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+ servings

Cinnamon Streusel Coffee Cake Banana Bread

Enjoy all the flavors and textures you love about coffee cake and banana bread all in one irresistible cinnamon streusel-covered loaf!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 loaves banana bread (10 slices each)


  • 3/4 cup coconut sugar or brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup plain yogurt
  • 1/3 cup buttermilk
  • 2 large eggs
  • 4 medium ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup white whole wheat flour
  • 1/3 cup coconut sugar or brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 cup chopped pecans
  • 1/4 cup cold butter cubed


  • Make the bread: Preheat oven to 350F. Lightly grease two 9-in loaf pans. Set aside.
  • In a large bowl, beat sugar, oil, yogurt, buttermilk, eggs, banana, and vanilla until smooth. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Gently fold flour mixture until batter is just combined. Scrape batter into prepared pans and set aside for a moment.
  • Make the streusel: In a medium bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over two banana bread batters, gently pressing crumbs into batter to adhere.
  • Bake banana bread at 350F 50-55 minutes or until a toothpick comes out clean. Cool bread completely in pans on a wire cooling rack. Once bread is cooled, remove from pans, slice, and serve.


Store bread in an airtight container at room temperature up to 2 days. Bread may also be frozen up to 2 months.