Coffee Cake Banana Bread Recipe

There’s something magical about the smell of freshly baked banana bread wafting through the kitchen. But what if you could take that classic comfort food and dial it up a notch? That’s where this Coffee Cake Banana Bread comes in. Imagine a soft, moist banana bread swirled with the warmth of cinnamon and topped with a buttery, crunchy crumb topping. It’s the best of both worlds—banana bread meets coffee cake in one easy-to-make recipe. If you love banana bread (and let’s be real, who doesn’t?), this recipe is a game-changer.

Now, I’m no stranger to banana bread; it’s one of my favorite ways to use up overripe bananas. But the crumb topping? That’s a little twist I stumbled upon after trying to combine my love for coffee cake with my need to put those spotty bananas to good use. Trust me, once you’ve had this version, you’ll wonder why you ever made plain old banana bread in the first place!

Coffee Cake Banana Bread Recipe

A little story from my kitchen ☕🍌

I remember the first time I tried adding a crumb topping to banana bread. It was a cold Sunday morning, and I had promised myself a cozy day indoors, baking something comforting. I looked at my bunch of browning bananas, and the idea hit me: What if I combined the flavors of my favorite coffee cake with banana bread? I mashed the bananas, mixed up a crumbly cinnamon topping, and the result was pure magic.

The first bite was everything I didn’t know I was missing—soft, sweet banana bread paired with the buttery crunch of a coffee cake top. I brought a few slices to my neighbor, and let’s just say, she’s been hinting for more ever since. You’ll find this loaf disappearing in no time—whether it’s for breakfast, dessert, or an afternoon snack.

The origin story of banana bread (and a crumbly twist!)

Banana bread as we know it today rose to popularity during the Great Depression when home bakers had to get creative with their ingredients. Overripe bananas that would have otherwise been thrown out found new life in moist, flavorful loaves of bread. It’s no surprise that it became a staple—banana bread is forgiving, adaptable, and incredibly delicious.

The crumb topping, often associated with coffee cakes, adds a touch of decadence. This combination takes the humble banana bread to the next level, offering a bit of textural contrast and sweetness with each bite. Plus, that hint of cinnamon in both the bread and the topping? Heavenly!

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

  • Bananas: These are the heart and soul of the recipe. Make sure they’re ripe—those speckled, overripe bananas with brown spots are the sweetest and make for the most flavorful bread. If you don’t have enough bananas on hand, applesauce makes a surprisingly good substitute, though it’ll change the flavor a bit.
  • Brown sugar: This adds a subtle molasses flavor that complements the bananas beautifully. I like to use dark brown sugar for a deeper flavor, but light brown sugar works just as well.
  • Butter: Softened butter ensures the bread is rich and moist. If you’re out of butter, coconut oil or a good-quality margarine works in a pinch, though you might miss some of that buttery goodness.
  • Flour: All-purpose flour gives structure to the bread. For a healthier twist, you can swap half of it with whole wheat flour, but the texture might be a bit denser.
  • Cinnamon: Ah, cinnamon—the spice that makes everything cozy. A little goes a long way here, adding warmth and depth. Feel free to experiment with nutmeg or allspice if you’re in the mood to play around with flavors.
  • Sour cream or Greek yogurt: This is my little secret to a moist banana bread. It adds a slight tang and keeps the bread tender. If you don’t have either, you can substitute it with buttermilk or even regular milk in a pinch.
Coffee Cake Banana Bread Recipe

Kitchen gear: What you need (and what you can totally skip)

You don’t need any fancy equipment for this recipe, which is part of what makes it so wonderful. But there are a few essentials:

  • Mixing bowls: You’ll need a couple of bowls—one for mashing the bananas and another for mixing the batter. Make sure they’re large enough to handle everything without spilling.
  • Hand mixer or whisk: I like using a hand mixer for creaming the butter and sugar—it makes the job quicker and ensures a light, fluffy base. But if you’re feeling old-school, a whisk and some elbow grease will do just fine.
  • 8×4-inch loaf pans: This recipe makes two loaves, so grab two pans. If you only have one, you can bake the loaves one at a time.
  • Pastry cutter (or your fingers!): For the crumb topping, a pastry cutter helps blend the cold butter into the flour and sugar, but honestly, your hands will work just as well—just work quickly to avoid melting the butter.

Step-by-step: My foolproof method (and a few hard-learned lessons)

  1. Preheat the oven and prep your pans. Set your oven to 350°F (175°C) and grease two 8×4-inch loaf pans. I always use a bit of butter for greasing—it adds a nice, subtle flavor to the crust.
  2. Mash the bananas. In a small bowl, mash the bananas with brown sugar, vanilla extract, and cinnamon. It’s okay if it’s a bit lumpy—that’s what gives banana bread its wonderful texture. (Just be careful not to overdo it, or you’ll end up with banana soup.)
  3. Cream the butter and sugar. In a larger bowl, cream the softened butter and sugar until light and fluffy. This step is crucial for a light, airy texture in your bread.
  4. Add the eggs. Beat in the eggs one at a time. Don’t rush this—let each egg fully incorporate before adding the next.
  5. Sift in the dry ingredients. Sift in the flour, baking soda, and salt. Stir gently—you don’t want to overmix, or your bread will be dense.
  6. Add sour cream and mashed bananas. Stir in the sour cream (or Greek yogurt) and then fold in the banana mixture. The batter should be thick but pourable.
  7. Make the crumb topping. In a separate bowl, mix the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter until the mixture resembles coarse crumbs. (Tip: If it’s hot in your kitchen, pop the topping in the fridge while you finish the bread to keep the butter cold.)
  8. Pour and top. Divide the banana bread batter evenly between your two pans. Generously sprinkle the crumb topping over both loaves.
  9. Bake. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the crumb topping starts to brown too much, loosely cover the loaves with aluminum foil.
  10. Cool and enjoy. Let the loaves cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me and can’t wait, slice off a warm piece—it’s perfection.
Coffee Cake Banana Bread Recipe

Variations: Make it your own!

This Coffee Cake Banana Bread is endlessly adaptable. Here are some of my favorite tweaks:

  • Gluten-free: Swap out the all-purpose flour for a 1:1 gluten-free baking flour blend.
  • Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter or coconut oil.
  • Nutty twist: Stir in a handful of chopped walnuts or pecans to the batter for extra crunch.
  • Seasonal spin: In the fall, I love adding a pinch of ground nutmeg and a bit of pumpkin puree to the batter—it gives the bread a cozy, pumpkin spice vibe.

Serving and presentation ideas

Serve this banana bread slightly warm, with a generous pat of salted butter on top. For an extra-special touch, sprinkle a dusting of powdered sugar over the crumb topping right before serving. This bread is perfect for breakfast with a cup of coffee, or as a cozy afternoon treat with tea.

Drink pairings: My personal favorites

I love pairing this banana bread with a strong cup of coffee (maybe a cinnamon latte to match the flavors?), but it’s also lovely with chai tea or even a glass of cold milk if you’re feeling nostalgic.

Storage and reheating tips

If you have leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to three days. You can also freeze slices by wrapping them individually in plastic wrap and placing them in a freezer bag. Just pop a slice in the toaster oven to reheat.

Adjusting for different serving sizes

This recipe makes two loaves, but you can easily halve it if you only want one. Or, if you’re baking for a crowd, double the recipe to make four loaves—you’ll need a big mixing bowl, but it works perfectly.

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Coffee Cake Banana Bread Recipe

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Enjoy the best of both worlds with this Coffee Cake Banana Bread recipe! Moist banana bread topped with a buttery, cinnamon crumb.

  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves, about 16 slices total 1x

Ingredients

Scale

Bread

  • 34 medium or large bananas
  • 2 Tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sour cream or Greek yogurt

Crumb Topping

  • 1 tsp cinnamon
  • 1 cup flour
  • 1 cup brown sugar
  • 6 Tbsp butter, cold

Instructions

  • Preheat the oven and prep your pans. Set your oven to 350°F (175°C) and grease two 8×4-inch loaf pans. I always use a bit of butter for greasing—it adds a nice, subtle flavor to the crust.
  • Mash the bananas. In a small bowl, mash the bananas with brown sugar, vanilla extract, and cinnamon. It’s okay if it’s a bit lumpy—that’s what gives banana bread its wonderful texture. (Just be careful not to overdo it, or you’ll end up with banana soup.)
  • Cream the butter and sugar. In a larger bowl, cream the softened butter and sugar until light and fluffy. This step is crucial for a light, airy texture in your bread.
  • Add the eggs. Beat in the eggs one at a time. Don’t rush this—let each egg fully incorporate before adding the next.
  • Sift in the dry ingredients. Sift in the flour, baking soda, and salt. Stir gently—you don’t want to overmix, or your bread will be dense.
  • Add sour cream and mashed bananas. Stir in the sour cream (or Greek yogurt) and then fold in the banana mixture. The batter should be thick but pourable.
  • Make the crumb topping. In a separate bowl, mix the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter until the mixture resembles coarse crumbs. (Tip: If it’s hot in your kitchen, pop the topping in the fridge while you finish the bread to keep the butter cold.)
  • Pour and top. Divide the banana bread batter evenly between your two pans. Generously sprinkle the crumb topping over both loaves.
  • Bake. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the crumb topping starts to brown too much, loosely cover the loaves with aluminum foil.
  • Cool and enjoy. Let the loaves cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me and can’t wait, slice off a warm piece—it’s perfection.

Notes

Serving and presentation ideas

Serve this banana bread slightly warm, with a generous pat of salted butter on top. For an extra-special touch, sprinkle a dusting of powdered sugar over the crumb topping right before serving. This bread is perfect for breakfast with a cup of coffee, or as a cozy afternoon treat with tea.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert

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