This Gluten-free Banana Crumb Cake is the most dreamy banana bread coffee cake with a crumb topping. The easiest crumb cake recipe for brunch, dessert or a sweet breakfast treat that is both nut-free and gluten-free.

If you are looking for a delicious brunch idea that is perfect any time of the year – look no further than this Banana Crumb Cake! It’s like a coffee cake meets banana bread with a dreamy crumb topping. And we are *hooked* on this in our home. We have it for dessert, brunch or breakfast. And it is such a great way to use up leftover bananas that are ripe too.

And I love that this is a great make ahead brunch idea too. Banana bread + crumb cake = pure bliss!

This recipe is also dairy free-friendly too if you use a vegan butter and non-dairy milk. And it is gluten-free since we are using gluten-free all purpose flour. The base is a delicious banana bread base and the topping has chunky cinnamony crumbs and then we drizzle a powdered sugar glaze on top that’s made with just 2 ingredients.

Tip: use extra ripe bananas so it is extra moist and sweet! The more freckles on the bananas the better.

What ingredients you need to make banana crumb cake:

  • Cold unsalted butter – cut into small cubes and you use vegan butter to keep this dairy-free if you want too!
  • Gluten-free all purpose flour – if not gluten-free than you can use an all-purpose flour instead too
  • Coconut sugar – I recommend coconut sugar as the unrefined sugar option here for the cake and the flavors and textures together are delicious!
  • Cinnamon – lots and lots of cinnamon is needed here!!
  • Eggs – I haven’t tested a flax egg or egg replacer but it should work well
  • Milk of choice – you can use any milk you want! Coconut, almond, cow’s milk, etc.
  • Bananas – ripe bananas are best. The kind of freckled you’d use for banana bread

How to make banana crumb cake:

  1. Preheat oven to 350 degrees F and grease an 8 or 9-inch round cake pan well
  2. In a medium bowl, use two forks to crumble together the cold butter cubes, flour, sugar, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture
  3. In a large bowl, cream softened butter on medium with hand mixer until creamy
  4. Add the sugar and mix for another minute, until well incorporated
  5. Then add the eggs, vanilla, milk and mashed bananas and mix just until ingredients are combined
  6. Add in flour, baking powder and cinnamon and mix until fully combine
  7. Pour cake mixture into the prepared baking dish and top with the crumb mixture
  8. Bake for 50-55 minutes, until a toothpick comes out clean
  9. Next make the glaze by whisking together the powdered sugar and milk
  10. Cool the cake at room temperature for 5-10 minutes before drizzling the glaze over the top then slice and enjoy!

This Gluten-free Banana Crumb Cake is the most dreamy banana bread coffee cake with a crumb topping. The easiest crumb cake recipe for brunch, dessert or a sweet breakfast treat that is both nut-free and gluten-free.

Tips for success:

  • This cake is extra moist thanks to the addition of ripe bananas so the more ripe the banana, the more moist (and sweet) the cake will be
  • You can easily make this dairy-free if you use vegan butter instead of regular butter and this recipe is 100% gluten-free and nut-free too!
  • I love serving this for brunch, sweet breakfast or dessert. Not to mention I have it as afternoon snack too!
  • You can make this cake a day in advance before serving too. Store it at room temp and if you want to reheat in the oven before serving you can! Just wait to add the glaze until right before eating
  • This cake is also very freezer-friendly and you can store it for up to 2 months. Thaw out at room temp and reheat in oven!

A few other delicious brunch recipes to make:

French Toast Roll Ups

Gluten-free Cottage Cheese Pancakes

Vegan Sheet Pan Pancakes

Easy Gluten-free Oatmeal Blender Waffles!

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Gluten-free Banana Crumb Cake

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5 from 4 reviews

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This Gluten-free Banana Crumb Cake is the most dreamy banana bread coffee cake with a crumb topping. The easiest crumb cake recipe for brunch, dessert or a sweet breakfast treat that is both nut-free and gluten-free.

  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 50 mins

Yield: Makes 8-10 slices 1x

Ingredients

Scale

Crumb topping:

Cake:

  • 1/2 cup unsalted butter, softened to room temp (you use vegan butter to keep this dairy-free
  • 1 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk of choice
  • 2 ripe bananas, mashed
  • 2 cups gluten-free all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Glaze:

Instructions

  1. Preheat oven to 350 degrees F and grease an 8 or 9-inch round cake pan well
  2. In a medium bowl, use two forks to crumble together the cold butter cubes, flour, sugar, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture
  3. In a large bowl, cream softened butter on medium with hand mixer until creamy
  4. Add the sugar and mix for another minute, until well incorporated
  5. Then add the eggs, vanilla, milk and mashed bananas and mix just until ingredients are combined
  6. Add in flour, baking powder and cinnamon and mix until fully combine
  7. Pour cake mixture into the prepared baking dish and top with the crumb mixture
  8. Bake for 50-55 minutes, until a toothpick comes out clean
  9. Next make the glaze by whisking together the powdered sugar and milk
  10. Cool the cake at room temperature for 5-10 minutes before drizzling the glaze over the top then slice and enjoy!

Notes

*Store in airtight container for 3 days, fridge for 5 days or freezer for 2 months

  • Author: Rachel