Banana Bread Coffee Cake
I’ve been craving coffee cake all season, and now that it’s finally cool enough in Florida to bake something cozy, this one absolutely hit the spot.
This Banana Bread Coffee Cake is thick, fluffy, and topped with a soft cinnamon crumb that makes it feel extra comforting. It’s made with better-for-you ingredients, but still tastes like the classic coffee cake we all love, perfect for a slow winter morning with a hot cup of coffee.
If you love banana bread and coffee cake, this is the best of both worlds.
What You’ll Need (makes 12 slices):
Banana Bread Base
3 ripe bananas, mashed (about 360g)
¼ cup (60g) natural peanut butter
¼ cup (50g) stevia or monkfruit sugar (any sugar works!)
2 eggs (about 100g)
2 tsp vanilla extract
2 tsp cinnamon
1½ cups (180g) all-purpose flour
½ cup (48g) vanilla vegan protein powder
2½ tsp baking powder
½ tsp baking soda
Pinch of salt
Cinnamon Crumb Topping
⅓ cup (40g) flour
2½ tbsp coconut sugar, monkfruit, or sugar of choice
1½ tsp cinnamon
How to Make It
Preheat your oven to 350°F and lightly grease an 8×8 baking dish.
Mash the bananas in a bowl.
Add the eggs, vanilla, peanut butter, and sugar, and mix until smooth.
Add the remaining banana bread ingredients and mix until just combined.
Pour the batter into the prepared pan.
In a separate bowl, mix together all crumb topping ingredients.
Sprinkle the crumb evenly over the batter.
Bake for 32–38 minutes, until a toothpick comes out mostly clean.
Let cool completely, slice, and enjoy.
Macros (Per Slice, Makes 12)
165 calories | 7g protein | 18g carbs | 8g fat
Macros will vary slightly depending on the brands and sweeteners used, but this is such a fun, balanced twist on a classic.
Cozy, comforting, and perfect with a cup of coffee, this one is definitely going on repeat over here. I hope you love it as much as we did!!!
