Banana-Coconut Crumb Cake

Banana-Coconut Crumb Cake
Makes 12 pieces

This crumb cake is dairy free, just the way Alex likes it. It’s delicious, which is good for the rest of us. Read the original post here.


For the cake:
1/2 cup oil
2 eggs
2/3 cup sugar
1/2 cup almond milk
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
pinch salt
1 very ripe banana, diced
1/4 cup sweetened shredded coconut

For the crisp topping:
1/4 cup slivered almonds
1/3 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons neutral oil

Preheat oven to 350°F. Grease a 9 by 9-inch baking pan. Combine the almond milk with the oil, eggs, sugar, and vanilla. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Fold the dry ingredients gently into the wet ones until combined. Gently fold in the bananas and the coconut. Pour into the pan.

In a mini food processor, grind the almonds for a few pulses until coarsely chopped. Add remaining crisp topping ingredients and process into into a dry dough. Distribute bunches of topping over the top of the cake.

Bake for 40-45 minutes, until the top of the cake has risen, the crumbs are golden, and a toothpick inserted into the cake comes out clean.

Posted in: Just Recipes
  • BreBeauty

    This looks amazing, I can almost smell it! This may make me sound dumb, but I never even thought of a flavored coffee cake before, but banana and coconut sounds heavenly! I just purchased my first container of Almond Milk over the weekend-too scared to try it-but now I think I’m going to bake this instead!

    • BGSK

      try it! i think you’ll like!

  • Morningglory

    The third ingredient down is 2/3 cup of…..?

    • BGSK

      sugar! fixed now–thanks for catching. -c

  • carrie

    would soy milk work in place of the almond milk?  It looks delish, I always have soy on hand, but not almond…


    • BGSK

      absolutely! you might need to adjust the sugar depending on how sweet the soy milk you use is.

  • Amelia Stanley

    Made this for a brunch party this weekend. Didn’t feel like buying almond milk, so subbed in skim milk instead and it worked just fine. Cake has great texture and flavor and the crumb topping is delish!

  • NR

    Yikes. The flavours were great, but the cake came out rather dry, and didn’t rise very much (my baking soda and baking powders aren’t old though)… it didn’t ever “pour” into the cake pan, was much too solid… could I increase the liquid slight without damaging the cake, or do you have other suggestions? Thanks!

  • Sarah

    What kind of oil did you use in this? (would Filippo Berio’s Extra Light Virgin Olive Oil work?)

    • BGSK

      I used safflower oil. With olive oil, you might actually taste the oil, so if that’s okay by you – go for it! But normally I pick canola, safflower, or grapeseed.

  • Pingback: Dairy Free Desserts « Weekly Sauce()

  • Elske

    I added walnuts and dates, and used coconut milk instead of almond milk. In the oven now..

    • BGSK

      Yum! Thanks for sharing – hope it was delicious!

  • Delta

    Made this 4 days ago and was amazed at the result. It was moist, perfectly textured, and delicious. I subbed trader joes light coconut milk for almond milk, also replaced half the oil with 1/2 cup unsweetened organic apple sauce. Used a 9×12 glass baker, unlined and lightly oiled. Baked in convection oven at 350 setting. Was ready in 35 min. Extremely rewarding for so little effort. Also kept well in fridge for these 4 days while I ate it:) Next time will reduce sugar as coconut milk and apple sauce have naturally occurring sugars, and will use 2 bananas instead of one. Thank you for the wonderful recipe. Oh, and I did not use flaked coconut.

  • Delta

    Typo: 1/4 cup unsweetened apple sauce, rather than 1/2 cup. The total of oil and apple sauce is 1/2 cup.

  • Nuraishah Rashid

    mines in the oven! this recipe is too easy for me not to try so i had to! i loved that you used oil and the crumble makes the banana cake extra special! thanks!

    • BGSK

      So glad you enjoyed!

  • Recipeseeker

    Added 1/4 cup ground almonds to recipe in addition to the coconut, also an extra banana to this recipe. Cake turned out light and fluffy (slightly dry) but not enough banana flavor -actually rather bland. I like the fact that even with the crumbly topspin it is still not too sweet.

Need more desserts? A Baker's Dairy-Free Dozen.

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