Description
This Coffee Cake Banana Bread brings together the moist, tender texture of classic banana bread with the irresistible crunch of a buttery cinnamon crumb topping. The sweet banana base pairs beautifully with the spiced topping, making it a perfect treat for breakfast, a snack, or even dessert. It’s a crowd-pleaser, whether served warm from the oven or as part of a brunch spread.
Ingredients
For the Bread:
3–4 medium or large bananas
2 Tbsp brown sugar
1 ½ tsp vanilla extract
¾ tsp ground cinnamon
½ cup butter, softened
1 cup 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 tsp cinnamon
1 cup flour
1 cup brown sugar
6 Tbsp butter, cold
Instructions
Preheat the oven to 350°F (175°C) and grease two 8×4-inch loaf pans.
In a small bowl, mash the bananas, brown sugar, vanilla extract, and ground cinnamon. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs and beat until combined.
Gradually sift in the flour, baking soda, and salt into the wet ingredients, stirring until just combined. Add the sour cream or Greek yogurt and mix until smooth.
Pour in the mashed banana mixture and stir until fully incorporated.
For the Crumb Topping: In a medium bowl, combine the cinnamon, flour, and brown sugar. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Divide the banana bread batter evenly between the two prepared pans. Sprinkle the crumb topping generously over the batter in both pans.
Bake for 35-40 minutes, or until a cake tester or toothpick inserted in the center comes out clean, with just a few moist crumbs attached.
Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy this delicious coffee cake banana bread!
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 280