Coffee Cake Banana Bread
A cool autumn morning, the smell of cinnamon and coffee drifting through the house, and a loaf cooling on the counter—this is the kind of memory that inspired this Coffee Cake Banana Bread. I first baked it for a neighborhood book club; it broke the ice and filled the room with warmth. This Coffee Cake Banana Bread has become a reader favorite because it feels like fall in every slice: moist banana crumb, a tender crumb, and that buttery streusel that melts into the top.
Introduction
If you love cozy seasonal baking, this Coffee Cake Banana Bread will quickly become a go-to. It pairs perfectly with a hot mug on a brisk morning and makes an impressive yet simple gift. For more banana-based inspiration while you’re mixing your batter, try this carrot cake banana bread idea that adds a vegetable twist.
Ingredients
Makes one 9×5-inch loaf
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1/4 cup (60 ml) plain yogurt or milk
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- Optional: 1/2 cup chopped nuts or chocolate chips
Streusel topping (optional)
- 1/2 cup (100 g) light brown sugar
- 1/3 cup (40 g) all-purpose flour
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, cubed
- 1/4 cup rolled oats (optional, for texture)
Step-by-step instructions
- Preheat and prepare:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Make the streusel (if using):
- In a bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter with a fork or pastry cutter until pea-sized crumbs form. Stir in oats if using. Set aside.
- Dry ingredients:
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Wet ingredients:
- In a large bowl, beat together granulated sugar, brown sugar, eggs, oil, yogurt, and vanilla until smooth. Stir in mashed bananas.
- Combine gently:
- Fold the dry ingredients into the wet mixture until just combined. Overmixing will make the bread dense.
- Add-ins:
- Fold in nuts or chocolate chips if desired.
- Assemble and bake:
- Pour batter into the prepared pan, level the top, and evenly sprinkle streusel over the batter. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool:
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
For more quick banana-bread twists, you might like this 10-minute healthy banana bread cookies idea that uses similar flavors.
Tips for success
- Use very ripe bananas: The riper and spotty, the sweeter and more flavorful the loaf will be.
- Measure flour properly: Spoon flour into the cup and level with a knife, or weigh for accuracy to avoid dryness.
- Don’t overmix: Stir until combined—lumps are okay.
- Check early: If the streusel browns too quickly, tent with foil for the remaining bake time.
- Room temperature ingredients: Eggs and yogurt incorporate more evenly when not cold.
A few more helpful notes:
- Swap-ins: Replace up to 1/2 cup of oil with applesauce for a lighter loaf.
- For a quicker treat, this recipe shares techniques with this simple 4-ingredient banana bread that’s perfect for busy mornings.
Possible variations
- Gluten-free Coffee Cake Banana Bread: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it. Bake times will be similar, but check early.
- Streusel-free: Omit the streusel for a simpler presentation and shorter prep time.
- Cinnamon-pecan: Fold in 1/2 cup toasted pecans for extra crunch.
- Dessert-style: Add a glaze of powdered sugar and milk after cooling for a sweeter finish, or swirl in melted chocolate before baking.
- Transform leftovers: Turn thick slices into a decadent bread pudding—see this banana bread bread pudding method for inspiration.
Storage recommendations
- Room temperature: Wrap cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerate: Keep slices in an airtight container for up to 5 days; allow to come to room temperature or warm gently before serving.
- Freeze: Wrap whole loaf or individual slices in plastic and foil, freeze up to 3 months. Thaw in the fridge overnight and warm in a low oven before serving.
- Reheating tip: Warm slices in a toaster oven or microwave for 10–20 seconds to revive the moist crumb.
Conclusion
This Coffee Cake Banana Bread is a comforting, crowd-pleasing recipe that balances homey banana flavor with a coffee cake spirit—perfect for fall breakfasts, weekend brunches, or a thoughtful neighbor treat. For another take on this classic combination and additional techniques, see this detailed guide on Coffee Cake Banana Bread – A Latte Food.
FAQs
- How ripe should bananas be for the best banana bread?
- For the best flavor and natural sweetness, use bananas that are heavily speckled with brown spots or mostly brown. They’re softer and much sweeter, which improves texture and taste.
- Can I make Coffee Cake Banana Bread in a muffin tin?
- Yes. Fill lined or greased muffin cups about 2/3 full and bake at 350°F (175°C) for 18–22 minutes, checking for a toothpick to come out clean.
- How do I prevent the streusel from sinking into the batter?
- Make sure your batter is slightly thick and not overmixed; sprinkle the streusel gently on top just before baking. Chilling the batter briefly can also help if you notice sinking.
- Can I use whole wheat flour instead of all-purpose?
- You can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor. Expect a slightly denser loaf and consider adding an extra tablespoon or two of liquid if the batter seems too stiff.
Coffee Cake Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Diet: Vegetarian
Description
This Coffee Cake Banana Bread is the perfect cozy treat for autumn, combining moist banana crumb with a buttery streusel topping.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1/4 cup (60 ml) plain yogurt or milk
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- Optional: 1/2 cup chopped nuts or chocolate chips
- Streusel topping (optional)
- 1/2 cup (100 g) light brown sugar
- 1/3 cup (40 g) all-purpose flour
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, cubed
- 1/4 cup rolled oats (optional, for texture)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a bowl, combine brown sugar, flour, and cinnamon for the streusel. Cut in cold butter until pea-sized crumbs form. Stir in oats if using. Set aside.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- In a large bowl, beat together granulated sugar, brown sugar, eggs, oil, yogurt, and vanilla until smooth. Stir in mashed bananas.
- Fold the dry ingredients into the wet mixture until just combined. Overmixing will make the bread dense.
- Fold in nuts or chocolate chips if desired.
- Pour batter into the prepared pan, level the top, and evenly sprinkle streusel over the batter. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor. Measure flour properly to avoid dryness, and don’t overmix to maintain moisture in the loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American