Coffee Cake Banana Bread is a delightful blend of flavors that combines the moistness of banana bread with the rich taste of coffee cake. Perfect for any time of year, it makes a lovely breakfast treat or an afternoon snack. The sweet, crumbly topping brings a comforting texture, making it an ideal companion for a warm cup of coffee or tea.
For those needing substitutions, you can use gluten-free flour for the all-purpose flour, and if you prefer, coconut oil or vegetable oil can replace the melted butter. If you have nut allergies, simply omit any nuts you might consider adding as a topping. Be sure to use pumpkin puree instead of pumpkin pie filling to avoid added sugars and spices, as the latter is not suitable for the recipe.
Bread & Rolls
Coffee Cake Banana Bread Recipe
Ingredients
- 2 to 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed (for streusel)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup light brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan and line it with parchment paper for easy removal later.
- In a large mixing bowl, combine 1/2 cup of melted butter and 3/4 cup of packed light brown sugar. Whisk until the mixture is smooth and creamy. Then add 2 large eggs and 1 teaspoon of vanilla extract, mixing until well blended.
- In a separate bowl, mash 2 to 3 ripe bananas until smooth and add them to the butter-sugar mixture. Stir until combined.
- In another bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and 1 teaspoon of ground cinnamon until evenly distributed.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- For the streusel topping, in a small bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of packed light brown sugar, and 1 teaspoon of ground cinnamon. Cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs.
- Pour half of the banana bread batter into the prepared loaf pan, then sprinkle half of the streusel topping evenly over the batter. Add the remaining batter on top, smoothing it out gently, followed by the rest of the streusel topping.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your Coffee Cake Banana Bread.
Tips
- For a make-ahead option, you can prepare the batter the night before and bake it in the morning for a fresh start to your day.
- Store any leftover banana bread in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- The bread freezes well; wrap it tightly in plastic wrap and then in aluminum foil for up to three months.
If you’re looking for something equally delightful, I recommend trying the Moist Banana Bread. It offers a rich, savory experience that pairs wonderfully with your favorite beverages.