The ultimate mashup of cozy banana bread and buttery coffee cake—swirled with cinnamon crumble and topped with a sweet glaze.

Scale

1 cup mashed ripe bananas (about 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

½ tsp salt

Cinnamon 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 cream

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1. Preheat oven to 350°F and grease an 8×4 inch loaf pan. Line with parchment if desired.

2. In a bowl, make the cinnamon crumble by mixing brown sugar, cinnamon, flour, and cold butter with a fork until crumbly. Set aside in fridge.

3. In a large bowl, whisk mashed bananas, both sugars, sour cream, eggs, and vanilla until smooth.

4. Add flour, baking soda, and salt. Stir gently until just combined.

5. Spread half the batter into loaf pan. Sprinkle half of the crumble.

6. Add remaining batter and finish with rest of crumble.

7. Bake for 50–60 minutes or until toothpick comes out with moist crumbs.

8. Cool 15 minutes before removing from pan. Mix glaze ingredients and drizzle over cooled loaf.

9. Slice and serve with coffee or tea!

Be sure to measure exactly 1 cup of mashed banana for the right texture.

Use cold butter for the crumble so it bakes into a crunchy topping.

Tent the loaf with foil if the top browns too fast before the center is done.

Store leftovers in an airtight container up to 3 days or freeze for later.