coffee cake banana bread

Make the streusel.

Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan. In a medium-sized bowl, combine the cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Set aside.

Cream the butter and both sugars.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on high-speed until light and fluffy, about 2-3 minutes. Add the eggs and beat to incorporate. In a large bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients.

Add the flour mixture to the butter mixture and mix until just combined. Add the bananas, sour cream/Greek yogurt, and vanilla; mix to combine. Stir in the nuts and pour the batter into the prepared pan. Sprinkle the streusel topping evenly over the batter. Bake until a toothpick inserted into the center of the bread comes out clean, about 55-60 minutes. Let the bread rest in the pan for 10 minutes, then turn out onto a rack to cool.

Make the glaze.

In a medium-sized bowl, whisk the powdered sugar, milk and vanilla together and then pour over the bread. Garnish with nuts if desired, slice, and enjoy!

If you make this coffee cake banana bread, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

coffee cake banana bread

INGREDIENTS

• 3-4 very ripe bananas, mashed (about 1 cup mashed)

• 2 large eggs, at room temperature

• 2 tablespoon light brown sugar

• 1 1/2 teaspoon vanilla extract

• 3/4 teaspoon ground cinnamon

• 1/2 cup unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 2 tablespoon sour cream or Greek yogurt

• 1/2 cup chopped walnuts or pecans, plus more for garnish

STREUSEL TOPPING

• 1 teaspoon ground cinnamon

• 1 cup all-purpose flour

• 1 cup light brown sugar

• 6 Tbsp butter, cold

GLAZE

• 2 cups powdered sugar

• 4 tablespoons milk

• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.

2. In a medium-sized bowl, combine the cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Set aside.

3. Prepare the batter. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on high-speed until light and fluffy, about 2-3 minutes. Add the eggs and beat to incorporate.

4. In a large bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until just combined. Add the bananas, sour cream/Greek yogurt, and vanilla; mix to combine. Stir in the nuts and pour the batter into the prepared pan. Sprinkle the streusel topping evenly over the batter. Bake until a toothpick inserted into the center of the bread comes out clean, about 55-60 minutes. Let the bread rest in the pan for 10 minutes, then turn out onto a rack to cool.

5. Make the glaze. In a medium-sized bowl, whisk the powdered sugar, milk and vanilla together well and then pour over the bread. Garnish with nuts if desired, slice, and enjoy!