Banana Coffee Cake Bread
This banana coffee cake bread is soft, moist, and loaded with warm cinnamon flavor. It has a brown sugar cinnamon swirl baked right into the middle and a buttery streusel crumb on top. Simple ingredients, one bowl, and no mixer required.
Ingredients
Banana Bread
- ½ cup (113.5 g) salted butter browned and cooled
- 1-1½ cups (225 g) mashed ripe bananas I usually just use 2 bananas and don't measure
- ⅔ cup (133.33 g) granulated sugar
- ⅓ cup (73.33 g) brown sugar
- 2 large eggs
- ½ cup (118.29 ml) sour cream or greek yogurt
- 2 teaspoons vanilla
- 2 cups (280 g) all purpose flour gluten free works great too
- 1 teaspoon baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- ⅛ teaspoon (0.13 teaspoon) nutmeg
Cinnamon Filling
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Crumb Topping
- ⅓ cup (46 g) all purpose flour gluten free works great too
- ¼ cup (55 g) brown sugar
- ½ teaspoon (0.5 teaspoon) cinnamon
- pinch of salt
- 3 tablespoons salted butter very soft
Instructions
- 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.½ cup salted butter
- Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray, and/or line with parchment paper.
- 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.1-1½ cups mashed ripe bananas, ⅔ cup granulated sugar, ⅓ cup brown sugar, 2 large eggs, ½ cup sour cream or greek yogurt, 2 teaspoons vanilla
- Add flour, baking soda, salt, cinnamon and nutmeg and slowly mix, being careful not to over mix.2 cups all purpose flour , 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg
- 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.2 tablespoons brown sugar, 1 teaspoon cinnamon
- 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 batter.⅓ cup all purpose flour, ¼ cup brown sugar, ½ teaspoon cinnamon, pinch of salt, 3 tablespoons salted butter
- 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.
- Allow to cool for 15-20 minutes in the pan before removing. Cutting the bread when it's too warm will result in bread that starts to fall apart.
Notes
You can also add in ½ cup of chocolate chips if you'd like.
You can double this recipe for 2 loaves, or 4 mini loaves.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure it's not packed in there. Light and fluffy is the key.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 57gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 413mgPotassium: 177mgFiber: 2gSugar: 31gVitamin A: 496IUVitamin C: 2mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!