Banana Bread Crumb Cake with a Vanilla Glaze (Paleo)

There’s banana bread, and then there’s banana bread crumb cake. Think the same cozy, sweet banana flavor—but topped with a buttery, cinnamon-laced walnut streusel and finished with a dreamy vanilla glaze. This recipe is a wholesome spin on a classic comfort treat that feels indulgent but is totally guilt-free (& paleo).

Why You Should Make This Recipe

If you’re a fan of banana bread, coffee cake, or honestly anything with a crumb topping, you’re going to love this banana bread crumb cake. It’s naturally sweetened with ripe bananas, stevia, and maple syrup, and it’s made with nutrient-rich almond flour and walnuts for a protein and fiber boost. It’s the kind of dessert that works just as beautifully as a breakfast-on-the-go or a midday snack.

If you’re in the mood for another cozy recipe, try my dairy-free chewy pumpkin crumb cake with a vanilla glaze—another reader favorite that’s perfect for fall (or anytime you need a little extra comfort).

Banana Bread Crumb Cake Ingredients

• Bananas – Add moisture, natural sweetness, and structure
• Egg – Binds the ingredients and provides lift
• Vanilla – Enhances the sweetness and warm flavor
• Stevia – Adds sweetness without sugar
• Baking soda + Baking powder – Help the cake rise
• Salt – Balances the sweetness
• Cinnamon – Adds warmth and depth of flavor
• Almond flour – Gluten-free base that’s rich and moist
• Crushed walnuts – Adds crunch, protein, and healthy fats
• Crushed walnuts – Provide a nutty, crunchy topping
• Coconut oil – Holds the streusel together and gives richness
• Maple syrup – Natural sweetener that caramelizes beautifully
• Almond flour – Makes the crumble tender and adds protein
• Cinnamon – The star of the crumble—warm and aromatic

See recipe card for quantities.

Protein Calculations

Here’s a rough estimate of the protein content in the full recipe:

• Almond flour (1.5 cups total) – ~36g protein
• Walnuts (1 cup total) – ~15g protein
• Egg – 6g protein
• Bananas (3 medium) – ~3g protein

Estimated total: ~60g of protein for the whole cake
Per serving (1/9 of the cake): ~6.7g protein

Not bad for a dessert-style treat! 🙂

Recipe Alternatives

• Nut-free? Try oat flour instead of almond flour and skip the walnuts (or sub with pumpkin seeds).
• Vegan? Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water).
• No stevia? Use coconut sugar or monk fruit sweetener instead.
• No maple syrup? Honey or agave can work, though flavor will vary slightly.

Storage & Meal Prep

Store leftovers in an airtight container (I love this 10-PACK glass jar containers on amazon for $39).

• Room temp: 2 days
• Fridge: Up to 5 days
• Freezer: Slice and freeze for up to 2 months (wrap individually for easy grab-and-go snacks)

It reheats well in the toaster oven or microwave and tastes amazing chilled too.

FAQ

Other paleo desserts

📖 Recipe

Banana Bread Crumb Cake with Vanilla Glaze Recipe

This gluten-free banana bread crumb cake with vanilla glaze is moist, naturally sweetened, and topped with a cinnamon-walnut streusel. Perfect for breakfast or dessert!

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Course Baked Goods, Dessert, Healthy Snack

Ingredients

  

For the Cake:

• 3 ripe bananas
• 1 egg
• 1 teaspoon vanilla extract
• ¼ cup stevia
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup almond flour
• ½ cup walnuts crushed

For the Streusel Topping:

• ½ cup walnuts crushed
• 4 tablespoon coconut oil
• 5 tablespoon maple syrup
• ½ cup almond flour
• 1 tablespoon or more cinnamon

Instructions

 

• Preheat the oven to 350°F (175°C) and line or grease an 8×8-inch baking pan.
• Mash bananas in a mixing bowl. Add the egg, vanilla, and stevia. Mix until smooth.
• Add baking soda, baking powder, salt, and cinnamon. Stir to combine.
• Fold in almond flour and crushed walnuts until a thick batter forms. Pour into the prepared pan.
• Make the streusel: In a separate bowl, mix crushed walnuts, coconut oil, maple syrup, almond flour, and cinnamon until crumbly.
• Sprinkle the streusel evenly over the cake batter.
• Bake for 25 minutes, or until a toothpick comes out clean and the top is golden.
• Let cool slightly before serving. Optional: Drizzle with a dairy-free vanilla glaze if you like it extra sweet!

Keyword dairy free, gluten free baked goods, paleo, refined sugar free

Breakfast Ideas