Coffee Cake Banana Bread (Moist Banana Bread with Cinnamon Crumb Topping)

Coffee Cake Banana Bread combines the comforting moistness of classic banana bread with a generous cinnamon crumb topping that delivers irresistible crunch. This easy recipe uses simple pantry staples and overripe bananas for maximum flavor and tenderness, perfect for breakfast, brunch, or dessert. Readers love its crowd-pleasing texture and how it transforms ripe bananas into bakery-style perfection.​

Why This Recipe Shines

This hybrid treat blends banana bread’s natural sweetness with coffee cake’s signature streusel, creating layers of flavor and texture in every bite. Ripe bananas ensure a moist crumb, while sour cream adds richness without heaviness. The double-batch crumb topping provides plenty of that addictive crunch everyone craves. It bakes faster than traditional loaves and freezes beautifully for quick treats.

Feature	Traditional Banana Bread	This Coffee Cake Version
Texture	Uniformly soft	Moist base + crunchy streusel ​
Flavor Profile	Pure banana	Cinnamon-brown sugar boost
Prep Time	15 minutes	15 minutes (with pro tips) ​

Ingredients

Bread (makes 2 loaves or 1 large bundt):

• 3-4 medium overripe bananas (about 1 1/2 cups mashed)
• 2 Tbsp brown sugar
• 1 1/2 tsp vanilla extract
• 3/4 tsp ground cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp sour cream or Greek yogurt

Crumb Topping (double batch for extra crunch):

• 2 tsp ground cinnamon
• 2 cups all-purpose flour
• 2 cups brown sugar, packed
• 12 Tbsp (1 1/2 sticks) cold unsalted butter, cubed

Optional Add-Ins: 1/2 cup chopped pecans or walnuts for the streusel; chocolate chips for the batter.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line with parchment.
2. In a small bowl, mash bananas with brown sugar, vanilla, and 3/4 tsp cinnamon until mostly smooth (leave some chunks for texture). Set aside.​
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing just until combined. Fold in sour cream, then banana mixture—avoid overmixing for tenderness.
5. For the crumb topping: In a medium bowl, combine cinnamon, flour, and brown sugar. Cut in cold butter using a pastry blender or fork until crumbly (pea-sized pieces). Divide batter between pans, then generously pile topping over each (use all of it!).​
6. Bake 35-40 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Cool in pans 10 minutes, then transfer to a wire rack. Slice once fully cooled.

Pro Tips and Variations

Mash bananas with a fork for visible flecks or puree for smoothness—both work great. For ultra-moist results, use very ripe (spotted) bananas and measure flour by spooning into the cup (don’t pack). Don’t skip sour cream; it tenderizes the crumb.​

Four Easy Variations:

• Cream Cheese Swirl: Mix 8 oz softened cream cheese, 1/4 cup sugar, 1 egg. Dollop over batter before topping; bake as directed.​
• Pecan Streusel: Add 3/4 cup toasted pecans to the topping mix.
• Glazed Finish: Drizzle with maple or peanut butter icing after cooling.
• Muffin Style: Bake in lined muffin tins 20-25 minutes for grab-and-go treats.​

Troubleshooting:

• Too dry? Add an extra banana next time.
• Topping sinking? Chill streusel 10 minutes before baking.
• High altitude? Increase flour by 2 Tbsp and bake at 325°F.

Nutrition and Storage

Per slice (1/12th loaf, estimated): 320 calories, 45g carbs, 4g protein, 14g fat. Values vary by ingredients; consult a nutritionist for precision.​

Store at room temp up to 2 days, fridge 5 days, or freeze slices up to 3 months (thaw overnight). Warm slices in a toaster oven for fresh-baked texture. Serve with coffee, vanilla ice cream, or as French toast.

Frequently Asked Questions

Can I use frozen bananas? Yes, thaw and drain excess liquid first to avoid sogginess.

Why ripe bananas? They mash easily and release natural sugars for better flavor and moisture.​

Gluten-free option? Swap all-purpose flour 1:1 with a gluten-free blend; add 1/4 tsp xanthan gum.

Vegan version? Use plant-based butter, yogurt, and a flax egg (1 Tbsp flax + 3 Tbsp water per egg).

Why double the topping? It ensures every slice has generous crunch—readers rave about this detail.​

This Coffee Cake Banana Bread delivers on every level: simple, delicious, and versatile. Bake a batch today and enjoy the smiles it brings! Tag your results on social or leave a comment below with tweaks you tried.

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