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Coffee Cake Banana Bread

Coffee Cake Banana Bread Recipe for Every Morning
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This hybrid bake masterfully combines the moist, dense crumb of classic banana bread with the buttery, cinnamon-spiced crunch of a traditional coffee cake streusel. Perfect for breakfast or a sophisticated afternoon snack, this loaf delivers a professional bakery-style texture that balances sweet fruit notes with a cozy, aromatic spice profile. It is a reliable, crowd-pleasing treat that serves as a delicious way to utilize overripe bananas, ensuring a moist and flavorful result every single time you bake.

Ingredients

Scale

3 medium ripe bananas, mashed
2 cups all-purpose flour
1 cup brown sugar
1/2 cup unsalted butter, melted and slightly cooled
2 tsp ground cinnamon
2 large eggs, room temperature
1 tsp baking soda

Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a small bowl, combine a portion of the flour, sugar, cinnamon, and melted butter to create a coarse, crumbly streusel; set aside.
In a large bowl, mash the bananas until smooth.
Whisk the eggs and melted butter into the mashed bananas until well combined.
Fold in the remaining flour and baking soda into the wet mixture until just combined.
Pour the batter into the prepared loaf pan.
Sprinkle the streusel mixture evenly over the top of the batter.
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Ensure ingredients are at room temperature for the best emulsion. Substitute all-purpose flour with oat flour for a gluten-free version. Store in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.

Nutrition

Find it online: https://itisrecipes.com/coffee-cake-banana-bread/