Banana Coffee Cake with a Crumble Topping

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Banana Coffee Cake  with a Crumble Topping

I always think banana bread when those bananas are nice a ripe on the counter.  Today I decided to make more of a breakfast cake in a 9 inch pan.  Slicing the bread with a side of fresh fruit was a  perfect weekend breakfast with our coffee as we sit outside enjoying the amazing Florida weather.



  • 1 1/2 cups flour
  • 3/4 cup coconut sugar or cane sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 bananas, ripe
  • 2 large eggs
  • 1/4 cup milk
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond butter or organic peanut butter
  • -----Crumble Topping----
  • 2 cups coconut sugar or brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1 stick unsalted butter, cold and cubed


  1. Preheat oven to 350 degrees F.  Spray a round 9 inch cake pan with coconut spray.  

  2. In a medium mixing bowl add flour, sugar, baking soda, baking powder, cinnamon and salt.  Whisk together to incorporate completely.

  3. In another mixing bowl mash bananas then add in eggs, melted butter, milk, vanilla and peanut butter.  Combine well.  

  4. Combine banana mixture to the dry ingredients and incorporate well.  Pour into your prepared baking pan.  

  5. In a mixing bowl add in sugar, flour and cinnamon.  Mix together with a fork.  Add in butter and use your hands to combine together.  It will be in lumps.  Top banana mixture with crumble topping.

  6. Bake for 45-53 minutes or until the center of the cake comes our clean when a toothpick comes out clean.  Let cool then slice into wedges.  Enjoy

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