This Dairy-Free Banana Crumb Cake is a stepped up version of the best banana bread you’ve ever had! It’s full of banana flavor, and the pecan crumb topping puts it over the top.

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free.

Banana breads and cakes and desserts of all sorts rank among my personal favorites. You also seem to like them, since they also dominate in my most popular posts on the site (Paleo Chocolate Chunk Banana Bread & Almond Banana Bread are both favorites!!). I love the sweetness and bold flavor that ripe bananas bring to a baked good. It’s seriously hard to make a dry banana bread or cake.

I’m a huge fan of chocolate and banana, but for this banana crumb cake recipe, I resisted the urge to add chocolate. Instead, I kept it pure, with the only adornment being the gorgeous crumbles on top. By skipping the chocolate, we allow the banana flavor to really shine.

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free.

How to make a dairy-free banana cake

The banana cake itself is moist and tender with pure banana flavor and not too much sweetness. It’s similar to banana bread, but a little bit lighter and more cakey. I used Silk soy milk for the liquid in this recipe to keep it dairy free. April is National Soyfoods Month, and I loved this soy swap! The soy milk didn’t leave any flavor, and kept the cake super moist and tender. Check out all the different soy swaps you can make here.

In place of butter in the cake and crumble, I used coconut oil! Coconut oil is one of my favorite ingredients and it works perfectly in place of butter here. Best of all, this cake comes together super quickly and easily. You don’t have to fuss around for too long to get a delicious result.

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free.

The crumble is always my favorite part of anything. As usual, I totally picked the crumble off the top of this cake. The dairy-free crumble was soft and crispy and crumbly, and I didn’t miss the butter one bit. The coconut oil definitely did the job at bringing the lush richness and mouthed to the crumble topping. I’m always a fan of nuts for texture so I added in chopped pecans. If you’re not into nuts than feel free to skip them.

This cake got me more praise and high fives and full-on raves than I’ve gotten in a while. If you’re a banana fan, this one’s for you! Enjoy :)

More banana favorites…

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free.
Rachel Conners

Banana Crumb Cake (Dairy Free)

4.67 from 6 reviews
This Dairy-Free Banana Crumb Cake is a stepped up version of the best banana bread you’ve ever had! It’s full of banana flavor, and the pecan crumb topping puts it over the top.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices

Ingredients
 

For the cake

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 ripe bananas
  • 1/2 cup coconut oil, room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Silk soy milk

For the crumb topping

  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup coconut oil, melted
  • 1 cup pecans, chopped (optional)

Instructions
 

  • Preheat an oven to 350°F. Butter and flour a 10-inch springform pan or a 9×13” baking pan.
  • In a stand mixer fitted with a paddle attachment, mash the bananas until smooth. Add coconut oil and beat until combined with no lumps, and then add sugar, eggs, soy milk, and vanilla extract.
  • Add in the flour, baking powder, and salt. Mix on low until just combined.
  • Prepare streusel by combining all the ingredients in a medium bowl. Use your fingers to combine the ingredients and form course crumbles.
  • Spread banana batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. If using a springform pan, remove the sides from the pan and slide the cake onto the rack. If using a 9×13”pan, let cool for at least one hour in the pan.
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 Disclosure: This post is sponsored by the Soyfoods Association of North America in conjunction with Blog Meets Brand. I received a free sample of the product and was compensated for my time. All opinions are my own.