This Coffee Cake Banana Bread may have surpassed my all-time favorite recipe for banana bread. It has an unfair advantage because who can resist a thick crumbly topping!? It’s incredibly moist, sweet and full of warm cinnamon flavor. It won’t disappoint! Promise.
Just last week my kids were sitting around the table eating this recipe as their dessert because they couldn’t wait until morning to have it for breakfast. (They would have it for every meal if I let them) As I sat down, my little 5-year old daughter Layla said, “I know mommy made this because it’s soooo sweet, just like you mommy!”. I chuckled and thanked her for her kind words. I asked her what it would taste like if daddy made it? My 7-year old son, Noah, piped up and said it would still taste sweet, then he paused (as I could still see the wheels turning in his brain) and said “Cuz you can’t taste handsome”. I busted out laughing! Never did I see that coming! He puts such a smile on my face every day with his wit. I love witnessing these 5 little people become their own person and the different characteristics they each are developing. I need to watch out for Noah, he’s got charm, wit AND the cutest kissable face ever! Heaven help me!
I can honestly say that I have TWO favorite banana bread recipes now. Each very different from each other, but both unique in their own way. My first obsession was this recipe, a Coconut Banana Bread with Lime Glaze. It’s a favorite of all who try it. We’re pretty hooked on this new recipe with it’s warm cinnamon flavor and sweet buttery crumble topping. It’s perfect as muffins as well!
Ingredients
- 3-4 large ripe bananas
- 2 T brown sugar
- 1 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 C butter, softened
- 1 C sugar
- 2 eggs
- 2 C flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 T sour cream or Greek yogurt
- 1 1/2 C flour
- 1 1/2 C brown sugar (not packed)
- 9 T butter, cold
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Grease 2 loaf pans or line muffin tins with baking cups.
- With an electric mixer combine all ingredients for bread. Mix until creamy. Divide matter and pour into both loaf pans or spoon into baking cups.
- In separate bowl, cut cold butter into dry ingredients to make crumble topping. Using a pastry cutter (or your own hands), mix until coarse crumbs are formed. Sprinkle generously on top of both pans or muffins.
- Bake loaf pans for 30 minutes and then cover with tin foil to prevent topping from getting too brown. Bake for another 15-20 minutes or until middle is fully cooked through. If making muffins, bake for 15-17 minutes, uncovered.
Notes
adapted from a latte food
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