Gluten-Free Banana Coffee Cake with Berries

This gluten-free banana coffee cake with fresh berries is ideal for weekend baking. With just two bowls and simple ingredients like overripe bananas, berries, and maple syrup, along with basic quick bread staples, this breakfast cake is a must-try. It’s a healthy-ish sweet treat that pairs perfectly with your morning coffee.

Banana Coffee Cake: A Delicious Breakfast, Snack, or Dessert

This gluten-free and dairy-free banana coffee cake is a satisfying choice for breakfast, a snack, or even dessert—it hits the spot every time!

Easy to Make

I’m super excited about this banana coffee cake with berries recipe because it’s one of the easiest coffee cake I’ve shared up until now. It’s perfect for using up sweet, overripe bananas and fresh, in-season berries.

Moist and Flavorful

This gluten-free coffee cake is incredibly moist, lightly sweetened with maple syrup, and has a light banana flavor, studded with juicy berries throughout. The berries are hinted with cinnamon flavor and drizzled with maple syrup.

A Treat for Banana Lovers

The best part? Once you try this coffee cake, you’ll love it—unless, of course, you’re not a fan of banana flavor. What can I say? Not everything is for everyone!

Banana coffee cake: recipe details

Let’s start, grab some black bananas, yes, the ones that you were probably going to throw away. These bananas are the best for banana coffee cake. They are super sweet, which means I didn’t have to add too much sweetener to this recipe.

First,

Mix the four dry ingredients. I used two flours, a gluten-free all-purpose flour blend and almond flour. The almond flour adds extra protein and keeps the coffee cake moist with a perfect crumb.

Next, 

Whisk the wet ingredients. This means eggs, olive oil, maple syrup or honey, dairy-free milk, fresh lemon juice with zest and vanilla. Add the mashed banana and mix.

Then,

Add the wet mixture into the dry ingredients and briefly mix until just combined.

Spread the batter into a prepared pan. This is where the fresh berries come in. Scatter the berries over the top and press them partially into the batter.

Drizzle with maple syrup and sprinkle with cinnamon. At this point, I often add a sprinkle of poppy or chia seeds.

All this took me about ten minutes to mix up. Now bake for about 35 minutes, and the coffee cake is made. It is best if you wait for about 20 minutes for the banana coffee cake to cool before you dive into it. 

More gluten-free banana recipes to explore

Check out two of my favourites. The Gluten-Free Chai Spiced Banana Bread and the Gluten-Free Chocolate Banana Bundt Cake With Coffee Walnut Glaze, both of these recipes are made with ripe bananas.

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Many thanks!

Kristina xx