Banana Coffee Cake Bread

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Banana Coffee Cake Bread is the recipe to make when you want something that looks and tastes impressive, but comes together in one bowl, with no mixer needed. It has a cinnamon filling layered right in the middle, a crumb topping and brown butter running through. This is exactly what those brown bananas on the counter should be used for!

banana coffee cake bread cut into slices.

I started making this bread because I wanted all the cozy flavors of a coffee cake without actually making a whole cake. This recipe is really a mashup of two of my favorites here, my sour cream banana bread and my cinnamon streusel muffins. I took the base from my staple banana bread and decided to brown the butter, added the cinnamon swirl and crumb topping from the muffins and it worked better than I could have imagined.

If you love banana baked goods, you’ll definitely want to try my brown butter banana sheet cake. It has the same rich banana flavor and it’s great for a crowd.

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Why You Will Love This Recipe
Ingredient Notes
Step by Step Instructions
Expert Baking Tips
FAQ
Storing & Freezing
Other Popular Recipes to Try
Banana Coffee Cake Bread

Why You Will Love This Recipe

Brown Butter: It only takes a few extra minutes, but is so worth the caramel and nutty flavor that it adds to the bread.
Coffee Cake Vibes: The cinnamon swirl and the crumb topping make this feel way more special than your average banana bread.
No Mixer Required: Everything comes together in one bowl and a whisk or a spoon.

showing the inside of the whole load of banana coffee cake bread so you can see through swirl.

Ingredient Notes

Full ingredient measurements and instructions can be found in the recipe card below.

Butter: Browning the butter is worth it here. It adds so much flavor. Once it's done browning, pour it into a bowl and let it cool before mixing in. I usually pop it in the freezer for about 10 minutes to speed that up.
Bananas: The browner the better. Overripe bananas are sweeter and much easier to mash, which means better flavor all the way through.
Sour Cream: This is what keeps the bread super moist. You can swap in Greek yogurt if that's what you have on hand, no problem.
Cinnamon/Sugar Filling: Just brown sugar and cinnamon. Simple, but it makes such a difference when you hit that swirl in the middle.
Crumb Topping: Soft butter is key here. You want it to clump together when you work it with a fork, so it bakes up into that crumbly, golden topping.

all the ingredients needed to make this banana coffee cake bread.

Step by Step Instructions

Step 1: Start by browning the butter. You'll take a half cup (1 stick) of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.

Step 2: Mash your brown bananas in a large mixing bowl. Add in browned butter, sugars, eggs, vanilla and sour cream and whisk until all mixed together well.

Step 3: Add flour, baking soda, salt, cinnamon and nutmeg and slowly mix, being careful not to over mix.

half the batter and the cinnamon swirl on top in the loaf pan.

Step 4: Pour half the batter into prepared pan. Sprinkle with the brown sugar and cinnamon mixture and then pour the remaining batter over the top of the mixture.

crumb topping added on top of the batter.

Step 5: In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the soft butter and work it together with a fork or your fingers until it starts to come together and almost look shaggy. Sprinkle it over the top of the bread bat

Step 6: Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done.

Expert Baking Tips

The browner the bananas the sweeter the bread. I love letting my turn a nice almost black outside before I start baking with them.
Browning the butter is so worth the extra few minutes for the added level of flavor it brings to this recipe.
This bread is great even without the crumb topping and just the cinnamon swirl inside.
If you love crumb toppings I'd also suggest my coffee cake blueberry muffins. They're great for mornings at home or on the go!

a backwards view so you can see the crumb topping.

FAQ

Can I make this without browning the butter?

Yes, you can just use ½ cup of melted butter instead.

Can I use greek yogurt instead of sour cream?

Yes, that is a great substitution that works well.

Can I make this into muffins instead?

Yes, you will follow the recipe the same, including doing half the batter, the cinnamon and the remaining batter, followed by the crumb topping. You will need to make the muffins for 18-22 minutes instead.

the banana bread cut into slices on a cookie sheet.

Storing & Freezing

Banana coffee cake bread can be stored wrapped tightly in foil or in an airtight conatiner at room temperature for 2-3 days. Wrapping it in foil (rather than a ziplock bag) helps keep a little more texture on the outside.

This bread freezes really well too. You can slice it first and freeze individual pieces for an easy grab and go breakfast or snack. It also freezes well as a whole loaf. Thaw at room temperature and it tastes just as good as fresh.

If you ever need to make this ahead of time, bake it the night before, let it cool completely, wrap it in foil, and slice it right before serving. It holds up great overnight.