Go Back

Coffee Cake Banana Bread

Coffee cake banana bread with a moist banana base and a thick cinnamon streusel crumb ribbon running through the center. The streusel turns deeply golden and crumbly on top for a bakery-style breakfast banana loaf.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 bananas Ripe and mashed.
Butter
  • 0.5 cup butter Softened for the batter.
  • 4 tbsp butter Cold, cubed for streusel.
Sugar
  • 0.75 cup sugar Granulated sugar for the batter.
  • 0.5 cup brown sugar For the streusel.
Eggs and flavorings
  • 2 eggs Large eggs.
  • 1 tsp vanilla extract Pure vanilla extract.
  • 0.5 cup sour cream For tenderness and moisture.
Dry ingredients
  • 1.5 cups all-purpose flour Plus more as needed for the streusel.
  • 1 tsp baking soda Single-acting baking soda.
  • 0.5 tsp salt Fine salt.
Streusel
  • 0.5 cup flour For the streusel.
  • 1.5 tsp cinnamon For the streusel.
  • 0.5 cup pecans Chopped, optional.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and streusel
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Mix brown sugar, flour, and cinnamon, then cut in cold butter until crumbly.
  3. Stir in pecans if using and set the streusel aside.
Make the banana batter
  1. Beat softened butter and sugar until fluffy, about 2–3 minutes.
  2. Add eggs, vanilla extract, and mashed bananas, then mix until smooth.
  3. Fold in all-purpose flour, baking soda, and salt, alternating with sour cream, until just combined.
Assemble and bake
  1. Pour half the batter into the prepared pan.
  2. Sprinkle half the streusel over the batter.
  3. Pour in the remaining batter and top with the remaining streusel.
  4. Bake for 60–70 minutes at 350°F until a toothpick comes out clean and the streusel is deeply golden.

Notes

For the cleanest streusel ribbon, scatter streusel evenly so it doesn’t clump—if your cold butter is too soft, chill the crumb mixture for 5–10 minutes. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter dairy swap, use plain Greek yogurt in place of sour cream (same amount).