Crushing the Competition Banana Coffee Cake

bananabread

Perfect for after a cold run, this banana coffee cake is a delicious balance of sweet and healthy. A subtle banana flavor with a crunchy topping... You will find it won't last long because you can't help but have another piece!

  • 1 ½ Cup flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas
  • 1/4 cup truvia (or 1/2 cup sugar)
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup greek yogurt

Topping

  • ¼ cup maple syrup
  • 2 tablespoons flour
  • 1 tablespoon melted coconut oil
  • 2 tablespoons oats
  • 3/4 cup chopped pecans or walnuts

Coaching: Preheat oven to 375, spray a bread pan, muffin tins, or a 9x9 square casserole dish. Combine all dry ingredients in a large bowl. Combine wet ingredients in a smaller, separate bowl, then mix into the dry being sure to combine but not over stir! Pour batter into prepared pan. Mix topping ingredients together, pour over top the batter and then using a fork, press the topping into the batter so it won't crumble off when baked. Cook 15min for muffins, or 20-40min for bread. Check every 5min after 20min until toothpick comes out clean.