Home Recipes Bread Coffee Cake Banana Bread: The Ultimate Breakfast Mashup

Coffee Cake Banana Bread: The Ultimate Breakfast Mashup

Name: Coffee Cake Banana Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3-4 medium or large very ripe bananas (about 1 ½ cups mashed); 2 tablespoons brown sugar; 1 ½ teaspoons vanilla extract; ¾ teaspoon ground cinnamon; ½ cup 1 stick unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 cups all purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 2 tablespoons sour cream or plain Greek yogurt; 1 cup all purpose flour; 1 cup packed brown sugar; 1 teaspoon ground cinnamon; 6 tablespoons cold unsalted butter (cut into small cubes)

Rebecca Hopkins

February 16, 2021

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Let me tell you about the moment this recipe was born. It was one of those mornings where I couldn’t decide what I wanted more: a slice of moist, comforting banana bread or a tender, cinnamon swirled coffee cake. I stood in my kitchen, staring at a bunch of overripe bananas on the counter and a craving for that buttery crumb topping that I just couldn’t shake. Then it hit me; why choose? Why not combine the two? This Coffee Cake Banana Bread is the glorious result of that indecision. It takes everything you love about classic banana bread; the moist, tender crumb, the sweet banana flavor; and tops it with the very best part of a coffee cake: a thick, buttery, cinnamon brown sugar streusel. It’s the breakfast (or snack, or dessert) you never knew you needed, and trust me, once you make it, you’ll never want to choose again.

Let’s talk about why this bread is so irresistible. The flavor is a perfect marriage of fruity sweetness and warm spice. The banana bread base is incredibly moist and tender, with a deep, caramelized banana flavor thanks to a little extra brown sugar and cinnamon mixed right into the bananas. Then comes the crowning glory: a generous layer of cinnamon streusel that bakes into a craggy, buttery, slightly crisp topping. Every single slice gives you that perfect contrast of soft, tender bread and crunchy, sweet crumb. It’s pure comfort in loaf form.

Baker’s Secrets for the Best Coffee Cake Banana Bread

These pro tips are your guarantee for a showstopping loaf that’s moist, flavorful, and has the perfect streusel topping.

Use “Practically Black” Bananas: This is the golden rule of banana bread. The riper the banana, the sweeter and more intense the flavor. Look for bananas with peels that are heavily speckled with brown or even completely black. They should be soft and easy to mash. This is not the time for firm, yellow bananas.
Don’t Overmix the Batter: Once you add the flour, mix just until combined. A few small streaks of flour are okay. Overmixing develops the gluten in the flour, which will make your bread tough and dense instead of tender and soft. A tender crumb is what we’re after!
Keep Your Streusel Butter Cold: For that perfect, crumbly topping, the butter for the streusel must be cold straight from the fridge. When you cut it into the dry ingredients, it creates those wonderful, uneven crumbs that bake into a crisp, textured topping. If the butter is too soft, you’ll end up with a paste.
Check for Doneness at the Right Time: All ovens vary. Start checking your bread at the 35 minute mark. A toothpick or cake tester inserted into the center should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, give it a few more minutes.

Make Ahead, Storage & Freezing Instructions

This bread is incredibly forgiving and actually tastes even better the day after it’s made!

Make Ahead Champion: You can bake this bread a full day in advance. Once completely cool, wrap it tightly in plastic wrap and store at room temperature. The flavors meld beautifully overnight.
Storing at Room Temperature: Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days. The streusel topping may soften slightly, but it will still be delicious.
Refrigerator Storage: You can store it in the refrigerator for up to a week, but I find it’s best at room temperature for the softest texture.
Freezing Instructions: This bread freezes beautifully! Wrap the cooled, unfrosted loaf tightly in a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. To thaw, unwrap and let come to room temperature on the counter. You can also slice the bread before freezing and grab individual slices as needed.

Step by Step Instructions

Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: ~1 hour (plus cooling)

Follow these simple steps for the ultimate coffee cake banana bread.

1Preheat & Prep Pan: Preheat your oven to 350°F (177°C). Grease two 8×4 inch loaf pans generously with butter or nonstick spray. (You can also line them with parchment paper for easy removal.)

2Mash the Bananas: In a small bowl, mash the overripe bananas with a fork until mostly smooth. Stir in the 2 tablespoons of brown sugar, vanilla extract, and ¾ teaspoon of ground cinnamon. Set aside.

3Cream Butter and Sugar: In a large bowl using an electric hand mixer or a stand mixer with the paddle attachment, cream together the softened butter and 1 cup of sugar on medium speed until the mixture is light, pale, and fluffy (about 2-3 minutes).

4Add Eggs: Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the sides of the bowl as needed.

5Add Dry Ingredients: To the wet ingredients, sift or whisk together the all purpose flour, baking soda, and salt. Add them to the bowl and mix on low speed just until combined. Be careful not to overmix.

6Add Sour Cream and Bananas: Stir in the sour cream (or Greek yogurt) until just combined. Then, fold in the mashed banana mixture with a spatula until evenly distributed. The batter will be thick and lovely.

7Make the Crumb Topping: In a separate medium bowl, combine 1 cup of flour, 1 cup of brown sugar, and 1 teaspoon of cinnamon. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse, irregular crumbs. (Some larger chunks are great!)

8Assemble and Bake: Divide the batter evenly between the two prepared loaf pans and spread it into an even layer. Sprinkle the crumb topping generously over the batter in both pans, pressing it down very gently so it adheres.

9Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with just a few moist crumbs.

10Cool: Let the loaves cool in the pans on a wire rack for about 10 minutes. Then, carefully remove them from the pans and transfer to the wire rack to cool completely before slicing. (If you used parchment paper, you can simply lift them out.)

Customize It: Ingredient Substitutions

Make this bread work for your family and pantry with these easy swaps.

Gluten Free: Substitute the all purpose flour with a high quality 1:1 gluten free baking flour blend (one that contains xanthan gum). Use the same amount for both the bread and the streusel.
Dairy Free: Use vegan butter in both the bread and the streusel. Substitute the sour cream with a dairy free plain yogurt (like coconut or almond milk yogurt).
Egg Free: You can try using two “flax eggs” (2 tablespoons flaxseed meal mixed with 5 tablespoons water, rested for 5 minutes) in place of the 2 eggs. The texture may be slightly more dense.
Common Pantry Swaps:
- Sour Cream: Plain Greek yogurt works perfectly as a 1:1 substitute. You can also use full fat plain regular yogurt.
- Butter: Salted butter can be used; just omit the ¼ teaspoon of salt from the bread recipe.
- Sugar: You can reduce the sugar slightly if you prefer a less sweet bread, but keep in mind it also contributes to the moist texture.
- Add Ins: Feel free to fold ½ cup of chopped walnuts or pecans into the batter along with the bananas for extra crunch.

Serving Suggestions: How to Enjoy This Loaf

This versatile bread is perfect any time of day.

For Breakfast or Brunch: Serve slices warm with a pat of salted butter and a hot cup of coffee or tea. It’s the ultimate morning treat.
As an Afternoon Snack: A slice of this bread is perfect with a cold glass of milk or a latte to power you through the afternoon slump.
For Dessert: For a decadent dessert, warm a slice slightly and serve with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The warm bread and cold ice cream is a dream.
Beverage Pairings: As the name suggests, it’s a natural with coffee; try it with a cappuccino, latte, or simple black coffee. It’s also wonderful with a spiced chai latte or a cold brew.

Essential Equipment List

Two 8×4 Inch Loaf Pans: The perfect size for this recipe. If you only have one 9×5 pan, you can bake the batter in that one pan, but you’ll need to increase the bake time significantly (start checking around 50-55 minutes).
Electric Mixer (Handheld or Stand Mixer with Paddle Attachment): Makes creaming the butter and sugar light and fluffy with ease.
Pastry Cutter or Fork: For cutting the cold butter into the streusel topping. Your fingertips work too, but a pastry cutter is handy.
Mixing Bowls (small, medium, large)
Rubber Spatula: For folding in the bananas and scraping the bowl.
Cooling Rack: For cooling the loaves evenly.
Toothpicks or Wooden Skewer: For testing doneness.

Frequently Asked Questions (FAQ)

Can I make this in a 9×5 inch loaf pan instead of two 8×4 pans?
Yes, you can. The bake time will be significantly longer. Pour all the batter into one greased 9×5 pan, top with all the streusel, and bake. Start checking for doneness around 50-55 minutes, and be prepared for it to take up to 65-70 minutes. A toothpick inserted in the center should come out clean.
Can I use frozen bananas?
Absolutely! Thaw them completely, and you’ll notice they release a lot of liquid. Drain off the excess liquid before mashing, or the bread can become too dense and soggy.
Why did my streusel sink into the bread?
This can happen if the streusel is pressed too firmly into the batter, or if the batter is too thin. Be sure to sprinkle it gently over the top and press down only very lightly. Also, ensure your batter is the correct thick consistency.
How do I know when the bread is done?
Insert a toothpick or thin skewer into the very center of the loaf. If it comes out clean or with a few moist crumbs (but no wet batter), it’s done. The top will be golden brown and the edges will be pulling away slightly from the pan.