Coffee cake banana bread

I’m always looking for ways to use up over-ripe bananas. Aren’t we all? Well, this Banana Bread Coffee Cake is my new favorite banana recipe. Loaded with banana flavor, this cake is perfect for breakfast, brunch or even dessert! This classic banana bread recipe is topped with a sweet crumb topping making it a cross between a quick bread and coffee cake! Coffee Cake Banana Bread is sure to be a new favorite! So far, I’ve only had my hopes dashed, but the dream is still alive.



3 brown bananas, mashed

¼ cup maple syrup

1 teaspoon vanilla extract

3 eggs

½ cup almond butter (or other nut/seed butter)

¼ cup coconut flour

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

pinch of salt

For the toppings

4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)

2 tablespoons coconut sugar

2 tablespoons almond flour

1 teaspoon cinnamon

¼ cup pecans, crushed



  • Preheat oven to 350 degrees. Grease a8x4 loaf pan with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
  • In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  • Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
  • Pour batter into baking dish. Place on a baking sheet.
  • In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
  • Place chunks of the toppings all around the top of the banana bread mixture.
  • Place in oven to bake for 50 minutes.
  • Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.