Name: Coffee Cake Banana Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup (115 g) unsalted butter, melted; 1 cup (200 g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups (190 g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon (optional); 1/2 cup (100 g) brown sugar; 1/3 cup (40 g) all-purpose flour (for streusel); 1 tsp cinnamon (for streusel); 1/4 cup (55 g) unsalted butter, softened; 1/2 cup (60 g) powdered sugar; 1–2 tbsp milk; 1/2 tsp vanilla extract (for glaze)

I love making this Coffee Cake Banana Bread when I want something cozy, sweet, and comforting. It combines soft, moist banana bread with a buttery cinnamon streusel topping and a light vanilla glaze. Every slice gives me the perfect balance of banana flavor and coffee cake texture, making it ideal for breakfast, brunch, or an afternoon treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Banana Bread:

3 ripe bananas, mashed

1/2 cup (115 g) unsalted butter, melted

1 cup (200 g) granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups (190 g) all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp cinnamon (optional)

For the Cinnamon Streusel Topping:

1/2 cup (100 g) brown sugar

1/3 cup (40 g) all-purpose flour

1 tsp cinnamon

1/4 cup (55 g) unsalted butter, softened

For the Glaze:

1/2 cup (60 g) powdered sugar

1–2 tbsp milk

1/2 tsp vanilla extract

Directions

Preheat the Oven:

I preheat the oven to 350°F (175°C). I grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.

Prepare the Streusel Topping:

In a small bowl, I combine the brown sugar, flour, and cinnamon. I cut in the softened butter using a fork until the mixture becomes crumbly, then I set it aside.

Make the Banana Bread Batter:

In a large bowl, I mix the mashed bananas with the melted butter. I stir in the sugar, eggs, and vanilla extract until smooth. In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon. I gradually add the dry ingredients to the wet ingredients and mix just until combined.

Assemble and Bake:

I pour half of the batter into the prepared loaf pan and sprinkle half of the streusel on top. Then I add the remaining batter and finish with the rest of the streusel. I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze:

While the bread cools, I mix the powdered sugar, milk, and vanilla extract until smooth.

Glaze and Serve:

Once the banana bread has cooled completely, I drizzle the glaze over the top. I slice and serve.

Servings and Timing

I get about 8 to 10 slices from one loaf.

Prep time: 15–20 minutes

Bake time: 55–65 minutes

Cooling time: about 30–45 minutes

Total time: approximately 1 hour 45 minutes

Variations

I sometimes add 1/2 cup chopped walnuts or pecans to the batter when I want extra crunch. For a richer version, I like adding a layer of sweetened cream cheese in the center. I also enjoy sprinkling a pinch of nutmeg into the streusel for a warmer spice flavor. Sometimes I even add chocolate chips for a sweeter twist.

Storage/Reheating

I store the banana bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months.

When I reheat a slice, I microwave it for about 15–20 seconds to bring back its soft texture. If I prefer a slightly crisp top, I warm it in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use frozen bananas?

I can use frozen bananas as long as I thaw and drain any excess liquid before mashing them.

How do I know when the banana bread is fully baked?

I insert a toothpick into the center, and if it comes out clean or with a few dry crumbs, I know it is ready.

Can I reduce the sugar?

I can slightly reduce the sugar, but I keep in mind that it may affect the sweetness and moisture of the bread.

Why is my banana bread dense?

I make sure not to overmix the batter, as overmixing can make the bread dense instead of soft and tender.

Can I make this recipe into muffins?

I divide the batter into lined muffin tins and bake at 350°F (175°C) for about 18–22 minutes, checking for doneness with a toothpick.

Conclusion

I find this Coffee Cake Banana Bread to be the perfect combination of moist banana bread and buttery cinnamon crumble. It feels comforting, flavorful, and simple to prepare. Whether I make it for breakfast, brunch, or a cozy snack, I always end up enjoying every single slice.

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