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Coffee Cake Banana Bread

Coffee cake banana bread with a thick cinnamon streusel ribbon baked through the center and a deeply golden crumb topping. Moist banana loaf base topped with buttery cinnamon crunch for a bakery-style cinnamon banana loaf slice.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe bananas, mashed.
  • 0.5 cup butter Softened.
  • 0.75 cup sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup sour cream
Cinnamon streusel
  • 0.5 cup brown sugar
  • 0.5 cup flour
  • 1.5 tsp cinnamon
  • 4 tbsp butter Cold, cubed.
  • 0.5 cup pecans Optional, chopped.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and make streusel
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Mix brown sugar, flour, and cinnamon, then cut in cold butter until crumbly; stir in pecans if using and set aside.
Mix the banana bread batter
  1. Beat softened butter and sugar until fluffy.
  2. Add eggs, vanilla extract, and mashed bananas, then mix until well combined.
  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 pan, then sprinkle half the streusel over it.
  2. Pour the remaining batter on top and finish with the remaining streusel.
  3. Bake for 60–70 minutes, until a toothpick comes out clean and the streusel is deeply golden.

Notes

Use very ripe bananas for the best sweet flavor and moist crumb. Cool in the pan 10 minutes, then slice; store covered at room temperature up to 3 days or in the fridge up to 5 days. Freeze slices for up to 2 months. For a lighter option, use reduced-fat sour cream if desired (texture may be slightly less tender).