Irresistibly Cozy Coffee Cake Banana Bread

Thank you for stopping by — I’m absolutely thrilled to share this Coffee Cake Banana Bread recipe with you! It’s a delightful mash‑up of banana bread bliss and buttery coffee cake, swirled with cinnamon crumble and finished with a sweet glaze. Perfect for a cozy breakfast, snack or dessert! If you love recipes like this, don’t forget to subscribe for more straight to your inbox 😊

Overview of Recipe Content

This coffee cake banana bread is a moist, flavorful hybrid that combines tender banana loaf with a rich cinnamon streusel swirl and topping—plus optional glaze. Why you’ll adore it:

• Perfect occasion: Ideal for weekend brunch, afternoon pick‑me‑up, or potluck dessert.
• Flavor profile: Sweet, warmly spiced, with deep banana richness and crumbly cinnamon layers.
• Nutrition note: Calls for ripe bananas and sour cream—boosts moistness and adds calcium.
• Seasonal touch: Great year‑round; in winter pair with hot cocoa, in summer with iced latte.

🛒 Ingredients

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Banana Bread Base:

• 1 cup mashed ripe bananas (2–3 bananas)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all‑purpose flour
• 1 tsp baking soda
• Pinch of salt

Cinnamon Swirl & Crumble:

• ⅓ cup light brown sugar
• 1½ tsp ground cinnamon
• ½ cup flour
• 4 Tbsp cold unsalted butter, diced

Optional Glaze:

• ½ cup powdered sugar
• 1–2 Tbsp milk (or heavy cream)

🔪 Tools Needed

• Loaf pan (8×4 inch)
• Mixing bowls (medium + large)
• Rubber spatula
• Whisk
• Knife for crumble

🔄 Substitutions & Add‑ons

• Sour cream: Greek yogurt works great.
• Flour swap: Use 1:1 gluten‑free flour.
• Add‑ins: Try chopped nuts (walnuts or pecans), chocolate chips, or even a dash of espresso powder for a mocha twist!

How to Make Coffee Cake Banana Bread

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1. Prep: Preheat oven to 350 °F. Grease and line your loaf pan with parchment.
2. Make crumble: In a bowl, combine brown sugar, cinnamon, flour, and diced butter. Use fingers or a fork to mix into a coarse crumb. Chill while you prep the batter.
3. Mix wet: In a large bowl, whisk sugar, brown sugar, sour cream, eggs, vanilla, and mashed bananas until smooth.
4. Add dry: Lightly stir the flour, baking soda, and salt into the wet mix with a spatula just until combined.
5. Layer: Spread half the batter into the pan. Sprinkle half of the crumble on top. Dollop the remaining batter gently, then finish with the rest of the crumble.
6. Bake: 50–60 minutes until a toothpick shows a few moist crumbs and the crumble is golden.
7. Glaze (optional): Once cooled slightly, whisk powdered sugar and milk until smooth. Drizzle over top.

Let it cool 15 minutes before slicing—this is where warm aroma really hits!

What to Serve with Coffee Cake Banana Bread

• Crisp apple or pear slices
• A cup of rich coffee or spiced chai
• Vanilla or cinnamon‑swirled Greek yogurt
• A scoop of vanilla ice cream for dessert-time indulgence

Tips for Making It Perfect

• Measure bananas! Use exactly 1 cup mashed — too much equals mushy, too little dries it out.
• Don’t overmix: For tender crumb, stir until just blended.
• Crumble texture: Use cold butter for chunky topping.
• Even bake: Tent with foil if the top browns too fast.
• Test early: Start checking at 50 minutes; ovens vary!

Storage Instructions

• Room temperature: Covered, stays fresh ~3 days.
• Refrigerate: Up to 5 days—warm before serving.
• Freeze: Slice and freeze individually up to 2 months; thaw at room temp or microwave 15 sec.

General Information

Coffee cake has no coffee—instead, it’s named for being the perfect pairing to your morning cup. Combining it with banana bread gives you the best of both worlds: breakfast and dessert in one beautiful loaf. This mash‑up is inspired by classic recipes like Jenna Barnard’s (Banana Coffee Cake with swirl & crumble) and Taffey Bakery’s version with sour cream acheiving extra moistness

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Frequently Asked Questions

1. Can I make muffins instead of a loaf?
Yes! Fill a muffin tin ¾ full (12 cups), reduce bake time to 20–25 minutes.

2. Can I omit the glaze?
Absolutely! The glaze is optional—still wonderful without it.

3. Can I use oil instead of butter in the crumble?
You’ll lose crunch—stick with cold butter for best texture.

4. How do I know bananas are ripe enough?
Best bananas are heavily spotted or mostly brown—they mash easily and sweeten best.

5. Is sour cream required?
It adds tender moisture, but yogurt is a fine substitute.

Conclusion

This heartwarming coffee cake banana bread brings together soft, flavorful banana loaf, a cozy swirl of cinnamon, and a crunchy crumb topping. It’s versatile, easy to make, and guaranteed to win hearts (and tastebuds). If you loved this, you might also enjoy my Almond Flour Banana Bread or Banana Sourdough Pancakes—you can find them in my recipe collection. Thanks for baking with me—can’t wait to hear how it turns out!

Interactive Elements

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Nutritional Information

(approx. per slice, 12 slices total)

Nutrient	Amount
Calories	280 kcal
Carbohydrates	40 g
Protein	4 g
Total Fat	12 g
Saturated Fat	7 g
Sugar	22 g
Fiber	2 g
Sodium	200 mg

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