PANCAKE COFFEE CAKE BANANA BREAD
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Three things I absolutely love rolled into one super moist and delicious loaf. Pancakes + coffee cake + banana bread = one heavenly combo!
Many of you asked for the recipe when I initially posted this on Instagram for Mother’s Day. So I made a few modifications, had the recipe re-tested (it’s a hit all round!), and finally got it up here for you to enjoy!
Ingredients for one loaf:
1 package CorEats pancake mix or 2 cups pancake mix
1/4 cup sugar-free monk fruit sweetener for baking (such as Lakanto, used here) or sugar
1/4 tsp salt
3 eggs
2 large or 3 small ripe bananas, mashed
1/3 cup avocado oil
1/3 cup milk of choice (I used unsweetened almond milk)
2 tsp pure vanilla extract
Streusel Topping
1 1/2 cups almond flour
1/2 cup granular sugar-free sweetener (such as Lakanto or Swerve) or brown sugar
1 Tbsp cinnamon
1/2 cup grass-fed or vegan butter, cold and cut into pieces
Directions:
Preheat the oven to 350F and grease or line a 9x5” loaf pan with parchment.
Put pancake mix, sweetener, and salt into a large bowl and stir to combine.
In a separate bowl, whisk together eggs, oil, milk, and vanilla. Stir in banana. Add to dry ingredients and whisk until well incorporated. Set aside while you prepare streusel topping.
Put streusel ingredients in a bowl and blend together with a fork or pastry cutter until a crumbly topping forms.
Spoon half pancake batter into prepared loaf pan and spread evenly. Sprinkle with half of the streusel mixture. Add remaining batter followed by streusel.
Bake for 60-75 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Tent with tinfoil after 30 minutes to prevent it from browning before it cooks through.
Cool in pan for 10 minutes, then remove to wire rack to finish cooling.
Pancake Coffee Cake Banana Bread can be stored in an airtight container at room temperature for 3 days, the fridge for a week, or the freezer for up to 2 months.
