Coffee Cake Banana Bread
A delightful twist on classic banana bread, this Coffee Cake Banana Bread is moist, flavorful, and topped with a crumbly sugar crust, perfect for breakfast, snacks, or dessert.
Servings: 12 slices
Calories: 230kcal
Ingredients
Main Ingredients
- 3-4 medium or large bananas Use overripe bananas for sweetness.
- 2 Tbsp brown sugar
- 1.5 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 120 g butter, softened Can substitute with a dairy-free alternative.
- 200 g sugar
- 2 large eggs
- 250 g all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sour cream (or Greek yogurt) Can substitute for dairy-free yogurt.
Crumb Topping
- 1 tsp cinnamon
- 125 g flour
- 200 g brown sugar
- 85 g cold butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 8×4-inch pans.
- In a small bowl, mash the bananas with brown sugar, vanilla extract, and ground cinnamon until smooth.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs to the butter mixture and beat until well combined.
- Sift the all-purpose flour, baking soda, and salt into the wet ingredients and stir until just combined.
- Mix in the sour cream until well blended.
- Stir in the mashed banana mixture until fully incorporated.
- For the crumb topping, combine the flour, brown sugar, and cold butter in a separate bowl, mixing until crumbly.
- Divide the banana bread batter between the two prepared pans and sprinkle the crumb topping over each loaf.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Slice into thick pieces for serving. Serve plain or with butter, honey, or maple syrup. Garnish with powdered sugar or fresh fruit.