Coffee Cake Banana Bread
This Coffee Cake Banana Bread combines the rich, moist texture of banana bread with a crunchy, cinnamon-sugar coffee cake topping. It’s a crowd-pleasing twist on a classic, perfect for brunches, snacks, or sweet mornings.
Equipment
- 2 8x4-inch loaf pan
- Mixing bowls (large & medium)
- Whisk & spatula
- Measuring cups & spoons
- Fork (for mashing bananas)
- Toothpickx (for testing doneness)
- Cooling rack
Ingredients
For the Banana Bread:
- 3 –4 ripe bananas
- 2 Tbsp brown sugar
- 1½ tsp vanilla extract
- ¾ tsp ground cinnamon
- ½ cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 Tbsp sour cream or Greek yogurt
For the Crumb Topping:
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 6 Tbsp cold butter cubed
Instructions
- Preheat oven to 350°F (175°C) and grease or line two 8x4-inch loaf pans.
- Mash bananas in a bowl with brown sugar, vanilla, and cinnamon.
- Cream softened butter and granulated sugar in a large bowl.
- Add eggs one at a time, mixing until just incorporated.
- Sift in flour, baking soda, and salt. Stir gently.
- Fold in mashed bananas and sour cream. Don’t overmix.
- Make the crumb topping: Combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Divide batter between pans and top generously with crumbs.
- Bake for 35–40 minutes or until a tester comes out with a few moist crumbs.
- Cool for 10 minutes in pans, then transfer to a rack. Slice once fully cooled.
Notes
- For extra crunch, double the crumb topping.
- Use overripe bananas for best flavor.
- Add-ins like nuts or chocolate chips make it even more decadent.
- Freezes beautifully — wrap tightly and enjoy for up to 3 months.