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chai-spiced banana coffee cake

Chai-Spiced Banana Coffee Cake

Lexi Finke
This Chai-Spiced Banana Cake is the most delicious hybrid between banana bread and coffee cake but with warm chai spices that give all the fall feelings. It's sweetened with banana and coconut sugar and can easily be made gluten-free!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 9 slices

Equipment

  • 8x8 square baking pan

Ingredients
  

Wet Ingredients:

  • 1 cup mashed ripe banana ~3 bananas
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/3 greek yogurt plain or vanilla
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract

Dry Ingredients:

  • 1 cup all-purpose flour spooned & leveled, can substitute gluten-free flour / or cassava, see above for exact measurements
  • 1/4 cup oat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cardamon
  • 1/4 tsp cloves

Cinnamon Sugar Layer:

  • 3 tbsp coconut sugar
  • 1 tbsp cinnamon

Crumb Topping:

  • 1/4 cup oat flour
  • 1/4 cup coconut sugar
  • 3 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/8 tsp ginger
  • 1/8 tsp cloves

Instructions
 

  • Preheat the oven to 375 degrees F.
  • In a mixing bowl, whisk together all wet ingredients: mashed banana, eggs, greek yogurt, coconut sugar, vanilla extract, and coconut oil.
  • In a separate small bowl, mix together dry ingredients. Add the dry ingredients to the wet ingredients and gently mix with a spoon until combined.
  • Using the same dry ingredients bowl, combine coconut sugar and cinnamon for the swirl layer.
  • Add half of the batter to a greased and parchment paper-lined 8x8 baking dish. Sprinkle all of the cinnamon swirl on top. Spoon the remaining half of the batter on top and spread the best you can (if it's not perfect, no worries!)
  • In the same small bowl, combine all ingredients listed for crumb topping. Gently mix until a crumble forms. Sprinkle over the top.
  • Bake at 375F for about 30-35 minutes. Remove from the oven and slice into 9 pieces. Best if served warm. Enjoy! :)

Notes

See above notes for specific gluten-free substitutions and exact measurements.
Store in a ziplock bag for 3 days or in the fridge for up a week. 
Keyword banana coffee cake, chai spiced banana coffee cake, coffee cake, coffee snack cake, gluten free coffee cake, paleo coffee cake
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