My mom and husband are not fans of bananas. BUT they do love my coffee cake banana bread and rightfully so because it’s freaking delicious!
And I think I finally figured out why! It’s because I do things VERY differently from what most banana bread recipes call for… I don’t use overly ripe bananas. Eeek! I know…
However, it makes a huge difference! Enough so my mom will actually ask me to keep a few slices or muffins for her when I make it, and this recipe calls for the most bananas I’ve ever seen in banana bread recipes. So it secretly makes me happy my mom loves it as much as we do 🙂 The kids always ask for seconds too.
You can bake this as a whole loaf, break it up into regular or mini-size muffins, or what we’ve done recently is use a rectangle pan (sooo good this way). Just adjust the baking time accordingly.
THE INGREDIENTS for Coffee Cake Banana Bread
Here is a quick list for reference when you’re shopping or to see if you have everything you need already.
- 4 medium sized (medium) ripe bananas
- 2 eggs
- 1/2 cup Butter (or vegan butter, applesauce, coconut oil)
- 2 TB yogurt (or vegan yogurt)
- Organic cane sugar
- Brown sugar
- Vanilla
- Cinnamon
- Nutmeg (optional)
- Unbleached white flour | white whole wheat flour | OR my new Favorite Pamela’s GF Flour
- Baking soda
- Baking powder
- Himalayan salt
ADDITIONS + SUBSTITUTIONS
These are based on my personal experience of having different flours, running out of bananas, or substituting sugars.
- Pamela’s Gluten Free Pancake + Baking Flour Mix – I LOVE using this instead of regular flour. It’s light, fluffy, gluten-free, and so good!
- Pumpkin – one time we only had one banana by the time we wanted to make banana bread. One medium squished banana equals about 1/3 cup, so I used one cup of pumpkin instead. And it’s GOOD. You can always switch up the recipe by using pumpkin; not just when you’re out of bananas 🙂
- Hemp hearts – I add 3 TB to the whole recipe.
- Feel free to add nuts, berries, chocolate chips to taste!
CHECK OUT: HEALTHY & DELICIOUS PUMPKIN CRUNCH BANANA BREAD MUFFINS
And that’s it!
Find the recipe down below. This can be baked as a loaf, in a sheet pan, or into any size muffins you’d like. Sometimes I’ll do a little of both to appease the kiddos and be able to share.
Come back and let me know how it turned out for you, and if you added any yummy additions.
Happy baking!
Cinnamon Crunch Banana Bread
Ingredients
BREAD BATTER
- 1/2 cup butter softened or applesauce, vegan butter, coconut oil
- 3/4 cup organic cane sugar sometimes I reduce this to 3/4 cup
- 2 tbsp brown sugar
- 2 eggs
- 2 tsp vanilla
- 4 medium Bananas (smashed) for mild banana taste, use just ripened bananas – not brown
- 2 tbsp yogurt (dairy or vegan)
- 2 cups flour (unbleached white or white whole wheat)
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 3 tbsp hemp hearts (optional)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 Dash sea salt
CRUMB TOPPING
- 3/4 cup flour
- 1/4 cup quick oats
- 1/2 cup brown sugar
- 5 tbsp cold butter (diced)
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°
- In a large mixing bowl combine the softened butter and sugars, beat until frothy.
- Add in the eggs and vanilla and mix until well combined.
- Mash the bananas. Then stir in the mashed bananas and yogurt into the butter mixture. Stir until combined.
- In a separate bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt, and any extras you're using (hemp hearts, flax seed, chia, nuts, etc.)
- Pour the wet mixture into the dry and stir until just combined – don't overmix or it will get very dense. Set aside and make crumb topping.
- FOR CRUMB TOPPING: Add all the ingredients into a bowl and dice up with a pastry cutter until the butter is pea sized. Set aside.
- Pour a layer of the batter into prepared pan. Add some crumb mixture on that layer. Add the final layer of batter on top of the crumb mixture and swirl with a knife or spatula. Add crumb topping on top.Repeat until gone.
- Bake for 30-45 minutes until golden brown on top.
Notes
