Gluten Free Banana Coffee Cake with Peanut Streusel

This Gluten Free Banana Coffee Cake is soft, tender, and packed with banana flavor - but the real star is the crunchy peanut streusel on top. It adds just the right amount of salty-sweet contrast and an irresistible texture in every bite. Perfect for breakfast, brunch, or an afternoon snack. And yes, it’s the kind of cake that keeps you coming back for one more slice.

Recipe Ingredient Notes

Gluten Free Flour: I tested this gluten free banana coffee cake using my own gluten free flour blend, as well as Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. All three produced a lovely, tender crumb. While I haven't tested every brand out there, there's no reason other gluten-free blends wouldn’t work just as well. The blends I used do contain xanthan gum. If yours doesn’t, add a little less than ½ teaspoon to the dry ingredients.

Peanut Butter: I use Jif Peanut Butter for this recipe and prefer the conventional style over organic when it comes to baking. Natural or organic nut butters made with just one ingredient often result in dry, crumbly cake. I haven’t tested this recipe with other types of nut or seed butters, so I can’t say how they’d perform.

Roasted Peanuts: I use salted Cocktail Peanuts in the peanut streusel. Please make sure that whatever peanuts you use are gluten-free and do not contain any random seasonings. This is often the case with Dry Roasted Peanuts. Believe me, garlic and onion do not go well with bananas here.

Bananas: Make sure to use ripe bananas, with lots of brown spots, but they shouldn't be mushy. Ripe bananas not only provide sweetness but also moisture in the banana coffee cake.

Butter & Oil: I love using part melted butter and part vegetable oil in gluten free coffee cakes. This way, the cake gets some of the delicious buttery taste but also stays moist thanks to the oil. If you prefer not to use vegetable oil, you can use grapeseed oil or a very mild-flavored olive oil. I have not tested this recipe with coconut oil.

Gluten Free Peanut Butter Streusel

If you know me, you know I can’t resist a good streusel topping when it comes to coffee cakes. I use salted, roasted peanuts for the perfect salty crunch. Just be sure to give them a rough chop- either in a small food processor, with a knife, or by sealing them in a zip-top bag and giving them a few good whacks with a rolling pin.

1. Begin by melting the butter in a small microwave-safe bowl. Since it's only a small amount, this should only take 30-60 seconds. Allow it to cool for a few minutes.
2. While the butter is cooling, combine the gluten free flour, light brown sugar, chopped peanuts, cinnamon, and kosher salt in a mixing bowl. Whisk these ingredients together.
3. Using a fork or a small spatula, gently blend the dry ingredients with the melted butter until crumbles start to form. Be careful not to overmix.
4. Place the peanut streusel topping in the refrigerator while you prepare the gluten free cake batter for the Banana Coffee Cake. You can also freeze the crumb topping for up to 3 months. While I haven't tried this yet, I think it would make a delicious addition to my Gluten Free Peanut Butter Banana Bread.

Gluten Free Banana Coffee Cake

This recipe is written for an 8x8-inch baking pan. If you use a 9x9 pan, the banana coffee cake will be thinner and bake more quickly, so keep an eye on the timing. No stand mixer needed here - just a few bowls, a whisk, and a flexible spatula will do the trick.
Before you start on the banana coffee cake batter, be sure to have the peanut butter streusel prepped and chilling in the fridge.

1. Preheat the oven to 350°F. Lightly spray the 8x8 cake pan with nonstick cooking spray and line with parchment paper. Make sure to leave some overhang so you can remove the finished cake without any problems. Set aside.
2. In a microwave safe bowl melt the butter. Then combine it with the oil and allow to cool for a few minutes.
3. While the butter-oil mixture is cooling, combine the gluten free flour, baking soda, cinnamon, and kosher salt in a small bowl. Make sure to sift or stir it together. Set aside.
4. In a large mixing bowl, mash 220 grams of ripe bananas with a fork until smooth, with no large chunks remaining.
5. Add the brown sugar, large egg, peanut butter, and vanilla extract. Whisk until fully combined and smooth.

6. Next, add the slightly cooled butter-oil mixture to the whisked egg and sugar. I recommend doing this in two stages - it makes it easier to incorporate without scrambling the eggs or struggling to whisk everything at once.
7. Once your wet ingredients are fully combined, fold in the dry ingredients. This is easier with a flexible spatula than a whisk. Mix until a smooth cake batter has formed.
8. Transfer the gluten free banana coffee cake batter to the prepared baking dish. Use a spatula, spoon, or small offset to smooth it out evenly.

9. Top the cake batter with the peanut crumb topping. Make sure to crumble it up into smaller pieces and gently press down the streusel topping with the back of a spoon or clean hands. This ensures it sticks to the cake.
10. Place the cake into the fully preheated oven and bake for 40-45 minutes. The crumb top of the cake will be golden brown, and a cake tester or toothpick inserted in the center of the cake comes out clean. If you prefer using a digital thermometer, the internal temperature in the center of the cake is above 200F. Baking times always depend on the size of the baking pan used as well as your oven. (The recommended baking time is for an 8-inch square baking pan)
11. Remove the banana coffee cake from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. Allow it to cool completely before slicing - just like banana bread, it can seem gummy and overly moist if cut while still warm.

Serving Ideas for Banana Coffee Cake

Here are some tasty ways to enjoy this moist and flavorful banana coffee cake:

• Plain and Simple: This coffee cake is packed with banana flavor and a crunchy peanut streusel. And it's perfect on its own. Serve it at room temperature with a cup of coffee or tea for a cozy start to your day or an afternoon pick-me-up.
• Warm with a Dollop of Whipped Cream: A gently warmed slice topped with freshly whipped cream makes for a comforting and slightly indulgent dessert. It’s also great with a scoop of vanilla ice cream if you're serving it after dinner.
• With a Light Dusting of Powdered Sugar: For a quick, elegant touch, dust each slice with a bit of powdered sugar right before serving. It adds a subtle sweetness and makes the cake look extra special.

Storing Gluten Free Banana Coffee Cake

To keep your banana coffee cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. The streusel topping may soften over time due to the moisture from the banana cake.

For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Just make sure to let it cool completely before storing. Allow it to come to room temperature or warm it slightly before serving for the best texture and flavor.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.