Why Make This Recipe
Coffee Cake Banana Bread is a delightful treat that combines the best of two worlds: the moistness of banana bread and the crumbly goodness of coffee cake. This recipe is perfect for breakfast, a snack, or even dessert. The flavors of ripe bananas and warm cinnamon invite you to enjoy each bite. Plus, it’s an easy way to use up those overripe bananas sitting on your counter.
How to Make Coffee Cake Banana Bread
Ingredients
- 3-4 medium or large bananas
- 2 Tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sour cream (or Greek yogurt)
- 1 tsp cinnamon
- 1 cup flour (for crumb topping)
- 1 cup brown sugar (for crumb topping)
- 6 Tbsp butter (cold, for crumb topping)
Directions
- Preheat the oven to 350°F (175°C). Grease two 8×4 pans.
- In a small bowl, mash the bananas, brown sugar, vanilla extract, and ground cinnamon until smooth.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add in the eggs, and beat until well mixed.
- Sift the flour, baking soda, and salt into the wet ingredients, and stir until just combined.
- Add the sour cream and mix until smooth.
- Pour in the mashed bananas and mix gently until combined.
For the Crumb Topping
In a separate bowl, mix together the 1 cup of flour, 1 cup of brown sugar, 6 Tbsp of cold butter, and 1 tsp of cinnamon until crumbly.
Sprinkle the crumb topping over the banana bread batter.
Divide the batter into the two greased pans and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
How to Serve Coffee Cake Banana Bread
Slice the Coffee Cake Banana Bread once it’s cool. It’s delicious served warm, at room temperature, or even toasted. You can enjoy it as is or add a touch of butter for extra richness. It also pairs well with coffee or tea for a lovely mid-morning snack.
How to Store Coffee Cake Banana Bread
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, place the banana bread in the refrigerator or wrap it tightly and freeze it for up to three months. Just make sure it’s well-sealed to prevent freezer burn.
Tips to Make Coffee Cake Banana Bread
- Be sure to use ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter; a few lumps are okay.
- Use cold butter for the crumb topping for a nice texture.
- You can also add chopped nuts or chocolate chips to the batter for extra flavor.
Variations
You can swap the spices to suit your taste. Try adding nutmeg or cardamom for a different flavor profile. If you want a healthier version, you could substitute half the all-purpose flour with whole wheat flour. You can also experiment with different types of sugars, like coconut sugar or maple sugar.
FAQs
Can I use frozen bananas?
Yes! Just thaw them, drain excess liquid, and mash them.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend instead of all-purpose flour.
How can I make this recipe ahead of time?
You can prepare the batter the night before and store it in the refrigerator. Just bake it in the morning for fresh banana bread!
Coffee Cake Banana Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease two 8×4 pans.
- In a small bowl, mash the bananas, brown sugar, vanilla extract, and ground cinnamon until smooth.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add in the eggs, and beat until well mixed.
- Sift the flour, baking soda, and salt into the wet ingredients, and stir until just combined.
- Add the sour cream and mix until smooth.
- Pour in the mashed bananas and mix gently until combined.
- In a separate bowl, mix together the flour, brown sugar, cold butter, and cinnamon until crumbly.
- Sprinkle the crumb topping over the banana bread batter.
- Divide the batter into the two greased pans and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.