This gluten-free chocolate banana crumb coffee cake is rich, fudgy, and incredibly moist, with deep chocolate flavor, subtle banana sweetness, and a thick, buttery chocolate crumb topping that melts into every bite.
Made with ripe bananas, applesauce, and sour cream (or Greek yogurt), this moist gluten-free coffee cake has a tender, bakery-style crumb while still feeling a bit more wholesome than a traditional chocolate cake. The combination of cocoa powder, melted chocolate, and chocolate streusel makes it indulgent without being overly sweet.
It’s the kind of cake that works just as well for breakfast with coffee, a cozy afternoon snack, or an easy gluten-free dessert that no one will guess this banana chocolate breakfast cake is gluten-free. Other great gluten free desserts are Gluten Free Banana Crumb Cookies and Gluten Free Maple Peach Cake.
Why You’ll Love This Chocolate Banana Coffee Cake
- Ultra moist and fudgy texture thanks to bananas, applesauce, and melted chocolate
- Naturally sweetened flavor from ripe bananas without overpowering chocolate
- Gluten-free but bakery-worthy—no dry or gritty texture
- Rich chocolate crumb topping that stays soft and buttery
- Perfect for brunch, snacking, or dessert
Ingredients for Gluten-Free Chocolate Banana Crumb Coffee Cake
Chocolate Banana Cake
- 2 cups gluten-free 1:1 baking flour (Bob’s Red Mill recommended)
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- ½ cup unsweetened applesauce
- ¾ cup sour cream or unsweetened Greek yogurt
- 3 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- ½ cup semi-sweet chocolate chips, melted
Chocolate Crumb Topping
- ½ cup gluten-free flour
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 5 tablespoons unsalted butter, cold and cubed
- ¼ cup powdered sugar
How to Make Gluten-Free Chocolate Banana Crumb Coffee Cake
Make the Chocolate Crumb Topping
In a medium bowl, mix the gluten-free flour, brown sugar, and cocoa powder.
Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until crumbly.
Refrigerate while you prepare the cake batter.
Make the Chocolate Banana Cake
Preheat oven to 350°F. Grease a 9×13-inch baking pan or line with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mix the mashed bananas, applesauce, sour cream, eggs, oil, vanilla extract, and almond milk until smooth.
Stir in the melted chocolate until fully combined.
Add the wet ingredients to the dry ingredients and gently mix just until combined. Do not overmix.
Let the batter rest for 10 minutes—this helps hydrate the gluten-free flour and prevents a gritty texture.
Spread the batter evenly into the prepared pan. Sprinkle the chilled chocolate crumb topping evenly over the batter.
Bake for 35–40 minutes, removing the cake when the center is just set and still slightly soft. Avoid overbaking.
Cool for 15 minutes, then dust with powdered sugar if desired.
Baking Tips for the Best Gluten-Free Coffee Cake
- Use very ripe bananas for the best sweetness and moisture
- Chill the crumb topping so it stays distinct and buttery while baking
- Rest the batter to improve texture with gluten-free flour
- Do not overbake—slightly underdone equals fudgy and moist
How to Store Gluten-Free Chocolate Banana Crumb Coffee Cake
This gluten-free banana coffee cake is best enjoyed within the first 2 days, but it will keep at room temperature for 3–4 days.
Cover loosely with foil or plastic wrap. Avoid airtight containers, which can trap moisture and soften the crumb topping.
Gluten-Free Chocolate Banana Crumb Coffee Cake
Ingredients
- 2 cups Gluten-Free Baking Flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 medium ripe bananas mashed mashed (about 1 cup)
- ½ cup unsweetened applesauce
- ¾ cup sour cream
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- ½ cup semi sweet chocolate chips melted
- CHOCOLATE CRUMBLE
- ½ cup Gluten-Free Baking Flour
- ½ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 5 tbs cup cold butter cut into small cubes
optional chocolate drizzle
Instructions
- Make the Crumble
- In a large mixing bowl, mix gluten-free flour, brown sugar, and cocoa powder.
- Add the cold butter pieces and use your hands or a pastry cutter to form a crumbly texture. Place in refrigerator until the batter is ready to put into the oven.
- CAKE
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line with parchment paper
- In a large mixing bowl, whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, salt
- In a medium bowl mix the mashed bananas, applesauce, sour cream, eggs, oil, vanilla extract, and almond milk until smooth.
- Stir in the melted chocolate until just combined
- Gradually add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.
- Let the batter rest for 10 minutes to help the gluten-free flour absorb moisture.
- Pour the batter into the prepared baking pan and spread evenly.
- Sprinkle the chocolate crumble evenly over the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Optional
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