Fall Recipes, Sweets, Vegan Food

Vegan 2-in-One Chocolate Chip Banana Bread Coffee Cake


This Vegan 2-in-One Chocolate Chip Banana Bread Coffee Cake is going to blow your mind! Chocolate chip banana bread and coffee cake layered on top of each other with a cinnamon swirl inside. The perfect recipe for weekend baking! I wasn’t sure if combining two of my favourite things would make something even better, or be a total flop. But I am so pleased to say it made something even better!

banana bread coffee cake


This cake looks fancy but is super straight forward and pretty fool proof! If you have made my chocolate chip banana muffins and my cinnamon loaf or coffee cake before, then you will truly have no issues! The only extra step is layering one on top of the other.

It’s simpler to make than you’d think, super pretty looking but requires very little effort!

Happy Wednesday! We made it to June, can you believe it?! I can’t believe how fast this year has gone by. The winter felt sooooo long and slow but now the trees have leaves, it’s warm most days and we have so much summer fun ahead of us!

banana bread coffee cake

The Inspiration:

I made this cake last weekend for Sunday coffee and just threw it together on a whim. I never could have guessed it would turn out SO well and become maybe my new favourite thing. It looks so impressive and tastes incredible, your family and friends will be talking about it for months to come!

I started out wanting to make a banana bread cake in my new bundt pan. But the batter didn’t fill the pan very much and I was worried it would be kinda thin and not very exciting. Then I had the idea to make a batch of my cinnamon loaf/coffee cake batter and put it on top. The thought of a cake made with the flavours of two of my favourite treats was just too good. So I threw a cinnamon sugar layer in between to visually separate the cakes and it worked perfectly!

banana bread coffee cake

Every bite of this cake is such a delicious combination of banana, chocolate, cinnamon and caramelized sugar. I know this is different, but it’s different in the best way!

If you try out this recipe, be sure to leave a rating and review here or take a photo and tag me on instagram!

Looking for more sweet treats?

Classic Vegan Cinnamon Rolls

Bourbon Banana Buttermilk Pancakes (Vegan)


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banana bread coffee cake

Vegan 2-in-One Banana Bread Coffee Cake

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5 from 1 review

  • Author: Liv B
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 pieces


Chocolate chip banana bread and coffee cake layered on top of each other with a cinnamon swirl inside.


Banana Bread Layer:

  • 2 bananas, mashed
  • 1/3 cup vegan butter or coconut oil
  • 3/4 cup sugar
  • 1/4 cup almond milk
  • 1 tbsp ground flax + 3 tbsp water
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup dairy-free chocolate chips

Cinnamon Sugar Swirl:

  • 1/2 cup brown sugar + 3 tsp cinnamon (mixed in a separate small bowl)

Coffee Cake Layer:

  • 1 cup non-dairy milk + 1 tbsp vinegar
  • 1/3 cup cane sugar
  • 1/3 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  1. Preheat the oven to 350 F. Grease a standard 10-inch bundt pan.
  2. Make the banana bread layer: Mix the ground flax seed and water together and set aside.
  3. Mash the bananas in a mixing bowl.
  4. Add the vegan butter, sugar, almond milk and ground flax mixture and stir well to combine.
  5. Add the flour, baking soda and baking powder and stir well to form a thick batter. Add the chocolate chips and stir until just combined.
  6. Pour batter into prepared pan and smooth into an even layer.
  7. Add the cinnamon sugar swirl: mix together brown sugar and cinnamon, then evenly sprinkle over banana bread layer.
  8. Make the coffee cake layer: In a small bowl, combine non-dairy milk and vinegar. Stir to combine then set aside.
  9. In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
  10. In a separate mixing bowl, combine the cane sugar, oil, vanilla extract and milk mixture. Stir to combine. Add the wet ingredients to the dry and stir to form a dough.
  11. Pour batter into pan and spread into an even layer.
  12. Bake in preheated oven for 48-52 minutes, until top is lightly golden brown and cracked, and a toothpick inserted in comes out clean or with a few crumbs.
  13. Let cake cool at least 10-15 minutes. Use a knife to loosen the cake from the sides of the pan. Gently invert onto a cooling rack. Let cool a bit more before slicing and serving! Great served warm :).
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes


  1. Hi liv. What kind of pan would you recommend if I don’t have a bundt pan? I’m thinking of using a loaf pan

  2. Hi Liv! I don’t have a bundt pan, so I made this in an 11×9 casserole dish…ended up fine but was a tad too short for how high the cake rose. Still so so yummy- thanks for the recipe! What is the best way to store and how long would you say it stays fresh?

    • Only a few days! I would freeze or store in an airtight container in the fridge if you need to store for longer. You can always microwave it a few seconds before eating 🙂

  3. Hello,

    You have posted a nice and informative article named Coffee Cake, I learn a lot from your post. Go ahead, keep up the good work.


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