Description
This Classic Coffee Cake Banana Bread combines the best of two beloved treats: the moist, flavorful banana bread infused with ripe bananas and the rich, crumbly coffee cake topping spiced with cinnamon and brown sugar. Perfect for breakfast or a cozy snack, it delivers a delightful balance of sweetness, creaminess, and a crunchy cinnamon streusel topping.
Ingredients
Scale
Batter
- 1.75 cups King Arthur all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp butter, melted and cooled to room temperature
- 0.6 cup granulated sugar
- 0.6 cup brown sugar
- 1/3 cup sour cream
- 1 large egg
- 2.5 tsp vanilla extract
- 3/4 cup mashed bananas (about 2-3 medium ripe bananas)
Cinnamon Sugar Topping
- 3 tbsp brown sugar
- 1.5 tsp cinnamon
Streusel Topping
- 1.25 cups all-purpose flour
- 1 tsp cinnamon
- 0.4 cup granulated sugar
- 0.4 cup brown sugar
- 0.6 cup cold butter, cut into 1/2-inch cubes
Glaze
- 1/2 cup powdered sugar, sifted
- 1.5 tbsp milk
Instructions
- Preheat and prepare your pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients for batter: In a medium bowl, whisk together 1.75 cups flour, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, combine melted butter, granulated sugar, and brown sugar. Stir in sour cream, egg, and vanilla extract until smooth and creamy.
- Add bananas: Fold the mashed bananas into the wet mixture, mixing gently to combine.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet banana mixture just until combined; avoid overmixing to maintain a tender crumb.
- Prepare cinnamon sugar topping: In a small bowl, mix 3 tablespoons brown sugar and 1.5 teaspoons cinnamon. Set aside for later use.
- Prepare streusel topping: In another bowl, mix 1.25 cups flour, 1 teaspoon cinnamon, granulated sugar, and brown sugar. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture becomes crumbly and pea-sized clumps form.
- Assemble the bread: Pour the banana batter into the prepared loaf pan. Sprinkle the cinnamon sugar topping evenly over the batter. Then, generously sprinkle the streusel topping on top, covering the entire surface.
- Bake: Bake in the preheated oven for about 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the topping browns too quickly, tent the loaf loosely with aluminum foil.
- Make the glaze: While the bread is baking, whisk together powdered sugar and milk in a small bowl to create a smooth glaze.
- Cool and glaze: Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack. Once slightly cooled, drizzle the glaze over the top of the bread evenly.
- Serve: Let the bread cool completely for best slicing results. Enjoy as a delicious breakfast treat or dessert with coffee.
Notes
- Use very ripe bananas for the best natural sweetness and moisture in the bread.
- Cold butter in the streusel helps create a nice crumbly texture.
- The sour cream adds richness and moisture but can be substituted with plain yogurt if necessary.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the bread for up to 3 months; thaw at room temperature before serving.
