Oatmeal Banana Coffee Cake

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

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!

Course Breakfast, Dessert

Cuisine American

Keyword banana bread crumb cake, banana coffee cake, how to make banana coffee cake

Freezer Friendly Yes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 308kcal

Author Bethany Kramer

Ingredients

Dry Ingredients

2 1/4 cups oat flour
2/3 cups coconut sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda

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

1/2 cup coconut sugar
1/2 cup oat flour
1 teaspoon cinnamon
4 Tablespoons butter, softened

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 8x8 or 9x9 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 8x8 inch pan or 9x9 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.

Nutrition