There’s something quietly comforting about the smell of baked banana bread mingling with warm cinnamon sugar. It’s not just breakfast; it’s a gentle nudge to slow down and savor the moment. This coffee cake banana bread brings that cozy feeling right to your kitchen with its moist crumb and that irresistible crumbly topping.
I remember one morning when I was juggling way too many things—the kids were still waking up, and the coffee machine was sputtering. I grabbed this bread, still warm from the oven, and took a bite that was somehow both soft and crunchy. The cinnamon sugar topping melted slightly against the tender banana bread, and for a few minutes, I forgot the chaos around me. I didn’t even get to finish that cup of coffee before it went cold, but honestly, the bread was enough to carry me through. Somewhere between the sweet crumble and the banana’s mellow flavor, I found a little calm.
Why You’ll Love It:
- The crumbly topping adds just enough crunch without overwhelming the soft banana bread beneath.
- It’s moist and rich, making it a perfect snack, not just breakfast—though it works great for either.
- The cinnamon in the topping and batter gives it a warm spice tone that feels like a hug in bread form.
- It’s simple—and that’s kind of the point. No need for fancy ingredients or techniques.
- Be warned: it’s best fresh, so don’t expect it to stay perfectly crumbly if left out too long.
If you’re worried about the process, don’t be. It’s pretty forgiving—if you mix it a little too much, it still turns out tender, though I usually try to be gentle with the dry ingredients. And if you don’t have sour cream on hand, a little yogurt or even buttermilk might work in a pinch.
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Coffee Cake Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful banana bread with a crumbly cinnamon sugar 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
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream
1/4 cup milk
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
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, cream together 1/2 cup softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in the mashed bananas, sour cream, and milk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a small bowl, combine brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon for the topping.
Cut in the cold butter pieces with a pastry cutter or fork until the mixture resembles coarse crumbs.
Pour the banana bread batter into the prepared loaf pan and evenly sprinkle the crumb topping over the batter.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: A sturdy loaf pan is all you really need here, nothing fancy. I like to slice this bread thick and serve it with a smear of butter or cream cheese when it’s still slightly warm. Sometimes, I toss in a handful of chopped nuts or chocolate chips just to see how it changes the texture and taste—not tested extensively, but it’s worth a shot if you’re feeling adventurous. Also, if you want to switch up the topping, a streusel with oats might add a nice chewiness, though it’s different from the classic crumb.
FAQ:
Can I make this gluten-free? I haven’t tried it myself, but swapping in a gluten-free flour blend might just work, especially if it’s one designed for baking.
How do I store leftovers? Keep it in an airtight container at room temperature for a couple of days, or freeze slices wrapped well for longer storage.
Can I use frozen bananas? Absolutely, just thaw and mash them well before mixing.
When you’re craving something that feels like a quiet morning wrapped in a blanket, this coffee cake banana bread hits the spot. It’s easy to make, cozy to eat, and just the kind of treat you didn’t know you needed today.