Introduction

Whether you’re serving it for breakfast, brunch, or dessert, this Coffee Cake Banana Bread is sure to become a family favorite. It’s simple to make, packed with warm cinnamon flavor, and tastes even better the next day. Perfect with a cup of coffee or tea, it’s a cozy treat that fills your kitchen with comfort.

The image shows a loaf of crumb cake with two slices cut from the front, placed on a white plate. The cake has three main layers: a light golden brown soft crumb base at the bottom, a middle layer with a brown cinnamon swirl, and a top layer of crumbly golden streusel topping with sugar crystals that appear slightly crunchy. Some crumbs are scattered around the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Streusel Topping:

1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1 tsp ground cinnamon
1/4 cup unsalted butter, melted

Banana Bread:

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract

Cinnamon Swirl:

1/3 cup granulated sugar
1 tbsp ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: In a small bowl, mix the streusel topping ingredients: flour, brown sugar, and cinnamon. Add the melted butter and mix with a fork until crumbly. Set aside.

Step 3: In another bowl, whisk together the flour, baking soda, salt, and cinnamon for the bread.

Step 4: In a large mixing bowl, combine mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well combined.

Step 5: Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread tender.

Step 6: Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon swirl mixture evenly over the batter.

Step 7: Add the remaining batter on top and gently swirl using a butter knife to create a marbled effect.

Step 8: Generously sprinkle the streusel topping over the loaf.

Step 9: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Don’t overmix the batter to avoid a tough texture; mix just until ingredients are combined.

Use very ripe bananas with lots of speckles or black spots for maximum sweetness and moisture.

Try adding chopped walnuts or pecans for a crunchy contrast.

Mix in chocolate chips for a sweeter, indulgent twist.

Add a pinch of nutmeg or cardamom to the cinnamon swirl for a unique spice variation.

Once cooled, drizzle with vanilla glaze or cream cheese frosting for a bakery-style finish.

Use whole wheat flour or a gluten-free 1:1 flour blend as a substitute for all-purpose flour.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week—bring to room temperature or warm slightly before serving. To freeze, wrap the loaf tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. You can also freeze individual slices wrapped in parchment paper for convenient snacks.

FAQs

Can I use underripe bananas for this recipe?

It’s best to use very ripe bananas with heavy speckling or blackened skins. Riper bananas are sweeter and add more moisture, resulting in a better-tasting and more tender bread.

How do I know when the bread is fully baked?

Insert a toothpick in the center of the loaf. If it comes out clean or with just a few dry crumbs, the bread is done. If there is wet batter on the toothpick, bake for a few more minutes and check again.