This coffee cake banana bread is the perfect treat for busy mornings, an afternoon snack, or just because you’re craving something sweet.
After all, how can you beat sweet, tender banana bread with a warm cinnamon filling and a yummy streusel on top?
And don’t even get me started on the glaze! It’s the percent kiss of sugar to finish it off.
Seriously, I’ve already had two pieces…and I might just enjoy a third before bed!
Why You’ll Love This Coffee Cake Banana Bread
Perfect for Gatherings: From the familiar yumminess of banana bread to the fun coffee cake finish, this is an ideal treat for brunches, family gatherings, or any social event.
Great Use of Overripe Bananas: This recipe is a fantastic way to use up overripe bananas that might otherwise go to waste. And it’s a fun twist on the classic quick bread.
Texture Delight: With its moist and tender banana bread base and crunchy, crumbly streusel topping, this recipe offers a delightful contrast of textures in every bite.
Ingredients
- All-Purpose Flour: Used in the cake and the streusel, it provides structure and body.
- Baking Powder and Baking Soda: Leavening agents that help the cake rise.
- Salt: Enhances the overall flavor.
- Granulated and Light Brown Sugar: These add sweetness and moisture to the cake, the filling, and the streusel.
- Unsalted Butter: Adds moisture, richness, and flavor to the cake. It also creates a crumbly texture in the streusel.
- Eggs: Bind the ingredients together and provide structure.
- Mashed Bananas: Add moisture, sweetness, and banana flavor.
- Vanilla Extract: Enhances the overall flavor of the cake and icing.
- Sour Cream: Brings a wallop of moisture and richness, resulting in a super tender crumb.
- Cinnamon: Used in the filling and the streusel for warmth.
- Vanilla Icing: A quick mix of powdered sugar, milk, and vanilla extract gives the cake a nice, sweet finish.
How to Make Coffee Cake Banana Bread
It’s never a wrong time for banana bread. But banana coffee cake? I could have that every day!
And luckily, it’s super straightforward.
1. PREP: Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line with parchment paper.
2. WHISK: In a medium bowl, whisk the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
3. BEAT: In a large bowl, beat the butter and sugars until creamy, then blend in the eggs, mashed bananas, and vanilla.
4. COMBINE: Alternate adding the dry ingredients and sour cream, stirring by hand until just combined.
5. POUR: Pour half of the batter into the pan. Sprinkle over the cinnamon sugar, then top it with the rest of the batter.
6. BAKE: Bake for 40-45 minutes or until a toothpick comes out clean.
7. COOL: Cool in the pan for 15 minutes, then move to a wire rack to cool completely.
8. GLAZE: Mix the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake, then dig in!
Tips For the Best Coffee Cake Banana Bread
This banana crumb coffee cake is sure to become a new favorite in your recipe rotation.
But if you’ve never made coffee cake or banana bread before, don’t worry! I have a few handy tips below.
- Use ripe bananas. Use very ripe bananas with brown spots for the sweetest flavor and best texture.
- Mash well. Mash the bananas thoroughly with a fork until smooth, and so you don’t have too many lumps.
- Measure accurately. Spoon and level the flour into the measuring cup for the proper amount. If you scoop it, you’ll end up with too much.
- Mix gently. Stir the wet and dry ingredients together just until combined to avoid overmixing the batter. It’s best done by hand.
- Skip the filling. I love the extra layer of cinnamon sugar, but you can leave it off, and the cake will be just as scrummy.
- Baking time. Bake until a toothpick inserted in the center comes out clean or with a few crumbs. And don’t forget to check the top and tent it with foil if needed.
- Double it up! Double the recipe and bake it in a 9×13-inch pan. It’ll probably need an extra 5-10 minutes in the oven.
- Optional mix-ins. Customize this dreamy banana bread with chopped nuts, chocolate chips, dried fruit, or shredded coconut.
How to Store
Easy to make, super tasty, and it stores well? This might just be the perfect cake!
To Store: Place cold slices in an airtight container at room temp for up to 4 days. For longer storage, refrigerate for up to 1 week.
To Reheat: Reheat individual slices in the microwave for 15-20 seconds or warm the whole cake in a 300°F oven for 10-15 minutes.
To Freeze: Wrap the completely cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Note: You might need to add fresh glaze after storing as it can soak into the cake.
More Coffee Cakes Recipes You’ll Love
Coffee Cake Muffins
Blueberry Coffee Cake
Pumpkin Coffee Cake
Coffee Cake Cookies
Coffee Cake Banana Bread
9
20
minutes45
minutes645
kcalCoffee cake banana bread is full of sweet banana flavor and plenty of warm cinnamon. Better yet, it’s topped with yummy streusel and vanilla glaze!
Ingredients
- For the Banana Bread
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
3 ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1 cup sour cream
- For the Cinnamon Sugar
1 tablespoon ground cinnamon
1/4 cup brown sugar
- For the Streusel Topping
1 cup all-purpose flour
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cubed
- For the Vanilla Icing
1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch baking pan and line with parchment paper, leaving an overhang on the sides.
- Make the cake. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and sugars with an electric mixer until creamy, about 2-3 minutes. Scrape the bottom and sides of the bowl, as needed.
- Add the eggs and mix until well blended. Stir in the mashed bananas and the vanilla. Then, alternate adding the dry ingredients and sour cream, stirring by hand until just combined.
- Pour half of the batter into the prepared pan. Combine the cinnamon and sugar in a small bowl and sprinkle evenly over the batter. Then, dollop and gently spread the remaining batter over the top. Set aside.
- Make the streusel. In a small bowl, combine the flour, brown sugar and cinnamon. Cut in the cold butter with a pastry blender or rub it between your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter in the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with aluminum foil.
- Take the cake out of the oven and leave to cool in the pan for 15 minutes. Then lift it out with the parchment overhang and place it on a wire rack to cool fully.
- Make the glaze. In a small bowl, mix the powdered sugar with 2 tablespoons of milk and the vanilla until smooth. Add more milk, if needed, until it’s thick but pourable.
- Drizzle the glaze over the cooled cake, let it set, then slice, serve, and enjoy!
Notes
- Mash well. Mash the bananas thoroughly with a fork until smooth, and so you don’t have too many lumps.
- Measure accurately. Spoon the flour into the measuring cup and level it off with a knife for the proper amount. If you scoop it, you’ll end up with too much.
