Description
This Coffee Cake Banana Bread is a delightful combination of moist banana bread infused with warm cinnamon and vanilla flavors, topped with a crumbly, sweet coffee cake streusel. The rich, ripe bananas provide natural sweetness and moisture, while the cinnamon-sugar crumble topping adds a perfect crunchy contrast, making each slice a delicious breakfast treat or dessert.
Ingredients
Scale
Banana Bread
- 3-4 medium or large bananas
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sour cream or Greek yogurt
Coffee Cake Topping
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar
- 6 tablespoons cold butter
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mash the bananas: In a large mixing bowl, mash 3-4 medium or large ripe bananas with 2 tablespoons of brown sugar until smooth.
- Add wet ingredients: To the mashed bananas, add 1 1/2 teaspoons of vanilla extract, 3/4 teaspoon ground cinnamon, 1/2 cup softened butter, 1 cup sugar, and 2 large eggs. Mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- Mix wet and dry ingredients: Gradually fold the dry ingredients into the banana mixture, then stir in 2 tablespoons of sour cream or Greek yogurt to keep the bread moist. Mix until just combined—do not overmix.
- Prepare the coffee cake topping: In another bowl, combine 1 cup all-purpose flour, 1 cup brown sugar, 1 teaspoon cinnamon, and 6 tablespoons cold butter cut into small cubes. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble the bread: Pour the banana bread batter into the prepared loaf pan and spread evenly. Sprinkle the coffee cake topping evenly over the batter.
- Bake the bread: Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden and crisp.
- Cool and serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as a breakfast treat or dessert.
Notes
- Use overripe bananas for the best sweetness and moisture.
- If you prefer a tangier flavor, substitute sour cream with Greek yogurt.
- If you don’t have a pastry cutter, you can use two forks or your fingertips to blend the butter into the topping.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This recipe can be doubled and baked in two loaf pans if desired.
