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You are here: Home / Desserts / Coffee Cake Banana Nut Mini Loaves

Coffee Cake Banana Nut Mini Loaves

October 15, 2020 by Marcie 1 Comment

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Breakfasts have just gotten a whole lot better with these yummy Coffee Cake Banana Nut Mini Loaves. Pssst, they’re also gluten-free. win-win!

Banana nut bread is so good on its own, but topped with a crumbly cinnamon-sugar streusel topping makes it even more heavenly.

So, grab a cup of coffee (or cocoa), cozy up, and enjoy these delicious mini loaves.

Stacked mini loaves

For more delicious breakfast ideas, check out our Fluffy Banana-Pecan Pancakes and Baked Apple Cider Donuts. Both are great choices now that it’s fall and we’re having cooler mornings.

Coffee Cake Banana Nut Mini Loaves

And don’t limit these to just breakfast. Enjoy these coffee cake banana nut mini loaves for brunch, an afternoon snack, or even quite possibly for dessert.

I also like to give several away to neighbors and friends. They love me for it. 🙂

Mini loaves lined up with a bite out of one

Making Banana Nut Bread Mini Loaves

First, start out by preheating your oven to 350 degrees.

In a bowl, mix all the dry ingredients together. Set aside.

In another large bowl, cream together both sugars and butter until mixture is light and fluffy. Add in the rest of the wet ingredients.

Next, slowly pour the dry ingredients into the large bowl with the wet ingredients and mix thoroughly. Fold into the batter the chopped pecans.

Making the Streusel Topping

Meanwhile, to make the streusel topping, combine all the ingredients together until the mixture is crumbly in texture.

Putting it all Together

Get your mini bread loaf pan out and spray each loaf mold with cooking spray. Add batter about halfway full in each mold. You don’t want to overfill it or there wont be any room for the streusel on top.

Generously sprinkle the streusel topping on top of the batter.

Finally, its time for the oven. Bake the mini bread loaves for about 20 minutes, making sure to keep an eye on them.

The bread will be done when a clean knife or toothpick is inserted into the middle of bread and comes out with moist crumbs on it.

Let the mini loaves kick back in the pan for a few minutes to cool down a tad. After they have cooled down some, remove each mini bread loaf and let them cool down completely on a cooling rack.

You can dust the top of your loaves with a little powdered sugar, or not, it’s your choice.

Happy Eating!

Coffee Cake Banana Nut Mini loaves

Breakfasts have just gotten a whole lot better with these yummy Coffee Cake Banana Nut Mini Loaves. They're also gluten-free. win-win!
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Banana Nut Bread
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 14 servings
Calories: 437kcal
Author: Marcie

Equipment

  • mini bread loaf pan

Ingredients

Banana Nut Bread

  • 2 cups gluten-free all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 stick butter, softened
  • 1/2 cup oil
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1 cup ripened bananas, mashed
  • 2 eggs
  • 1/2 cup pecans, chopped

Streusel Topping

  • 1 1/4 cup gluten-free all purpose flour
  • 1 tsp. ground cinnamon
  • 1 stick butter, softened
  • 1/2 cup brown sugar

Instructions

For the Banana Bread:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix the dry ingredients together (flour, baking powder, baking soda, salt, and ground cinnamon). Set aside.
  • In another bowl, cream the sugars and softened butter together until light and fluffy. Add in the oil, milk, vanilla extract, mashed bananas, and eggs.
  • Pour the dry ingredients into the bowl with the wet ingredients and slowly mix until everything is combined. Fold in the chopped pecans.

For the Streusel Topping:

  • Mix all ingredients together until it becomes crumbly.

Putting it all Together:

  • Spray the inside of each loaf well. Pour batter about halfway full. Top generously with the streusel topping.
  • Bake for about 20 minutes. Ovens vary, so you'll have to check on yours at about 15 minutes and see if it's still good.
  • You'll know the bread is done when you stick a clean knife or toothpick in the center and it comes out with moist crumbs on it.
  • Let bread cool in the pan for a few minutes before taking them out. Place them on a cooling rack to cool down completely.
  • This recipe makes about 12-14 mini loaves.

Nutrition

Sodium: 371mg | Calcium: 87mg | Vitamin C: 1mg | Vitamin A: 463IU | Sugar: 31g | Fiber: 4g | Potassium: 113mg | Cholesterol: 59mg | Calories: 437kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 16g | Fat: 26g | Protein: 5g | Carbohydrates: 52g | Iron: 2mg

We would love to hear from you. Let us know in the comments if you try this recipe out.

If you’re on Pinterest, here are a couple of pictures that are perfect for pinning to your Pinterest boards.

Pinterest ready Coffee Cake Banana Nut Mini Loaves
Gluten-Free mini loaves

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Also, check out our most recent recipe post, Pizza Pasta Casserole (Gluten-Free). Not only is this dish delicious but it’s super easy to make for dinner on those busy weeknights.

Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.

Filed Under: Breakfast, Desserts, Gluten-Free

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Comments

  1. Lori Theno

    October 18, 2020 at 11:26 pm

    Delicious! I love that they’re gluten free.

    Reply

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