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Coffee Cake Banana Bread

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A delightful fusion of moist banana bread and crunchy coffee cake crumble, perfect for brunch or a cozy dessert.

Ingredients

Scale
  • 34 medium or large bananas (very ripe, freckled)
  • 2 Tbsp brown sugar (for the mashed banana mixture)
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp ground cinnamon (for the banana mix)
  • 1/2 cup butter, softened (for the batter)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour (sift before measuring if lumpy)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sour cream or Greek yogurt (adds moisture)
  • 1 tsp cinnamon (for crumb topping)
  • 1 cup all-purpose flour (for crumb topping)
  • 1 cup brown sugar (for crumb topping)
  • 6 Tbsp cold butter (cut into small pieces for crumb topping)

Instructions

  1. Preheat the oven to 350°F and grease two 8×4-inch loaf pans.
  2. In a small bowl, mash the bananas with 2 Tbsp brown sugar, 1 1/2 tsp vanilla, and 3/4 tsp ground cinnamon until mostly smooth.
  3. In a large bowl, cream 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, beating until incorporated.
  5. Sift 2 cups flour, 1 tsp baking soda, and 1/4 tsp salt into the wet mixture and fold gently until combined.
  6. Stir in 2 Tbsp sour cream or Greek yogurt until well mixed.
  7. Pour the banana mixture into the batter and mix until combined.
  8. Spoon the batter evenly into the loaf pans and smooth the tops.
  9. For the crumb topping: In a bowl, mix 1 cup flour, 1 cup brown sugar, and 1 tsp cinnamon. Cut in 6 Tbsp cold butter until coarse crumbs form, then scatter over the batter.
  10. Bake for 40–50 minutes, checking for doneness with a toothpick.
  11. Cool the loaves in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor. Can substitute sour cream with plain Greek yogurt. For dairy-free, use a plant-based butter.

Nutrition