Description
This Coffee Cake Banana Bread marries the moist, sweet flavors of ripe bananas with a buttery, cinnamon-sugar crumb topping, creating a delightful combination of tender bread and crunchy coffee cake. Perfect for breakfast or a comforting snack, this recipe yields two loaves filled with warm spices and a luscious crumb topping.
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
- Prepare the banana bread batter. In a large mixing bowl, mash the ripe bananas until smooth. Add the brown sugar, vanilla extract, and ground cinnamon, mixing well to combine. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition. Alternate adding the mashed banana mixture and dry ingredients (flour, baking soda, salt) to the creamed butter mixture, folding gently. Lastly, mix in the sour cream or Greek yogurt to keep the bread moist.
- Prepare the coffee cake topping. In a separate bowl, combine the all-purpose flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This topping will add a buttery, crunchy layer to your banana bread.
- Assemble and bake. Preheat your oven to 350°F (175°C). Grease and flour two loaf pans. Pour the banana bread batter evenly into the pans. Evenly sprinkle the prepared coffee cake topping over the batter. Bake the loaves in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely before slicing.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- You can substitute sour cream with Greek yogurt to reduce fat while maintaining moisture.
- Ensure cold butter for the topping to get a crumbly texture rather than melted.
- Check doneness after 35 minutes to avoid overbaking; oven temperatures may vary.
- This bread freezes well; wrap tightly in plastic wrap and foil before freezing.
