Coffee Cake Banana Bread

This Coffee Cake Banana Bread blends moist banana bread with a crunchy cinnamon‑brown sugar crumb topping, delivering the best of both worlds a tender loaf studded with banana flavor and crowned with a generous coffee cake crumb layer. It’s ideal for breakfast with coffee or as a sweet snack any time.

Full Recipe:

Ingredients

For the banana bread base

3–4 medium or large ripe bananas (mashed)
2 Tbsp brown sugar
1½ tsp vanilla extract
¾ tsp ground cinnamon
½ cup (1 stick) softened butter
1 cup granulated sugar
2 large 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, cut into small pieces

Directions

Preheat oven to 350 °F (175 °C). Grease and optionally line one or two 8×4-inch loaf pans.
Mix banana mash: In a small bowl, mash the bananas and stir in the brown sugar, vanilla, and cinnamon.
Cream butter & sugar: In a larger bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs and mix well.
Combine batter: Sift in flour, baking soda, and salt; stir until just combined. Fold in sour cream, then the mashed banana mixture.
Prepare crumb topping: In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
Assemble loaf: Pour batter into prepared pan(s). Sprinkle the crumb mixture evenly on top.
Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in pan for about 10 minutes, then remove and transfer to a wire rack to finish cooling. Slice and enjoy warm or at room temperature.

Nutrients (estimated per slice, assuming 12 slices total)

Calories: ~300–350 kcal
Carbohydrates: ~45–50 g
Protein: ~4–5 g
Fat: ~14–16 g (saturated ~8 g)
Cholesterol: ~60–70 mg
Sodium: ~200–250 mg
Fiber: ~1–2 g
Sugar: ~28–32 g

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