Yes, this technically is the third iteration of banana bread that I am posting on here. First there was the hearty chocolate chip banana bread, then there was the zucchini banana bread and finally, here is the banana coffee cake! I always buy bananas and inevitably a few get too ripe to eat straight so, what else can I do but whip up some banana bread?

This bread is a delicious crossover between banana bread and coffee cake, meaning it makes a great breakfast, snack or dessert! The cinnamon crumble on top truly makes the bread pop. Eat it right out of the oven or zap it in the microwave for ~20 seconds with a smear of butter and you will not be disappointed.

Ingredients

For the bread

• 3 overripe bananas
• 1/3 cup unsalted butter, melted
• 1/2 cup sugar
• 1 egg
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

For the streusel

• 1 1/2 tablespoon butter (cold)
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees
2. In a large bowl, mash bananas
3. Mix in melted butter, sugar, egg, maple syrup and vanilla
4. In a separate bowl, add flour, baking soda, salt and cinnamon
5. Slowly add flour mixture to banana mixture (I do 1/3 at a time) until just combined
6. Pour batter into an 8×4 loaf pan lined with parchment paper and sprayed with non-stick spray
7. In a small bowl, combine streusel ingredients with a fork (should look like crumbs)
8. Sprinkle streusel mixture over batter
9. Bake for 55-60 minutes or until a toothpick comes out clean
10. Let cool for 10 minutes before removing from loaf pan