Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
In a small bowl, prepare the coffee cake topping. Mix together the flour, brown sugar, cinnamon, melted vegan butter or coconut oil, and chopped nuts (if using). Set aside.
In a large mixing bowl, combine the mashed bananas, granulated sugar, melted vegan butter or coconut oil, plant-based milk, and vanilla extract. Mix well until the ingredients are thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture. Stir until just combined. Be careful not to overmix the batter.
Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the coffee cake topping evenly over the batter. Add the remaining banana bread batter on top, followed by the remaining coffee cake topping.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the coffee cake banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice the coffee cake banana bread and serve it as a delightful breakfast or snack option. The combination of moist banana bread and the sweet, cinnamon-infused coffee cake topping creates a delicious treat.
