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slice of crumb cake on a plate

The Easiest Banana Cream Cheese Coffee Cake – No eggs, no dairy!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 70
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This deliciously moist and tender banana coffee cake is layered with a creamy brown sugar cream cheese filling. Like cheesecake, banana bread, and coffee cake in one, and so easy, you don’t even need eggs!

Ingredients

Scale

Crumble topping:

  • 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour
  • 1 tsp ground cinnamon
  • 3/4 cup (150 g) brown sugar
  • 1/2 cup (113 g) vegan butter, melted
  • 1 tsp vanilla extract

Cream Cheese Filling:

  • 1 banana
  • 8 ounces (226 g) vegan cream cheese, room temperature
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch

Banana Crumb Cake:

  • 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 2 large ripe bananas (about 200 g), mashed
  • 1 tbsp vegan sour cream or dairy free yogurt
  • 2/3 cup (180 g) vegan buttermilk, room temperature
  • 1 tbsp vanilla extract

Optional Finishing Topping: 

  • 1 cup (140 g) powdered sugar, sifted
  • 3 tbsp dairy free milk (such as oat milk)
  • 1 tsp vanilla extract

Instructions

  1. Prep: Preheat the oven to 350F, and grease an 8″ or 9″ springform pan and line with parchment paper. Line one baking sheet with parchment paper. Make sure the 2 bananas for the crumb cake batter are mashed. Keep the 1 banana in the cream cheese filling section whole. Prep the vegan buttermilk.
  2. Roast the banana: Take the 1 banana from the cream cheese filling section, and split it in half. Place the open sides of the banana face down on the parchment paper lined baking sheet, and roast the banana in the oven for 7-10 minutes, until the banana aroma is fragrant. Remove the banana from the oven, and keep the oven on at 350F. Allow the banana to cool while you make the remaining components.
  3. Make the crumble topping: In a medium bowl, whisk together the flour, cinnamon, and brown sugar. Add in the melted vegan butter and vanilla extract, and use a fork to press the butter into the flour mixture until it resembles a crumble topping and all of the dry mixture is wet. Set aside.
  4. Make the cream cheese filling: In a medium bowl, use a hand mixer or a whisk to whisk together the cream cheese, brown sugar, and cornstarch (it’s easier with a hand mixer but can be done with a whisk). Set aside. Now, you can mash the roasted banana too in a separate small bowl. Set aside.
  5. Next, make the banana crumb cake batter: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sea salt. Then in a large bowl, whisk together the granulated sugar, brown sugar, melted vegan butter, mashed banana, sour cream, and vanilla extract until combined. Then add in the dry ingredients, along with the vegan buttermilk. Whisk just until the dry ingredients are incorporated into the wet ingredients, being careful NOT to over-mix. You don’t need a super smooth batter.
  6. Assemble the banana cream cheese coffee cake: Pour half of the banana crumb cake batter into your prepared springform pan. Then add the cream cheese layer, and use an offset spatula to spread the cream cheese to the edges of the pan. Spread the mashed roasted banana on top, and pour the remaining banana crumb cake batter on top, spreading the batter to the edges of the pan. Then finally, top with the crumb topping.
  7. Bake: Place the springform pan onto a baking sheet, and place the baking sheet into the oven to bake for 70-75 minutes for an 8″ pan, and 60-65 minutes for a 9″ pan, or until a toothpick comes out nearly clean. Once baked, remove the banana coffee cake from the oven.
  8. Cool: Allow the coffee cake to cool for 30 minutes before serving.
  9. Serve and enjoy! Use a butter knife to run along the edges of the springform pan and the coffee cake. Then carefully remove the springform pan walls. Make the optional glaze by whisking together the powdered sugar, dairy free milk, and vanilla. Drizzle on top, slice and serve! Enjoy!

Notes

Gluten free: I recommend using King Arthur Measure-for-Measure gluten free flour blend. It’s my favorite! You can use the gram measurements or the cups.

Find it online: https://thebananadiaries.com/vegan-cream-cheese-banana-coffee-cake/