A classic banana bread taste with a rich cinnamon crumb topping makes for the ultimate healthy breakfast cake. This healthy coffee cake is made gluten-free, refined sugar-free and high in protein for a quick and easy snack.
I really hope you guys love banana bread as much as I do because this post makes two banana recipes in a row. In case you missed it, I posted Boyfriend Approved Healthy Banana Chocolate Chip Muffins yesterday and they were to die for. They hardly lasted a day in my house and I’m so mad that I didn’t make two batches. So I made another banana bread-ish today. This healthy coffee cake recipe is different than any other I’ve made because it has a thick layer of cinnamon streusel on top which makes it coffee cake and not banana bread. 🙂
In this recipe I used two small loaf pans (7×4) but you can use the standard (9×13) loaf pan.
I always always use protein powder in my banana bread recipes. These days I’m very careful about what I add protein powder too as to keep it from being too spongy. There was a time when I would add it to everything and anything without a care in the world about how it would change the texture. I’ve come a long way since then–you’re welcome. Banana bread however is one of those recipes that are so versatile you just can’t screw it up no matter what you add to it. YAY!
I used PEScience Gourmet Vanilla Select Protein in this recipe. It not only adds protein but also gives it a rich sweet taste without adding extra sugar. Double win! You can get 30% off all PEScience products by using my code PBCHOCO at checkout on their website here.