Cinnamon has always been one of my favorite spices—warm, fragrant, and bold, with a sweetness that brightens both sweet and savory dishes. The scent alone lifts my mood; every holiday I buy a large cinnamon stick bundle because that smell just makes me happy.
That love of cinnamon carries over to baked goods, and this paleo banana coffee cake is one of my favorites. It tastes indulgent and comforting, yet it’s made entirely from whole, unprocessed ingredients. The texture is moist and crumbly—perfect alongside a cup of coffee—and the cinnamon streusel makes it feel like a true coffee house treat.
This recipe was inspired by a cinnamon swirl banana crumb cake from The Baker Chick. I wasn’t sure at first if I could turn the original into a Paleo-friendly version—almond and coconut flours behave differently than wheat flour and they can be expensive to experiment with. But the result was worth the risk.
When it first came out of the oven I hesitated for a moment—would the interior have the right texture? Once I sliced it open I was thrilled to find that familiar coffee cake crumb: dense but tender, moist without being soggy, and just the right level of crumble to hold the cinnamon filling and streusel.
The banana flavor is pleasantly prominent, so this feels like banana bread meets coffee cake. I kept the sweetness on the lighter side—if you prefer a sweeter cake, increase the honey or maple syrup to taste. After a few minutes to an hour of resting, the cake becomes more moist and the flavors meld beautifully.
Storage is simple: cover the pan tightly with foil, or store individual slices in an airtight container to keep them moist. I used a pan with a lid, which worked perfectly. The cake can be enjoyed at room temperature or warmed slightly before serving.
I enjoyed this version so much that I know I’ll make it again and experiment with variations—different spices, nut mixes, or fruit additions could all work well. For now, the classic cinnamon-marbled filling and almond-coconut flours give it great flavor and an authentic coffee cake feel.
Banana Coffee Cake (Paleo, GF)
By: Dominique
Servings: 12
Prep: 10 mins
Cook: 40 mins
Total: 40 mins
Ingredients
Cake Ingredients:
- 3 1/2 Tbs melted coconut oil
- 1/2 cup honey
- 3 eggs (room temperature)
- 1 tsp vanilla
- 1/2 cup coconut milk
- 1 cup mashed bananas (about 2 medium bananas)
- 1 1/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
Filling Ingredients:
- 1/2 cup maple syrup
- 1 1/2 Tbs cinnamon
- 1 tsp unsweetened cocoa powder
Crumb Topping Ingredients:
- 2 cups almond flour
- 1/4 cup maple syrup
- 1 Tbs cinnamon
- 2 Tbs melted coconut oil
Instructions
Prepare the pan:
- Preheat the oven to 350°F (175°C). Grease a 9 x 13 pan with melted coconut oil and brush the bottom and sides.
Make the filling:
- In a small bowl, whisk together maple syrup, 1 Tbs cinnamon, and cocoa powder until blended and no dry streaks remain. Set aside.
Make the crumble topping:
- In another bowl, combine 2 cups almond flour and 1 Tbs cinnamon. Add 2 Tbs melted coconut oil and 1/4 cup maple syrup. Stir until mixture resembles a coarse crumble with no dry patches. Set aside.
Make the cake batter:
- In a large bowl, whisk 1 1/4 cup almond flour, 3/4 cup coconut flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1 tsp baking powder. Set aside.
- In a separate bowl, beat 3 1/2 Tbs melted coconut oil and 1/2 cup honey with an electric mixer on medium-high until slightly thickened. Add eggs and vanilla and mix until smooth.
- Combine the dry ingredients with the wet mixture on medium speed until incorporated. Stir in mashed bananas and coconut milk until uniform.
- Spread half of the batter into the prepared 9×13 pan, using a spatula to form an even thin layer. It may tear—just press and spread as evenly as possible.
- Pour the filling over the first layer and use a pastry brush or spatula to distribute it evenly.
- Carefully dollop and spread the remaining batter over the filling, using a knife and spatula to thin and extend it across the pan. Some mixing of the filling into the top layer is expected.
- Sprinkle the crumble topping evenly over the batter. Press lightly so it adheres.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Edges should be golden brown. Baking time can vary; check at 35 minutes.
Notes
Inspired by The Baker Chick. The banana flavor is noticeable—if you prefer a subtler banana taste, use slightly less mashed banana. Sweetness is reduced in this version; add extra honey or maple syrup if you prefer it sweeter. The cake firms up and becomes moister after resting for a short time.
Nutrition
Calories: 410 kcal | Carbohydrates: 42 g | Protein: 9 g | Fat: 26 g | Saturated Fat: 10 g | Fiber: 7 g | Sugar: 28 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American, Paleo
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