Description
This Coffee Cake Banana Bread is a delightful twist on traditional banana bread, featuring ripe bananas blended into a moist batter topped with a crumbly coffee cake topping. The rich, sweet, and spiced flavors combine with a cinnamon-sugar crumble to create a perfect balance of softness and crunch in every slice, making it an ideal treat for breakfast or snack.
Ingredients
Scale
Bread Batter
- 3-4 medium or large ripe bananas
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sour cream or Greek yogurt
Coffee Cake Topping
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar
- 6 tablespoons cold butter
Instructions
- Prepare the Batter: In a large bowl, mash the ripe bananas until smooth. Add 2 tablespoons brown sugar, vanilla extract, and ground cinnamon to the bananas, mixing well to combine the flavors.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and 1 cup sugar until light and fluffy. This helps create a tender and moist bread.
- Mix Eggs and Wet Ingredients: Beat in the eggs to the creamed butter and sugar one at a time. Then incorporate the banana mixture and the sour cream or Greek yogurt to add moisture and tang.
- Combine Dry Ingredients: In another bowl, whisk together the 2 cups all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined to avoid overmixing.
- Prepare the Coffee Cake Topping: In a small bowl, combine the cinnamon, 1 cup flour, and 1 cup brown sugar. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. This will give the topping its signature crumbly texture.
- Assemble: Pour the banana bread batter into a greased loaf pan, spreading evenly. Sprinkle the prepared coffee cake topping evenly over the batter to cover the surface.
- Bake: Preheat the oven to 350°F (175°C). Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The crumb topping should be golden and crisp.
- Cool and Serve: Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy the perfect harmony of moist banana bread and crunchy coffee cake topping.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- You can substitute sour cream with Greek yogurt for a healthier twist.
- Ensure the butter for the topping is cold to achieve a crumbly texture.
- Storage: Keep the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add chopped nuts like walnuts or pecans in the batter for extra texture.
