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Classic Coffee Cake Banana Bread Recipe

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★★★★

4 from 41 reviews

This Classic Coffee Cake Banana Bread combines the rich, moist texture of banana bread with a sweet, cinnamon-spiced crumb topping and a delicate glaze. Made with mashed ripe bananas and sour cream, it offers a tender crumb and subtle tanginess, perfect for breakfast or an afternoon treat. The recipe uses a double layer technique with a cinnamon sugar filling that adds a delightful surprise in every bite.

Ingredients

Scale

Batter:

  • 1.75 cups all-purpose flour (King Arthur recommended)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp butter, melted and cooled to room temperature
  • 0.6 cup sugar
  • 0.6 cup brown sugar
  • 1/3 cup sour cream
  • 1 large egg
  • 2.5 tsp vanilla extract
  • 3/4 cup mashed ripe bananas (about 2–3 medium bananas)

Cinnamon Sugar Layer:

  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon

Crumb Topping:

  • 1.25 cups all-purpose flour
  • 1 tsp cinnamon
  • 0.4 cup sugar
  • 0.4 cup brown sugar
  • 0.6 cup cold butter, cut into 1/2-inch cubes

Glaze:

  • 1/2 cup powdered sugar, sifted
  • 1.5 tbsp milk

Instructions

  1. Preheat and prepare crumb topping: Preheat your oven to 325°F (163°C) and grease a baking pan. In a bowl, mix together the flour, cinnamon, sugar, brown sugar, and cold butter cubes. Use your fingertips to incorporate the butter until the mixture resembles coarse breadcrumbs with pea-sized pieces. Refrigerate this crumb topping while you prepare the batter to keep the butter cold for a better texture.
  2. Mix dry ingredients for the batter: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even leavening and prevents lumps in the batter.
  3. Prepare wet ingredients and bananas: In a large bowl, whisk the melted and cooled butter with the sugars until smooth and slightly emulsified. Add the egg, vanilla, and sour cream, stirring until fully combined. Stir in the mashed bananas until evenly incorporated, which adds moisture and flavor.
  4. Combine wet and dry mixtures: Fold the dry ingredients into the wet mixture gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb; a few small lumps are acceptable.
  5. Layer batter and cinnamon sugar: Pour half of the batter into the greased pan, spreading evenly. Sprinkle the cinnamon sugar layer (brown sugar mixed with cinnamon) evenly over the batter. Pour the remaining batter on top carefully so as not to disturb the cinnamon sugar layer.
  6. Add crumb topping and bake: Remove the crumb topping from the refrigerator and distribute it evenly over the top of the batter. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown.
  7. Cool and glaze the cake: Allow the cake to cool in the pan for 30-40 minutes so it firms up enough to handle without falling apart. Meanwhile, whisk the sifted powdered sugar with the milk until smooth and pourable. When the cake is warm but not hot, drizzle the glaze evenly over the top. Allow the glaze to set before serving.

Notes

  • Use ripe bananas for natural sweetness and better moisture.
  • Keeping the butter cold in the crumb topping ensures a crumbly, textured finish.
  • Don’t overmix the batter to avoid a dense banana bread.
  • Let the cake cool sufficiently before glazing to prevent the glaze from melting.
  • This banana bread is great served slightly warm or at room temperature.

Keywords: banana bread, coffee cake, crumb topping, cinnamon sugar, glazed banana bread, moist banana bread, sour cream banana bread, homemade banana bread

Find it online: https://foodiecara.com/classic-coffee-cake-banana-bread-recipe/