Description
Classic banana bread meets coffee cake in this irresistible fusion of comfort and flavor. Moist banana layers mingle with a crumbly cinnamon streusel topping, promising a delightful treat you’ll savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 3–4 medium or large bananas
- 2 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- ½ cup butter, softened
Binding and Moisture Ingredients:
- 2 tablespoons brown sugar
- 1 ½ teaspoons vanilla extract
- 2 tablespoons sour cream or Greek yogurt
Spices and Leavening Agents:
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
Crumb Topping Ingredients:
- 1 cup flour
- 1 cup brown sugar
- 6 tablespoons (3 ounces) butter, cold
- 1 teaspoon cinnamon
Instructions
- Prepare the oven by heating it to 350°F (175°C) and thoroughly coat two 8×4-inch loaf pans with a light layer of grease to prevent sticking.
- In a compact mixing vessel, transform ripe bananas into a smooth pulp, then blend with rich brown sugar, aromatic vanilla extract, and warming ground cinnamon. Set this fragrant mixture aside to meld flavors.
- Using a spacious mixing bowl, whip softened butter and granulated sugar together until the mixture becomes airy and voluminous. Introduce eggs and vigorously incorporate until completely unified.
- Delicately sift flour, baking soda, and salt into the creamy mixture, gently folding until just combined. Introduce tangy sour cream or Greek yogurt, stirring until the batter achieves a silky, uniform consistency.
- Gently fold the previously prepared banana mixture into the batter, ensuring even distribution of the fruity essence.
- For the crumb topping, combine ground cinnamon, flour, and brown sugar in a medium bowl. Integrate cold butter using a pastry cutter or fork until the mixture transforms into rustic, coarse crumbs.
- Evenly distribute the banana bread batter between the prepared pans, then generously shower the crumb topping across the surface of each loaf.
- Position the pans in the preheated oven and bake for 35-40 minutes. Test for doneness by inserting a cake tester or toothpick into the center; it should emerge with just a few moist crumbs clinging to it.
- Allow the bread to rest in the pans for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Slice the cooled loaves and savor the delectable fusion of coffee cake and banana bread.
Notes
- Create this recipe when you want a decadent breakfast treat that combines the richness of banana bread with the irresistible crumb topping of coffee cake.
- Perfectly ripe bananas are the secret weapon, transforming ordinary bread into a moist, flavor-packed delight that will wow your family and friends.
- Prepare the crumb topping first and refrigerate to ensure those delightful, crispy clusters stay cold and maintain their signature texture during baking.
- Always use room temperature ingredients like butter and eggs to guarantee a smooth, well-incorporated batter that bakes evenly and rises beautifully.
- Check doneness by inserting a toothpick near the center – a few moist crumbs are good, but no wet batter means your bread is perfectly cooked.
- Store covered at room temperature for 3-4 days or freeze individual slices wrapped in plastic for up to a month, ensuring a quick breakfast or snack anytime.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 335
- Sugar: 29 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 50 mg