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Not much can beat a perfectly moist banana bread, and coffee cake, with its crumble topping and sweet swirls of flavor, is oh so hard to resist. In Alexandra's multidimensional recipe, these worlds collide with maple flavor and the result is a delightful treat that can be enjoyed for breakfast, dessert, and everything in between. Lizzie, Recipe Hunter

Lizzie Tilchin


Maple Banana Coffee Cake

Start your day on a sweet note

When it comes to ripe bananas, almost everyone’s go-to is banana bread. With Alexandra’s recipe, your next bunch can have a different destiny. One of the great things about coffee cake is its versatility: it’s always a hit for dessert, classically pairs well with afternoon coffee (counterintuitively, “coffee cake” does not necessarily contain coffee – rather, the name holds the  suggestion that it should be enjoyed with coffee), and, perhaps most importantly, it is among a category of sweets that can function as passable breakfast foods. After much testing and tweaking, Alexandra has perfected somewhat of a hybrid that a brilliantly combines the beloved classic with one of the oven’s favorite fruits. Ripe bananas provide a fluffy component that only they can bring to the baking dish, making for a light and tender coffee cake that is made richer with the subtle presence of maple. A pecan and brown sugar crumble is then sprinkled on top just before baking, adding a nice, crunchy texture, and after less than an hour of (impatiently) waiting, dessert/breakfast is served. A tip from Alexandra: if you’re really loving the maple flavor, let your coffee cake cool down before digging in again (the colder it’s served, the more noticeable the maple is), and if you’re really really loving it, consider adding a little maple syrup on top (giving a whole new meaning to “pan-cake”).


Alexandra Azary

Recipe Developer, Food Photographer and Writer

Alexandra Azary

I'm a huge proponent of from-scratch baking: homemade is almost always better! I'm also a big believer in moderation - eating healthy is important, but you have to save room for dessert too!

Alexandra was originally inspired to begin her own food blog, Confessions of a Bright-Eyed Baker, because of a fascination with other food blogs, along with a healthy obsession for baking and a love of chocolate. Alexandra is learning as she goes, inventing and perfecting original homemade confections and sharing her discoveries and tasty accomplishments with us along the way. Her confessions section is a compilation of self-learned tips, how-tos, substitutions and DIY tricks that are helpful to both bloggers and bakers alike. One of the things that we love most about Alexandra’s style (aside from her drool-worthy photographs and descriptions) is her commitment to crafting recipes that are 100% from scratch. Our confession: we want to eat all of it.

Head over to Confessions of a Bright-Eyed Baker and say hello to Alexandra on Twitter, Facebook, and Pinterest.


How to Quickly Ripen Unripe Bananas

A guide on how to "ripen" unripe bananas in the oven so they're sweet and soft for baking and cooking.

Read the full tip >

  • Steph

    I could go for a huge chunk of this right now!