Banana Coconut Coffee Cake with Streusel Topping

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The second I pulled this cake out of the oven, I knew it was going to be UNREAL. The streusel was all caramel-y and crispy and bubbly. And the smell. Oh my god, the smell. It took serious effort to leave my apartment because I just wanted to be surrounded by the aroma of this banana, coconut and cinnamon amazing-ness.

I brought this cake in to work on a night shift and was realllllllllyyyyy hoping there would be at least a piece (or six) left over for me to eat for breakfast when I was done. No such luck. The girls and I polished off the ENTIRE THING  within two hours. Seriously, not even a crumb left. It was absolutely tragic.

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In addition to this cake being super delicious, I’ve also decided that it’s super healthy. Whole wheat flour, bananas, no butter? Forget the brown sugar and sweetened coconut, this thing is packed with so many good things, you might as well be eating celery. At least that’s what I told myself after slice three.

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The cake is ridiculously moist, and the streusel topping adds sweetness and a slightly crunchy element that is just perfection. PERFECTION. I think my intense love for this cake is evidenced by the amount of capital letters I’ve used in this post, don’t you?

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Prep time: 20 minutes | Bake time: 70- 75 minutes | Total time: 2 hours

Yields approximately 16 servings


  • 1 2/3 cups whole wheat pastry flour
  • ½ cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large eggs
  • 1 cup packed brown sugar
  • 1/3 cup canned coconut milk
  • ½ cup coconut oil
  • 4 bananas overripe, mashed
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • 2/3  cups brown sugar
  • 1/3 cup flour
  • ½ cup sweetened shredded coconut
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter

Preheat oven to 325 ° F. Butter and Flour and 9×9 inch baking pan, set aside.

In a large bowl, whisk together sugar and eggs until smooth. Add in coconut milk and coconut oil and whisk to combine. Add bananas, vanilla and almond extract and mix thoroughly.  Stir in shredded coconut

In a separate bowl, mix pastry flour, baking soda, salt and cinnamon. Slowly add to wet ingredients and stir until just combined. Pour batter in to your greased pan.

In a small bowl, combine all ingredients for streusel by hand until crumbly. Sprinkle evenly over the top of the cake.

Place cake in oven and bake for 70-80 minutes, or until center has set. Remove and let cool at least 30-45 minutes before serving.  Enjoy!

Adapted from How Sweet Eats.


6 thoughts on “Banana Coconut Coffee Cake with Streusel Topping

  1. hi jamie
    i was wondering if you think almond flour would work for the gluten free gang?? for the coffee cake as well as the crumble bars
    waddaya think?

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