Coffee Cake Banana Bread
This moist banana bread features a sweet coffee-cake crumb topping, making it perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 3–4 medium or large bananas Use very ripe bananas for the best flavor.
- 2 Tbsp brown sugar
- 1.5 tsp vanilla extract
- 0.75 tsp ground cinnamon For the batter.
- 0.5 cup butter, softened For the batter.
- 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 a moisture boost.
Crumb Topping
- 1 cup flour
- 1 cup brown sugar For the crumb.
- 1 tsp cinnamon For the crumb.
- 6 Tbsp butter, cold Use a pastry cutter to make coarse crumbs.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 8 x 4-inch loaf pans.
- In a small bowl, mash the bananas, then add brown sugar, vanilla extract, and ground cinnamon. Mix and set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs and beat until mixed.
- Sift the flour, baking soda, and salt into the wet ingredients. Stir until just combined.
- Add sour cream (or Greek yogurt) and stir until fully mixed.
- Pour in the mashed banana mixture and mix until just combined.
Crumb Topping
- In a separate bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or fingers to make coarse crumbs.
Baking
- Pour the batter into the prepared pans. Sprinkle the crumb topping evenly over the batter.
- Bake at 350°F until a toothpick inserted into the center comes out clean, about 50–65 minutes.
- Let the loaves cool in the pans for 10–15 minutes before removing to a wire rack to finish cooling.
Notes
To serve, slice thick for breakfast or cut smaller for snacks. A dusting of powdered sugar adds a nice touch.