Gluten Free Dairy Free Banana Coffee Cake

The Best Bananas Are the Ugly Ones

Let me tell you a secret. The best baking bananas are the ugly ones. You know the ones I mean. They are spotted brown and very soft. They look sad on the counter. But they are sweet and perfect for cake. I always buy extra bananas just to let them get ripe.

This matters because that sweetness means you can use less sugar. The banana gives the cake a wonderful, moist feel. It is like a little kitchen magic trick. *Fun fact: Those brown spots are called sugar flecks. They mean the starch has turned to sugar!

A Cake for Sharing

This is not a fancy dessert. It is a cozy cake. You make it for a slow Saturday morning. You make it when a friend feels blue. The smell of cinnamon and banana fills your whole house. Doesn’t that smell amazing?

I once brought this cake to a new neighbor. She was so happy she almost cried. Now we share recipes all the time. Food is how we say “hello” and “I care.” That is why this simple cake matters so much. What is your favorite food to share with others?

Mixing It Up Is Easy

Do not worry about the steps. They are simple. You mix the dry things in one bowl. You mix the wet things in another. Then you put them together. The batter will look a little lumpy. That is just fine. I still laugh at how I used to over-mix everything.

The special part is the cinnamon sugar layer in the middle. You put half the batter down. Then you sprinkle the sweet cinnamon sugar. Then the rest of the batter goes on top. It makes a lovely surprise inside when you bake it. Do you like a swirl in your cakes, or a topping on top?

Make It Your Own

This recipe is very friendly. You can use regular flour or a gluten-free blend. You can use dairy butter or a plant-based one. The cake does not mind. It just wants to be tasty and comforting.

That is the beauty of home baking. You can make it work for you and your family. You are the boss of your kitchen. Have you ever changed a recipe to make it just right for you? Tell me about it!

The Perfect Slice

Let the cake cool for just ten minutes. Then make the simple glaze. It is just powdered sugar and a splash of milk. Drizzle it over the warm cake. The warmth makes the glaze melt a little. It is so good.

Cut a big square. Serve it with a cup of tea or milk. The cake is soft, sweet, and spiced. It feels like a hug. This matters because we all need a little comfort sometimes. And it is okay to make that comfort yourself.

Ingredients:

Ingredient	Amount	Notes
Cinnamon Sugar
Brown sugar	1/2 cup (100g)
Ground cinnamon	1 tablespoon (8g)
Salted butter, melted	2 tablespoons (28g)	*regular or plant-based
Banana Coffee Cake
Flour	1 1/2 cups (180g)	*all-purpose or gluten-free 1:1 baking blend
Baking soda	3/4 teaspoon
Fine sea salt	1/2 teaspoon
Salted butter, melted	1/4 cup (57g)	*regular or plant-based
Brown sugar	1/2 cup (100g)
Large egg, room temperature	1
Vanilla extract	1 teaspoon
Sour cream	1/4 cup (60ml)	*regular or plant-based
Vegetable oil	1/4 cup (60ml)
Overripe bananas, peeled and mashed	2 (approx. 1 1/2 cups)
Icing Glaze
Powdered sugar	1/2 cup (60g)
Milk	1 tablespoon (15ml)	*regular or plant-based
Fine sea salt	1 pinch

Let’s Bake a Cozy Banana Coffee Cake

Hello, dear. It’s Chloe. Come sit at the counter. I have three spotty bananas begging to be used. They smell so sweet. We’ll turn them into something wonderful. This cake is like a warm hug. It’s perfect for a slow morning. Let’s begin.

Step 1: First, warm your oven to 350ºF. Line your square pan with parchment paper. This little paper sling is a magic trick. It lifts the whole cake right out. Now, mix the brown sugar and cinnamon in a small bowl. This smells like fall, doesn’t it? Set it aside for our special swirl.

Step 2: In another bowl, whisk your flour, baking soda, and salt. Just a quick stir. In your big mixing bowl, blend the melted butter and brown sugar. It will look like wet sand. Now, add the egg, vanilla, sour cream, oil, and mashed bananas. Mash those bananas well with a fork. I still laugh at the time I left big chunks. We called it “surprise lump cake!”

Step 3: Pour your flour mixture into the big bowl. Stir until the flour just disappears. A few lumps are perfectly fine. (My hard-learned tip: over-mixing makes a tough cake. Gentle does it!). Now, spread half the batter into your pan. Sprinkle half of that lovely cinnamon sugar on top. Doesn’t that look pretty already?

Step 4: Carefully spread the rest of the batter over the sugar. It’s okay if it mixes a little. Top it with the rest of the cinnamon sugar. Now, take that 2 tablespoons of melted butter. Drizzle it all over the top. This makes the most delicious crunchy crust. Pop the pan in the oven for about 35 minutes. Your kitchen will smell amazing.

Step 5: While it bakes, make the simple glaze. Stir powdered sugar, milk, and a tiny salt pinch. When the cake is done, let it cool for 10 minutes. Then, drizzle your glaze over the warm top. What’s your favorite smell from grandma’s kitchen? Share below! Now, slice and enjoy the cozy goodness.

Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 9 servings
Category: Breakfast, Dessert

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up for any occasion. Here are three ways to play. I love a little kitchen adventure.

Chocolate Chip Joy: Fold a handful of dairy-free chocolate chips into the batter. Everything is better with chocolate, I think.

Nutty Crunch: Add a half-cup of chopped walnuts or pecans to the cinnamon sugar layer. It gives a wonderful little crunch.

Berry Swirl: Dot the middle layer with a few spoonfuls of raspberry jam. It makes a sweet, fruity surprise in every bite.

Which one would you try first? Comment below!

Serving It With Style

This cake is happy all by itself. But sometimes, you want to make it feel extra special. For a real treat, serve a warm slice with a scoop of dairy-free vanilla ice cream. The way it melts is divine. Or, add a side of fresh berries on the plate. The bright berries look so cheerful next to the cake.

For a drink, a glass of cold oat milk is just right. It’s so creamy. For the grown-ups, a hot cup of coffee with a dash of cinnamon is the perfect partner. It’s my Saturday morning ritual. Which would you choose tonight?

Keeping Your Banana Coffee Cake Fresh

Let’s talk about keeping your cake tasty. Store cooled cake in an airtight container. It stays good on the counter for five days. For longer storage, freeze it for up to three months.

Wrap slices tightly in plastic wrap first. Then place them in a freezer bag. This stops freezer burn. Thaw slices on the counter when you want one.

I once froze a whole cake without wrapping. It tasted like my freezer! Now I wrap each piece. Batch cooking matters for busy families. A ready treat saves a hectic day.

To reheat, warm a slice in the microwave for 15 seconds. It tastes like it just came from the oven. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? Do not overmix the batter. Stir just until the flour disappears. Lumpy batter is perfectly fine, I promise.

Is the middle still gooey? Your oven might run cool. Oven temperatures can be tricky. Use an oven thermometer to check. I remember when my cakes never cooked right. A thermometer solved my problem.

Is the topping sinking? Your bananas might be too wet. Mash them well but drain extra liquid. This matters for a perfect crumb. Getting it right builds your kitchen confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this truly gluten-free?

A: Yes! Use a gluten-free 1:1 baking flour blend. It works just like regular flour.

Q: Can I make it ahead?

A: Absolutely. Bake it the night before. Add the glaze just before serving.

Q: What can I use instead of sour cream?

A: Plain yogurt is a great swap. Use the same amount.

Q: Can I double the recipe?

A: For sure. Use a 9×13 inch pan. Bake time may be a bit longer.

Q: Is the glaze necessary?

A: No, but it’s a sweet finish. The cake is delicious without it too. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It always makes my kitchen smell wonderful. Baking is about sharing joy and sweet treats.

*Fun fact: The “coffee” in coffee cake just means it’s meant to be eaten with a drink!* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. I am so glad you stopped by my virtual kitchen. Happy cooking!

—Chloe Hartwell.