Description
This Coffee Cake Banana Bread is a delightful twist on classic banana bread, featuring ripe bananas blended into a moist, tender loaf topped with a crunchy, cinnamon-sugar coffee cake crumble. The perfect balance of sweet banana flavor and spiced cinnamon crumble makes it an irresistible treat ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Bread Batter
- 3-4 medium or large ripe bananas
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated 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 Crumble Topping
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar
- 6 tablespoons cold unsalted butter
Instructions
- Preheat Oven and Prepare Pan. 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 Bananas and Mix Wet Ingredients. In a large bowl, mash the ripe bananas until smooth. Stir in brown sugar, vanilla extract, and ground cinnamon. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then incorporate the sour cream or Greek yogurt.
- Combine Dry Ingredients for Batter. In another bowl, whisk together the 2 cups of all-purpose flour, baking soda, and salt.
- Mix Batter. Gradually add the dry ingredients into the wet mixture, mixing just until combined. Fold in the mashed banana mixture ensuring an even consistency but avoid overmixing.
- Prepare Coffee Cake Crumble. In a medium bowl, combine 1 cup all-purpose flour, 1 cup brown sugar, 1 teaspoon cinnamon, and cold butter cut into small pieces. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble and Bake. Pour the banana bread batter into the prepared loaf pan and spread evenly. Sprinkle the coffee cake crumble topping generously over the batter. Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve. Allow the banana bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature for the best flavor and texture.
Notes
- Use ripe bananas with brown spots for the best flavor and moisture.
- Greek yogurt can substitute sour cream to lighten the texture.
- Check doneness with a toothpick inserted into the center; it should come out mostly clean with a few moist crumbs.
- The crumble topping can be stored separately in an airtight container for up to 3 days.
- This bread can be stored at room temperature for 2-3 days or refrigerated up to a week.
- For added texture, consider folding in 1/2 cup chopped walnuts or pecans into the batter.
