There’s something about the smell of warm banana bread that feels like an invitation to slow down. This Coffee Cake Banana Bread combines the familiar comfort of ripe bananas with a crumbly topping that cracks just right when you slice into it. I usually start baking it when the house is still quiet, sometimes distracted by the morning news or the cat wandering around my feet — but that smell pulls me back every time.
The first bite is a soft, moist crumb with just enough cinnamon to hint at something cozy without overwhelming. Then the topping adds this delightful texture contrast, a little crisp with a buttery sweetness that makes you want to take another slice even if you just had breakfast. It’s that kind of recipe that feels like a small indulgence but without the fuss, and honestly, I’ve lost count of how many times it’s turned an ordinary morning into a moment worth savoring.
- It strikes a balance between moist banana bread and crumbly coffee cake texture — so you get the best of both worlds.
- The cinnamon is subtle, giving warmth but not overpowering the banana flavor.
- It’s simple — and that’s kind of the point; no complicated steps or hard-to-find ingredients.
- Perfect for breakfast or a sweet snack, but it might disappear faster than you expect.
If you’re worried about the topping getting soggy, don’t be — it holds up well even a day later, though I’ll admit it’s best fresh from the oven. And if you’re like me, you might find yourself sneaking a slice before anyone else wakes up.
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Coffee Cake Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
Description
A deliciously moist banana bread with a crumbly coffee cake topping, perfect for breakfast or a sweet snack.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
1/4 cup sour cream
1/4 cup milk
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together 1 1/2 cups flour, baking soda, salt, and 1/2 teaspoon cinnamon. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate small bowl, combine mashed bananas, sour cream, and milk.
Add the banana mixture to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
To make the coffee cake topping, combine brown sugar, 1/2 cup flour, and 1/2 teaspoon cinnamon in a small bowl.
Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the banana bread batter.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Don’t worry about special kitchen gear here; a good loaf pan and a simple mixing bowl are all you need. I’ve tried swapping sour cream for yogurt when I was out, and it worked fine, though the texture was just a touch different — probably my imagination. Adding chopped nuts or chocolate chips sounds tempting, but I haven’t nailed a version I love yet. For serving, a pat of butter or a drizzle of honey can feel like a little celebration. It’s a cozy companion to coffee or tea, especially on a slow weekend morning.
FAQ
Can I freeze leftover banana bread? Absolutely, wrap it tightly and freeze for up to three months. Just thaw overnight in the fridge.
Will the topping stay crisp after storing? It softens a bit but still adds a nice texture contrast, especially if reheated briefly.
Can I make it dairy-free? I haven’t tested it fully, but substituting plant-based milk and butter might work with slight texture changes.
How ripe should the bananas be? The riper, the better — somewhere between very spotted and just brown, for maximum flavor.
Give this Coffee Cake Banana Bread a try next time you want something a little different but totally comforting. It’s the kind of recipe that invites you to slow down, grab a cup of coffee, and enjoy a small, delicious moment to yourself.