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