred.
  • Vegan butter: use vegan butter for dairy-free or replace with regular butter.
  • Coconut sugar: use this as a natural, unrefined sweetener or replace with brown sugar.
  • Eggs: I recommend organic pasture-raised eggs.
  • Vanilla Extract: use a high-quality vanilla extract.
  • Cinnamon: for extra flavor.
  • Baking soda, baking powder, and salt.

How to Make Banana Coffee Cake

  • (1) Preheat oven to 350F. Mix all ingredients together for batter until fully combined.
  • (2) Then use a fork to mix together crumble topping .
  • (3) Line a 8×8 square pan with parchment paper and pour batter and spread evenly.
  • (4) Then sprinkle crumble over top of and bake for 25-28 minutes. Test with a toothpick.

Best Tips for Freezing & Storing

Storing tips: either in a ziplock bag or airtight container store coffee cake at room temperature for 3-4 days or keep refrigerated for 5-7 days. Reheat in microwave for 15-30 seconds to enjoy.

Freezing tips: in a freezer-friendly ziplock bag or airtight container freeze coffee for 2 to 3 months. Remove and let thaw when ready to enjoy – reheat in microwave for 15-30 seconds to enjoy warm.

A close up of a slice of banana coffee cake with coffee cake in the background.

Extra Helpful Baking Tips

  • I use oat flour because it’s rich in nutrients & antioxidants and responds well in baking recipes. Use gluten-free oat flour if needed or replace with regular all-purpose flour.
  • Make sure bananas are very ripe – but not rotten.
  • Be sure to use an 8×8 inch pan or 9×9 inch square pan.
  • Line pan with parchment paper before baking to help successfully remove the finish product when finished.

When enjoying this crumbly cake, I highly suggest reheating it and serving warm. It becomes even more buttery, moist, and decadent – it’ll be hard to just eat one slice at a time.

The whole family will love this wholesome dessert!

More Delicious Recipes to Bake

A spatula picking up a slice of banana coffee cake on brown parchment paper.

Oatmeal Banana Coffee Cake

5 from 2 votes
Fall in love with the flavors of this super moist banana coffee cake! Soft, fluffy banana bread sprinkled with a buttery crumble topping. Made healthy with oat flour, coconut sugar, vegan butter, and sweet bananas. Perfect for a healthier dessert or decadent breakfast/brunch! 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serves 9

Ingredients

Dry Ingredients

Wet Ingredients

  • 2 eggs
  • 1 cup mashed bananas (about 3 bananas)
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted (vegan or regular)

Crumble Topping

Instructions

  • Preheat oven to 350F. First, mix dry ingredients together then add wet ingredients until combined. 
  • In a small bowl mix together crumble ingredients with a fork until combined and crumbly. 
  • Then line a 8×8 or 9×9 inch baking pan with parchment paper. Add banana bread batter to pan and spread top evenly with rubber spatula. 
  • Sprinkle crumble over top evenly. Then bake for 25-28 minutes or until center is firm – test with toothpick. Let cool for 10 minutes then use parchment paper edges to lift cake from pan – cut into 9-12 slices and enjoy warm!

Notes

Extra Tips
  • I use oat flour because it’s rich in nutrients & antioxidants and responds well in baking recipes. Use gluten-free oat flour if needed or replace with regular all-purpose flour.
  • Make sure bananas are very ripe – but not rotten.
  • Be sure to use an 8×8 inch pan or 9×9 inch square pan.
  • Line pan with parchment paper before baking to help successfully remove the finish product when finished.
Storing tips: either in a ziplock bag or airtight container store coffee cake at room temperature for 3-4 days or keep refrigerated for 5-7 days. Reheat in microwave for 15-30 seconds to enjoy.
Freezing tips: in a freezer-friendly ziplock bag or airtight container freeze coffee for 2 to 3 months. Remove and let thaw when ready to enjoy – reheat in microwave for 15-30 seconds to enjoy warm.
Course Breakfast, Dessert
Cuisine American
Keyword banana bread crumb cake, banana coffee cake, how to make banana coffee cake
Freezer Friendly Yes
Author Bethany Kramer

Nutrition

Calories: 308kcal | Carbohydrates: 50.9g | Protein: 6.3g | Fat: 9.1g | Sodium: 77.9mg | Sugar: 27.3g | Vitamin A: 200IU | Vitamin C: 1.7mg

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9 Comments

  • Alem1962 says:

    Thank You for Sharing this informative article! It is very useful to everyone Stay healthy and keep safe!

  • SUKANYA says:

    Hi, I want the cake to have a coffee flavour. What can I do for that as your recipe has no coffee in it?

    • Bethany Kramer says:

      Although the recipe doesn’t call for any coffee and I’ve not tested it myself, you can try 1-2 teaspoons of instant coffee.

  • sunaina says:

    When does the coffee go in?

    • Bethany Kramer says:

      I’ve not tested this recipe with any coffee in it, but you can try 1-2 teaspoons of instant coffee. Hope that helps!

  • Albertina says:

    5 stars
    I made this recipe and love it. It was fabulous and yummy our tummies are very happy. Thank you for this amazingly simple recipe.

  • Laura says:

    5 stars
    I’ve been making this recipe for breakfast as I often have old bananas to use up. This is my favorite way to use them!