Banana Chocolate Chip Coffee Cake

Banana Chocolate Chip Coffee Cake (Gluten-free and dairy-free)

Several years ago when I was expecting my first child, I came across an amazing coffee cake recipe. It had cinnamon and nutmeg which gave it a warm spice flavor. It had sour cream which gave it an incredible moist crumb. It had streusel which gave it crunch and texture that you expect from a coffee cake. It was divine. It also had a lot of calories. And gluten. And dairy. Now that my family is gluten-free and dairy-free, I had to come up with a version of this recipe that has less calories and that my family can eat.

Using very ripe bananas, I was able to cut the sugar in half. Soured almond milk is used in place of sour cream and reduces the amount of fat and calories. Gluten-free flour is used in place of regular flour. I have been making the original version of this coffee cake for over 20 years and I cannot tell the difference between the old version and this new, healthier version. It is just as divine. I hope you like it!

Banana Chocolate Chip Coffee Cake

Banana Chocolate Chip Coffee Cake (Gluten-free, Dairy Free)

Be Well with Liza
This Banana Chocolate Chip Coffee Cake is perfect on a weekend morning with a cup of coffee. It is moist and delicious with a hint of banana and of course – chocolate chips! The streusal filling and topping make this a classic coffee cake and you won't even miss the gluten or dairy. Make this for your next brunch or breakfast!
5 from 1 vote
Prep Time 25 mins
Cook Time 45 mins
Course Breakfast
Cuisine American
Servings 12 slices
Calories 411 kcal

Equipment

  • Oven preheated to 375°
  • Stand Mixer or Hand Mixer with Large Mixing Bowl
  • Small Mixing Bowl
  • Rubber Scraper
  • Bundt Cake Pan

Ingredients
  

For Cake Batter

  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 3 small bananas very ripe
  • ½ cup almond milk
  • 2 tbsp vinegar
  • 2 cups gluten-free flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • cup mini chocolate chips

For Streusel

  • 3 tbsp unsalted butter softened
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • ½ cup walnuts chopped
  • ½ cup pecans chopped

Instructions
 

  • Preheat oven to 375°. Grease and flour a bundt pan and set aside. Add the vinegar to the almond milk, mix and set aside and allow to sour.
  • For Batter: In mixing bowl with mixer, beat softened butter until creamy. Add sugar and mix, scraping down sides of bowl. Add eggs and vanilla and mix until incorporated. Add ripe bananas and soured almond milk and mix until bananas are broken up, scraping down sides of bowl as needed.
    Ingredients used for Banana Chocolate Chip coffee cake
  • To mixing bowl with wet ingredients, add the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt and mix for 1-2 minutes until well incorporated, scraping down sides of bowl as needed. Add chocolate chips and mix in by hand using the rubber scraper.
    Add dry ingredients to wet
  • For Streusel: Stir together softened butter and brown sugar until well mixed. Add in cinnamon and chopped nuts. Set aside.
    Ingredients needed for streusel
  • Add half the cake batter to the bottom of the prepared bundt pan. Sprinkle half the streusel mixture over the batter. Top with the remaining cake batter and then sprinkle with the remaining half of the streusel. Bake in preheated oven for 45 – 55 minutes. Cake is done when toothpick inserted comes out clean and cake springs back when touched. Cool on rack 15 minutes, then turn out to finish cooling. Decorate with sifted powdered sugar if desired. This can be served warm or at room temperature. Enjoy!
    Finished cake, cooling, with powdered sugar

Notes

I used Bob’s Red Mill 1:1 gluten free flour.  It already has xanthan gum added in.  If you are using a gluten free flour that does not have xanthan gum added you will need to add it according to the directions on your flour package. 
The soured milk is an important step because it contributes to the rise of the cake so don’t skip it even if it looks weird.  It will look like curdled milk and that is exactly what you want. 
You want to use VERY ripe bananas –  you know, the ones where the skins are getting almost black.  The more ripe they are the sweeter they get and the sweetness from the bananas allows the sugar to be reduced to 1/2 a cup.  I used 3 small bananas but 2 medium ones would work.  
The cake is done when it springs back after pressing with your finger.  If using the toothpick test, it’s ok for a few crumbs to be on the toothpick when you pull it out, but it should be mostly clean.  
This is really good eaten while still warm from the oven, but will last 3-4 days at room temperature.  You want to keep it refrigerated if you will have it longer then that because the bananas can spoil.  
 

Nutrition

Serving: 1sliceSodium: 261mgCalcium: 91mgVitamin C: 2mgVitamin A: 531IUSugar: 28gFiber: 4gPotassium: 161mgCholesterol: 71mgCalories: 411kcalTrans Fat: 1gSaturated Fat: 11gFat: 25gProtein: 5gCarbohydrates: 47gIron: 1mg
Keyword banana cake, breakfast, brunch, coffee cake, gluten-free, snack cake
Tried this recipe?Let us know how it was!

Published by

Be Well with Liza

Wife. Mom. Registered Nurse. PN1 Wellness Coach, AFPA Certified Holistic Nutrition and Wellness Coach. On a mission to learn how nutrition and wellness impacts our lives and to help others live well. Our bodies are amazing creations and can do amazing things when given the proper support and nutrition!

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