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

Banana Bread Coffee Cake [Vegan]



For the Wet Ingredients:

  • 2 medium well ripe bananas, mashed
  • 1/3 cup coconut blossom sugar or brown sugar
  • 1/2 cup almond milk (or non-diary milk of choice)
  • 2 tablespoons rapeseed oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

For the Dry ingredients:

  • 1 1/4 cup spelt flour (or wheat flour)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Crumb Topping:

  • 1/2 cup spelt flour (or wheat flour)
  • 1/3 cup coconut sugar or brown sugar
  • 1 teaspoon cinnamon
  • 4-5 tablespoons coconut oil, solid
  • 1/4 cup rolled oats
  • 1/3 cup walnuts, roughly chopped
  • Pinch of salt

For the Glaze:

  • 1/2 cup icing/confectioner’s sugar
  • about 1/2 tablespoon non-diary milk of choice


For the Banana Cake:

  1. Preheat the oven to 350°F. Grease a brownie tin with oil and dust with spelt flour.
  2. Mix the dry ingredients in a bowl. In another bowl mix the wet ingredients (except the ACV).
  3. Combine wet and dry ingredients. Fold in the ACV.
  4. Pour the mixture in the brownie tin, even out using a spatula. Scatter the crumble over the cake batter.
  5. Bake for about 30 minutes or until a wooden skewer comes out clean. Cool down for 15 minutes, drizzle with the glaze.
  6. Cool down completely on a wire rack. Slice, serve and enjoy!

For the Crumb Topping:

  1. 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.
  2. Finally mix in the oats and walnuts.

For the Glaze:

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