Coffee Cake Banana Bread
A delightful blend of banana bread and coffee cake, this treat features ripe bananas, a buttery crumb topping, and a hint of cinnamon, making it perfect for any occasion.
Ingredients
For the bread
- 3-4 medium or large bananas Use ripe bananas for best flavor
- 2 Tbsp brown sugar
- 1.5 tsp vanilla extract
- 0.75 tsp ground cinnamon
- 0.5 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.25 tsp salt
- 2 Tbsp sour cream (or Greek yogurt)
For the crumb topping
- 1 tsp cinnamon For topping
- 1 cup flour For topping
- 1 cup brown sugar For topping
- 6 Tbsp butter (cold) For topping
Instructions
Preparation
- Preheat the oven to 350°F. Grease two 8x4 pans.
- In a small bowl, mash the bananas, brown sugar, vanilla extract, and ground cinnamon together.
- 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 stir until mixed.
- Pour in the mashed bananas and mix until everything is combined.
Topping and Baking
- For the crumb topping, in a separate bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until it resembles crumbs.
- Pour the batter evenly into the greased pans, and sprinkle the crumb topping over each loaf.
- Bake for about 50-60 minutes or until a toothpick comes out clean.
Notes
Allow the bread to cool completely before storing. It can be served warm, with or without butter. Store leftovers wrapped in plastic wrap or aluminum foil in an airtight container. Can be frozen for up to three months.