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Coffee Cake Banana Bread

Coffee Cake Banana Bread

The ultimate breakfast mashup! Incredibly moist banana bread swirled with cinnamon and topped with a buttery, crunchy brown sugar streusel. It's coffee cake and banana bread in one perfect loaf.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 2 loaves (about 16 slices total)

Ingredients
  

For the Banana Bread:

  • 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

For the Crumb Topping:

  • 1 cup all purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter cut into small cubes

Instructions
 

  • Preheat & Prep Pans: Preheat oven to 350°F (177°C). Grease two 8x4 inch loaf pans. Set aside.
  • Mash Bananas: In a small bowl, mash bananas. Stir in 2 Tbsp brown sugar, vanilla, and ¾ tsp cinnamon. Set aside.
  • Cream Butter & Sugar: In a large bowl with an electric mixer, cream together softened butter and 1 cup sugar on medium speed until light and fluffy (2-3 minutes).
  • Add Eggs: Add eggs one at a time, beating well after each addition.
  • Add Dry Ingredients: Sift or whisk flour, baking soda, and salt together. Add to wet ingredients and mix on low just until combined. Do not overmix.
  • Add Sour Cream & Bananas: Stir in sour cream until just combined. Fold in the mashed banana mixture with a spatula until evenly distributed.
  • Make Crumb Topping: In a separate bowl, combine 1 cup flour, 1 cup brown sugar, and 1 tsp cinnamon. Add cold butter cubes. Cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
  • Assemble: Divide batter evenly between the prepared pans and spread into an even layer. Sprinkle crumb topping generously over both loaves.
  • Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool: Let cool in pans on a wire rack for 10 minutes. Then remove loaves from pans and cool completely on the rack before slicing.

Notes

Bananas: Use very ripe, heavily speckled bananas for the best flavor.
Storage: Store tightly wrapped at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Freezing: Wrap cooled loaf tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature.