Coffee Cake Banana Bread
Enjoy the delightful combination of moist banana bread and a crunchy cinnamon crumb topping in this easy and comforting recipe, perfect for breakfast or a coffee break.
Ingredients
For the Banana Bread
- 1 ½ cups mashed ripe bananas (about 3 large)
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the Crumb Topping
- ¾ cup light brown sugar
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ cup cold unsalted butter, cubed
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add mashed bananas, eggs, vanilla, and sour cream. Mix until creamy and well combined.
- Stir in flour, baking soda, baking powder, salt, and cinnamon. Mix just until combined, avoiding overmixing.
- In a medium bowl, combine flour, brown sugar, and cinnamon for the crumb topping. Cut in cold butter until crumbly.
Assembly and Baking
- Pour half the banana batter into the loaf pan. Sprinkle half of the crumb topping.
- Add the remaining batter, then top with the rest of the crumb mixture.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle glaze over the top if desired.
Notes
Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices individually for easy grab-and-go breakfasts. Customize with chopped nuts or chocolate chips. Serve warm with butter or honey.