This lightened-up cinnamon sugar banana coffee cake uses bananas and Greek yogurt to add flavour and moisture to a delicious cake that’s healthy enough to enjoy for breakfast!
There are two types of people in this world: cake people and frosting people. And I am most definitely a cake people. Err… person.
It’s not that I don’t like frosting (okay, I kind of don’t like frosting); I just don’t like it as much as I like cake. This is why I prefer muffins to cupcakes, whipped cream to buttercream, and why I’ll usually leave the frosting hanging out on the plate while I go back for another slice of cake — sweet carby doughiness just makes me weak in the knees.
And the funny thing is that I’ve always been this way — even back in the day when my sweet tooth was a whole heck of a lot more insatiable. I used to boast about how nothing was too sweet for me, and while I wouldn’t necessarily say that frosting is too sweet, it was never my jam. A texture thing, maybe? I’ve never been big on cheesecakes for the same reason.
But things like muffins, cookies, donuts, brownies, and [minimally-frosted] cakes? Yes. Please. Thank you. MORE.
So what’s all that have to do with today’s recipe?
Well, today’s recipe happens to be a particular kind of cake. A coffee cake… which is a cake that you can serve with coffee (or tea) that may or may not actually have coffee in it (this one doesn’t).
Honestly, I have no idea how it differs from a muffin or a quick bread other than the shape of the pan you pour it in, but hey… it’s sweet, it’s doughy, it’s [frosting-less], and it’s eaten with coffee in tow — you’re not going to find me calling it out on naming issues.
You will find me repeatedly standing over my kitchen counter picking away at “slivers, edges, and ugly pieces,” though… all in the name of experimentation, obviously…
So let’s talk deets, shall we?
As with most of my other recipes, I made this one healthier for you guys without sacrificing on taste, and I did that by using two of my favourite ingredients to bake with — bananas and Greek yogurt.
That combo is killer when it comes to lightening up baked goods while still keeping them soft, tender, and flavourful. Seriously killer. But this recipe is a little bit different in that it doesn’t call for adding mashed bananas to the actual dough. Instead, they’re sliced and layered between the batter and sprinkled with a little bit of cinnamon and coconut sugar.
The result is a ridiculously soft cake that tastes like bananas and cinnamon with subtle caramel undertones. The actual banana slices add a nice caramelly feel to the texture, and the cinnamon-sugar streusel topping is just the icing on the cake. You can totally leave it off if you don’t feel like taking the extra step — the cake is still amazing without it — but it definitely adds a nice little boost to the flavour and texture.
Other than that, there’s not much else to say besides bon appetit! I know there’s a few more steps in this recipe than there are in my others, but don’t let that scare you — it couldn’t be easier, and the result is definitely worth the extra 5 minutes.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
For the crumble topping:
- 1/2 cup (60 g) all-purpose flour
- 2 Tbsp (30 ml) coconut oil, melted
- 3 Tbsp (36 g) coconut palm sugar*
- 1/2 tsp ground cinnamon
For the cake:
- 2 Tbsp (24 g) coconut palm sugar*
- 1 tsp ground cinnamon
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 large egg, lightly beaten
- 1/3 cup (70 g) plain Greek yogurt
- 1/3 cup (80 ml) unsweetened vanilla almond milk
- 1/4 cup (80 g) honey**
- 1 tsp vanilla extract
- 2 small/medium bananas, thinly sliced (about 200 g)
- Preheat your oven to 325F (163C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray the foil with cooking spray and set aside.
- Prepare topping by combining all the ingredients in a small bowl and mixing well. The texture will be crumbly and dry, so use your hands if you’re having trouble getting it to mix. Set aside.
- In a small bowl, combine the sugar and cinnamon. Set aside.
- In a large mixing bowl, combine the flours, baking powder, and salt. Set aside.
- In a medium mixing bowl, combine the egg, Greek yogurt, almond milk, honey, and vanilla. Stir until fully combined. Add wet ingredients to dry ingredients and gently stir to combine. Do not over mix.
- Pour half of the batter into your prepared pan, using a spatula to spread it out evenly. It might seem like there’s not enough in there, but it will rise quite a bit when it bakes.
- Lay half of the sliced bananas (so, 1 banana) across the top of the batter. Sprinkle half of the cinnamon-sugar mixture (not the topping!) over the bananas, and repeat with the remaining batter, bananas, and cinnamon-sugar. Finally, sprinkle the topping on the very top, spreading it out evenly.
- Bake for 25 minutes, until topping begins to turn golden brown and a toothpick inserted into the centre comes out clean. Allow to cool in pan for about 20 minutes before removing and allowing to finish cooling on a cooling rack.
* can also be subbed with brown sugar. ** can also be subbed with agave nectar or maple syrup.
Keywords: banana coffee cake, cinnamon sugar coffee cake, coffee cake, healthy coffee cake
Looking for more recipes using Greek yogurt? Try one of these!