Coffee Cake Banana Bread
Coffee Cake Banana Bread is everything you love about both coffee cake and banana bread, combined! Moist banana cake kissed by a touch of cinnamon, with a crunchy streusel on top, a signature of any good coffee cake. There's so much to love in this loaf!
Coffee cake banana bread> Regular banana bread
Remember during the quarantine of 2020 when everyone became obsessed with making banana bread? Yeah, we’re all bored of banana bread, but somehow still have those browning bananas on our counter at all times.
You want a recipe that’s just as easy to make as banana bread, but different (and better)- I got you! You’re going to love this loaf.
What ingredients do I need?
This loaf has four different components: streusel, cake, cinnamon sugar swirl, and the glaze. I’ll walk you through how to make each one, including all the ingredients you’ll need!
- All-purpose flour
- Light brown sugar
- Cinnamon
- Salt
- Unsalted butter: some will be cold, for the streusel and some will be room temperature, for the cake
- Baking powder
- Baking soda
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Bananas
- Powdered sugar
- Whole milk
Can I bake this cake in a different pan?
Yup! If you don’t want to bake this in the shape of a loaf, it’ll fit nicely in a regular 9” round cake pan or Bundt pan, and look even more gorgeous!
Make sure you enjoy a warm slice of this delicious banana bread with a hot cup of coffee or tea for the perfect breakfast or snack.
I hope you love this recipe just as much as I do! It's a really great way to use up those browning bananas you always seem to have sitting on your counter (or is that just me?), and above all, its just so GOOD!
Enjoy, friends and happy baking!
Coffee Cake Banana Bread
The delicious cross between coffee cake and banana bread you didn’t know you needed in your life! With a crunchy streusel top, moist cake, and a cinnamon sugar ribbon in the middle, you’ll never go back to regular banana bread.
Streusel topping
- 1 cup all-purpose flour
- ½ cup light brown sugar (packed)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1/2 cup unsalted butter (cold, cut into small pieces)
Cinnamon sugar center
- ¼ cup light brown sugar (packed)
- ½ teaspoon cinnamon
Cake
- 1/2 cup unsalted butter (room temperature)
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 ½ cups ripe bananas (mashed (about 3 bananas))
Glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- Make the streusel topping: mix together flour, brown sugar, cinnamon, and salt. Add in the cold butter using a pastry cutter, or by rubbing it in with your fingers, until small/medium clumps form. Refrigerate until ready to use.
- Make the cinnamon sugar center: mix together the brown sugar and cinnamon; set aside.
- Preheat oven to 350°F; grease a 5x10” loaf pan and line with parchment paper. In a medium bowl, sift together flour, baking powder, baking soda and salt.
- Beta butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Add flour mixture, in 3 separate additions, alternating with sour cream, starting and ending with the flour. Add in the mashed banana; beat until combined.
- Add half of the batter into the pan; add the cinnamon sugar center, sprinkling evenly over the batter. Add remaining batter on top; spread out evenly using an offset spatula. Sprinkle the streusel topping evenly over the batter.
- Bake until a toothpick inserted into the middle comes out clean and the cake is golden brown, about 55 minutes. Transfer the pan to a wire rack, allow to cool completely.
- Make the glaze: combine powdered sugar and milk. Once cooled, drizzle over the cake.