I bake a lot, and this Paleo Banana Coffee Cake is one I keep returning to when I want something comforting but not heavy. It hits the sweet spot: banana-forward, lightly spiced with cinnamon, and a crunchy walnut top that makes every bite interesting. It’s the kind of cake you can slice for weekend coffee, bring to a brunch, or keep on the counter for a week of breakfasts.

The recipe leans on a handful of paleo pantry staples—coconut flour, tapioca flour, almond flour—and uses ripe bananas and eggs to give structure and moisture. There’s an optional coffee boost in the dry mix if you want a subtle mocha note. The topping layer, with chopped raw walnuts and melted coconut oil, crisps up beautifully in the oven and keeps the cake from being one-note.

It’s straightforward, forgiving, and it bakes in an 8″ or 9″ square pan. No single-bowl magic, but the steps are logical: make a walnut topping, mix wet and dry components separately, combine, layer, bake, rest, and slice. I’ll walk you through the actual steps, explain why they work, and offer practical swaps and storage tips so you get great results every time.

Gather These Ingredients

1 cup raw walnuts, chopped — provides the crunchy topping and toasty flavor.
3 Tbsp coconut oil, melted — binds the walnut topping and adds richness.
2 Tbsp coconut sugar — sweetens the topping with a gentle caramel tone.
2 tsp ground cinnamon — warming spice for both batter and topping.
1 pinch sea salt — balances sweetness in the topping.
3 ripe bananas — main sweetener and moisture source; the riper, the better.
4 large eggs — provide structure and lift.
1 tsp pure vanilla extract — flavor depth.
3/4 cup coconut flour — absorbs moisture and gives a light crumb.
3/4 cup tapioca flour — adds chew and helps the crumb hold together.
3 Tbsp coconut sugar — sweetens the batter without refined sugar.
2 Tbsp instant coffee granules (optional) — for a subtle coffee note; skip if you prefer no coffee.
2 tsp ground cinnamon — echoes the topping flavor in the batter.
1.5 tsp baking powder — gives rise so the cake sets with a tender crumb.
1/4 tsp sea salt — balances and enhances flavors.
1/2 cup almond flour — contributes fat and a tender, nutty crumb.
2 Tbsp coconut sugar — for the optional finishing sprinkle.
1 Tbsp coconut oil — for the optional finishing drizzle or sprinkle binder.
1 tsp ground cinnamon — for the optional finishing sprinkle.

Make Paleo Banana Coffee Cake: A Simple Method

Prepare the walnut topping: in a small bowl stir together 1 cup chopped raw walnuts, 3 Tbsp melted coconut oil, 2 Tbsp coconut sugar, 2 tsp ground cinnamon, and 1 pinch sea salt. Set aside.
Preheat the oven to 350°F (175°C). Line an 8″ x 8″ or 9″ x 9″ baking pan with parchment paper and set the pan aside.
Make the wet mixture: place 3 ripe bananas in a mixing bowl and mash with a fork until mostly smooth (small lumps are fine). Add 4 large eggs and 1 tsp pure vanilla extract and stir until well combined.
Make the dry mixture: in a separate bowl stir together 3/4 cup coconut flour, 3/4 cup tapioca flour, 3 Tbsp coconut sugar, 2 tsp ground cinnamon, 1.5 tsp baking powder, 1/4 tsp sea salt, and 1/2 cup almond flour. If using instant coffee, add 2 Tbsp instant coffee granules to the dry mixture.
Combine batter: pour the dry mixture into the bowl with the wet mixture and beat or whisk for 1 to 2 minutes until the batter is fully combined and relatively smooth.
Assemble the cake: pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the walnut topping evenly over this layer.
Top and finish assembly: pour the remaining batter over the first topping layer and smooth the surface. Sprinkle the remaining walnut topping evenly over the top.
Bake: place the pan on the center oven rack and bake 28 to 30 minutes, until the cake is set (a toothpick inserted in the center should come out mostly clean).
After baking, turn off the oven and leave the cake inside on the center rack for an additional 5 minutes. Then remove the pan from the oven and transfer to a cooling rack. Allow the cake to cool to room temperature before slicing.
Optional additional topping: if desired, stir together 2 Tbsp coconut sugar, 1 Tbsp melted coconut oil, and 1 tsp ground cinnamon in a small bowl and sprinkle over the cooled cake before serving.

Why Paleo Banana Coffee Cake is Worth Your Time

This cake delivers texture and flavor in ways many gluten-free bakes don’t. The almond flour and coconut flour combination gives a tender, slightly dense crumb without the gummy mouthfeel you get when one starch dominates. Tapioca adds just enough chew to make slices hold together when you pick them up. The walnuts crisp up into a pleasant contrast to the soft interior.

It’s also practical. You probably have ripe bananas on hand at some point, and the pantry flours store well. The method separates wet and dry components so you avoid overmixing. Assembly is layered, which keeps that walnut crunch throughout the cake instead of just on top. And it’s versatile—skip the instant coffee if you don’t want the mocha hint, or use the optional finishing sprinkle for an extra pop of sweetness and spice.

Allergy-Friendly Substitutes

If allergies are a concern, you can keep this cake approachable without reinventing the recipe. For a nut-free approach, omit the walnut topping entirely; the cake will still be flavorful, though it loses the crunch. You can also remove the almond flour from the batter and rely more on the flours already listed: coconut flour and tapioca flour will still provide structure, but expect a slightly different texture—denser and a touch drier. In that case, watch the bake time closely and let the cake cool completely before slicing so it firms up.

If someone needs to avoid coffee, leave out the instant coffee granules; the banana and cinnamon carry the flavor just fine. For lower-sugar needs, reduce one or more of the coconut sugar portions—start by cutting the 3 Tbsp in the batter to 2 Tbsp and taste the batter mentally for balance; the ripe bananas bring natural sweetness, so you often can trim some added sugar without sacrificing enjoyment.

Equipment & Tools

8″ x 8″ or 9″ x 9″ baking pan — lined with parchment for easy removal.
Mixing bowls — at least two: one for wet, one for dry.
Fork or potato masher — to mash the ripe bananas.
Whisk or hand mixer — for combining wet and dry mixtures smoothly.
Small bowl — to mix the walnut topping and optional finishing sprinkle.
Measuring cups and spoons — accurate measuring matters with coconut flour.
Cooling rack — to cool the cake to room temperature before slicing.

Errors to Dodge

Three common mistakes can ruin the texture here. First, under- or over-mashing the bananas changes the moisture distribution; aim for mostly smooth with a few small lumps. Second, mismeasuring coconut flour—it’s very absorbent. Spoon and level coconut flour rather than scooping directly from the container. Too much will give a dry, crumbly cake.

Third, don’t skip the short resting time in the oven after baking. Letting the pan sit for five minutes helps the crumb set without an abrupt temperature shock. Finally, if you add the optional finishing sprinkle while the cake is still hot, it can sink in; apply it only after the cake has cooled to room temperature for a visible, textured finish.

Substitutions by Diet

Gluten-free: This recipe is naturally gluten-free when you use the listed flours. Be sure all your ingredients are certified gluten-free if cross-contamination is a concern.

Paleo: The ingredients listed are paleo-friendly as written. Coconut and almond flours, coconut sugar, and coconut oil keep the recipe aligned with paleo principles.

Low-sugar: Reduce one or more coconut sugar portions. Start by lowering the batter’s 3 Tbsp and keep the topping amounts to taste. Because bananas bring sweetness, many people find they can cut added sugar without loss of satisfaction.

Nut-free: Remove the walnuts and omit almond flour in favor of the flours already in the recipe—coconut flour and tapioca flour. Expect a slightly different crumb and allow the cake to cool fully before slicing.

Author’s Commentary

I reach for this cake when I want something that feels indulgent but is built from pantry basics and real food ingredients. The layered assembly is a small step that pays off in texture: you get a little walnut in every forkful, not just a top crust. Instant coffee is optional, but it deepens the flavor in a way that harmonizes with cinnamon and banana—think of it as a backstage enhancer, not a prominent actor.

Small technique notes I find helpful: work quickly once the dry and wet are combined. Coconut flour absorbs fast, and overmixing can lead to a tighter crumb. If your bananas are insanely ripe and watery, drain off a tiny bit of excess liquid before mixing so the batter isn’t too loose. And when you’re deciding whether to use an 8″ or 9″ pan, remember the 8″ will be thicker and take the upper end of the bake time.

Storing Tips & Timelines

Store the cake at room temperature, covered, for up to 2 days. If your kitchen is warm, keep it in the refrigerator in an airtight container for up to 5 days—bring slices back to room temperature or warm briefly before serving to restore tenderness.

For longer storage, slice and freeze individual pieces on a tray until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator or on the counter for a few hours, then warm in a low oven or toaster oven if you like a fresh-from-the-oven feel.

Reader Questions

Q: Can I make this in a loaf pan instead of a square pan?

A: Yes. Use the same batter, but expect a longer bake time because the batter will be thicker in a loaf pan. Start checking at 35–40 minutes and proceed until a toothpick comes out mostly clean. Keep an eye on the walnut topping; if it browns too quickly, tent lightly with foil.

Q: My cake was gummy. What went wrong?

A: Gumminess often comes from too much moisture or underbaking. Check your measurements—coconut flour is the usual suspect. Also confirm your oven temperature with an oven thermometer; some ovens run cool and need a few extra minutes. Let the cake cool completely; cooling helps the crumb set.

Q: Can I skip the topping?

A: Absolutely. The walnut topping adds texture and flavor, but the cake will still be tasty without it. If you omit it, the top will be plain and slightly softer; consider sprinkling a light dusting of cinnamon or the optional finishing sprinkle after cooling.

Save & Share

If you try this Paleo Banana Coffee Cake, save the recipe and pin it where you keep favorite weekend bakes. It’s reliable and approachable, and it rewards small tweaks—less sugar, no coffee, or extra walnuts—without falling apart. Share a slice with a friend or bring it to a casual morning gathering; it travels well and pairs perfectly with a cup of coffee or tea.

Print Recipe Save it for later

Paleo Banana Coffee Cake

A grain-free paleo banana coffee cake with a spiced walnut topping and an optional cinnamon-coconut sugar drizzle. Instant coffee is optional for a coffee flavor.

Prep Time15

Cook Time35

Total Time50

Servings: 1 servings

Ingredients

1 cupraw walnutschopped
3 Tbspcoconut oilmelted
2 Tbspcoconut sugar
2 tspground cinnamon
1 pinchsea salt
3 ripe bananas
4 large eggs
1 tsppure vanilla extract
3/4 cupcoconut flour
3/4 cuptapioca flour
3 Tbspcoconut sugar
2 Tbspinstant coffee granulesoptional
2 tspground cinnamon
1.5 tspbaking powder
1/4 tspsea salt
1/2 cupalmond flour
2 Tbspcoconut sugar
1 Tbspcoconut oil
1 tspground cinnamon

Instructions

Prepare the walnut topping: in a small bowl stir together 1 cup chopped raw walnuts, 3 Tbsp melted coconut oil, 2 Tbsp coconut sugar, 2 tsp ground cinnamon, and 1 pinch sea salt. Set aside.
Preheat the oven to 350°F (175°C). Line an 8" x 8" or 9" x 9" baking pan with parchment paper and set the pan aside.
Make the wet mixture: place 3 ripe bananas in a mixing bowl and mash with a fork until mostly smooth (small lumps are fine). Add 4 large eggs and 1 tsp pure vanilla extract and stir until well combined.
Make the dry mixture: in a separate bowl stir together 3/4 cup coconut flour, 3/4 cup tapioca flour, 3 Tbsp coconut sugar, 2 tsp ground cinnamon, 1.5 tsp baking powder, 1/4 tsp sea salt, and 1/2 cup almond flour. If using instant coffee, add 2 Tbsp instant coffee granules to the dry mixture.
Combine batter: pour the dry mixture into the bowl with the wet mixture and beat or whisk for 1 to 2 minutes until the batter is fully combined and relatively smooth.
Assemble the cake: pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the walnut topping evenly over this layer.
Top and finish assembly: pour the remaining batter over the first topping layer and smooth the surface. Sprinkle the remaining walnut topping evenly over the top.
Bake: place the pan on the center oven rack and bake 28 to 30 minutes, until the cake is set (a toothpick inserted in the center should come out mostly clean).
After baking, turn off the oven and leave the cake inside on the center rack for an additional 5 minutes. Then remove the pan from the oven and transfer to a cooling rack. Allow the cake to cool to room temperature before slicing.
Optional additional topping: if desired, stir together 2 Tbsp coconut sugar, 1 Tbsp melted coconut oil, and 1 tsp ground cinnamon in a small bowl and sprinkle over the cooled cake before serving.

Equipment

Oven
8x8 or 9x9 baking pan
Parchment Paper
Small Bowl
Mixing Bowl
Measuring Cups
Measuring Spoons
Fork
Whisk
Cooling Rack

Notes

10. Optional additional topping: if desired, stir together 2 Tbsp coconut sugar, 1 Tbsp melted coconut oil, and 1 tsp ground cinnamon in a small bowl and sprinkle over the cooled cake before serving.