Coffee Cake Banana Bread pairs classic banana bread with a buttery cinnamon streusel inspired by coffee cake. This moist quick bread is ideal for breakfast, brunch, or an easy dessert.
Turn ripe bananas into a loaf that’s more than ordinary. While classic banana bread is comforting on its own, adding a cinnamon streusel topping brings sweet, buttery crunch and lifts the flavor. The streusel gives each slice a coffee-cake–style finish that pairs beautifully with the tender banana crumb.
There are many delicious ways to customize banana bread: swirl cinnamon through the batter for a ribbon of warm spice, fold in chocolate chips for a decadent twist, or add sour cream and berries for extra moisture and brightness. No matter which variation you choose, overripe, heavily speckled bananas deliver the best flavor and color—so let yellow fruit sit on the counter a few extra days if needed.
For this recipe you’ll use three ripe bananas, which typically mash to about 1 1/4 to 1 1/2 cups. If you have a lot of bananas to use up, the recipe is easy to double for two loaves; the extra loaf freezes well or makes a thoughtful neighborly gift.
If you prefer not to freeze baked loaves, freeze peeled bananas instead. Tip: peel and divide each banana into quarters, store the pieces in a zip-top bag, then thaw four pieces per banana when you’re ready to bake. Slightly thaw frozen bananas in the microwave before mashing; frozen bananas are also great for smoothies.
Coffee Cake Banana Bread
This loaf uses about three medium overripe bananas (1 1/4–1 1/2 cups mashed). The streusel topping is the star—small buttery crumbs flavored with brown sugar and cinnamon add a warm, slightly crunchy contrast to the soft banana bread.
When fresh from the oven the streusel will be crisp; stored in an airtight container it becomes softer and crumbly. Both textures are enjoyable and the flavor remains the same. Serve warm or at room temperature with coffee or tea.
Ready to bake? Gather those ripe bananas and enjoy a loaf that tastes like coffee cake and banana bread combined—you won’t regret it.
Coffee Cake Banana Bread
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Ingredients
Banana Bread:
- 1 ⅓ cups (315 g) mashed bananas, (about 3 medium overripe bananas)
- ⅓ cup (75 g) butter, melted
- ¾ cup (150 g) granulated sugar, (Can use 1/2 cup or 1 cup depending on desired sweetness.)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking soda
- ½ tsp salt
Streusel Topping:
- 1 ½ Tbsp (21 g) butter, cold
- ¼ cup (30 g) all-purpose flour
- ¼ cup (50 g) brown sugar, gently packed
- ¼ tsp ground cinnamon
Instructions
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Preheat the oven to 350°F. Butter and flour an 8×4-inch loaf pan, or line the bottom with parchment and spray the sides.
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In a large bowl, mash the bananas until smooth. Add melted butter, granulated sugar, the egg, and vanilla; stir to combine.
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Whisk together the flour, baking soda, and salt, then gently fold the dry ingredients into the banana mixture until the flour is just incorporated. Pour the batter into the prepared pan.
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In a small bowl, mix the streusel ingredients with a fork until they form fine crumbs. Sprinkle the streusel evenly over the batter; squeeze together for larger clumps if you like chunkier topping.
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Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent lightly with foil and continue baking.
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Let the loaf cool in the pan for about 5 minutes, then invert onto a wire rack to cool completely. Slice with a serrated knife and store leftovers in an airtight container or wrapped tightly.
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