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Coffee Cake Banana Bread with a Cinnamon Streusel Topping

This delightful Coffee Cake Banana Bread combines moist banana bread with a crunchy cinnamon streusel topping, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bread
  • 3 large very ripe bananas, mashed (about 1 1/3 cups) The riper the bananas, the sweeter your bread will be!
  • 1/2 cup unsalted butter, melted
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1/3 cup sour cream Can be swapped for yogurt or a dairy-free alternative.
  • 2 tsps vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
For the Streusel
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 tsps ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper.
  2. In a large bowl, combine the mashed bananas, melted butter, and brown sugar. Whisk in the eggs, sour cream, and vanilla extract until smooth.
  3. In a separate bowl, mix the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this mixture to the wet ingredients, stirring gently until just combined.
  4. In another bowl, prepare the streusel by mixing together the flour, brown sugar, and cinnamon. Cut in the cold butter cubes until the mixture resembles coarse crumbs.
Baking
  1. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the streusel topping over it. Pour in the remaining batter, then top with the remaining streusel.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Wrap leftover banana bread tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, slice and freeze it; it will keep in the freezer for about 3 months.