Category: Breakfast

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

What a mouthful! This recipe is packed with flavor from the banana and chocolate chips while the zucchini keeps it moist and light. There is enough batter for 2 loaves or 2 dozen muffins or in my case, one of each! The bread tastes like dessert but since it has a fruit AND a vegetable in it, I think it is perfectly reasonable to have it for breakfast or a snack, right?

Total Time Required: 1 hour – 1.5 hours

Prep Time: 20 minutes

Yields: 2 loaves or 2 dozen muffins

Ingredients

• 4 large eggs
• 2 cups sugar (reduce to 1 1/2 cups for less sweetness)
• 1 cup vegetable oil
• 2 ripe bananas, mashed
• 1 tablespoon vanilla extract
• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 1/2 cups shredded zucchini
• 2 cups chocolate chips

Directions

1. Preheat oven to 350 degrees
2. Shred zucchini on the medium or large side of a stand grater
3. Place shredded zucchini in a paper towel and gently squeeze out moisture just enough that the paper towel becomes wet but moisture is not dripping out much (you don’t want the zucchini dry but you also don’t want it too watery) — be sure to measure the zucchini after you squeeze out excess water!
4. Beat eggs in a medium bowl
5. Add sugar, oil, mashed bananas and vanilla and mix well
6. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt
7. Slowly whisk dry mixture into egg mixture
8. Fold in zucchini with a rubber spatula
9. Fold in chocolate chips
10. Pour batter into greased 9×5 loaf pans or muffin tins
11. For loaves, bake for 50-60 minutes and for muffins, bake for 20-25 minutes or until a toothpick comes out clean

You’d never know this hearty banana bread is made from healthier alternatives such as whole wheat flour, oats, maple syrup and Greek yogurt. This bread makes a great breakfast, snack or dessert!

Prep Time: 20 minutes

Total Time Required: 1.5 hours

Yields: 10 slices

Ingredients

• 1 1/2 cups oats
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 4 medium over-ripe bananas
• 2/3 cup maple syrup
• 4 tablespoons salted butter, melted
• 1/4 cup almond milk (or other milk)
• 3 tablespoons plain Greek yogurt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Directions

1. Preheat oven to 350 degrees
2. Spread oats in a single layer on a baking sheet and toast for 10 minutes
3. Line 9×5 loaf pan with parchment paper and spray with nonstick spray
4. In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon and toasted oats
5. In a large bowl, mash bananas and whisk in maple syrup, melted butter, almond milk and Greek yogurt. Whisk in eggs one at a time, followed by vanilla extract
6. Slowly stir in the flour mixture until just combined
7. Stir in chocolate chips
8. Bake for 30 minutes, cover with aluminum foil and bake for additional 35 minutes until a toothpick comes out clean
9. Let cool and serve!