Coffee Cake and Banana Bread – Looking for a mouth-watering treat that combines the best of both worlds? Look no further than this incredible Coffee Cake Banana Bread recipe! This delectable dish boasts the perfect balance of moist banana bread and crumbly coffee cake, with just the right hint of cinnamon and vanilla to tantalize your taste buds. Whether you’re a fan of sweet treats or just looking for a cozy afternoon snack, this recipe is sure to hit the spot!
As a devoted foodie and home baker, I’m always on the lookout for delicious new recipes to try out on my family. And when I stumbled upon this Coffee Cake Banana Bread recipe, I knew I had to give it a shot. From the moment the aroma of cinnamon and brown sugar started wafting through the house, my husband and kids were hooked. They couldn’t get enough of this perfect blend of sweet and crumbly, and now it’s become a staple in our household. Whether we’re enjoying it as a special breakfast treat or as an after-dinner dessert, this Coffee Cake Banana Bread never fails to impress.
Why This Coffee Cake Banana Bread Recipe is a Must-Try for Every Baker?
- The perfect combination of moist banana bread and crumbly coffee cake makes this recipe a unique and delicious treat.
- The addition of cinnamon and vanilla adds a warm, comforting flavor that will make you want to savor every bite.
- Simple ingredients such as bananas, flour, butter, and sugar make this recipe easy to follow and accessible to bakers of all skill levels.
- This recipe yields two loaves, so you can share with loved ones or save one for later (if it lasts that long!).
Ingredients:
Bread:
- 3-4 medium or large bananas, mashed (about 1 1/2 cups)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sour cream or Greek yogurt
Crumb Topping:
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar
- 6 tablespoons cold unsalted butter, cut into small pieces
Directions:
Preheat the oven to 350 degrees Fahrenheit and grease two 8×4 inch loaf pans.
In a small bowl, mash the bananas and mix in the brown sugar, vanilla extract, and ground cinnamon.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs until well combined.
Sift in the flour, baking soda, and salt to the wet ingredients and stir until just combined.
Add the sour cream or Greek yogurt and stir.
Pour in the mashed banana mixture and mix until well combined.
In a separate bowl, combine the cinnamon, flour, and brown sugar for the crumb topping.
Cut in the cold butter with a pastry cutter until the topping looks like coarse crumbs.
Sprinkle the crumb topping evenly over the batter in both loaf pans.
Bake for 35-40 minutes or until a cake tester comes out clean with just a few moist crumbs sticking to it.
Let the bread cool in the pans for 10 minutes before transferring to a wire cooling rack.
Slice and enjoy!
Notes:
- If you don’t have sour cream or Greek yogurt, you can use buttermilk or even milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
- This recipe is great for using up overripe bananas that might otherwise go to waste.
- You can easily freeze one of the loaves for later, just wrap it tightly in plastic wrap and then in foil before freezing. When you’re ready to eat it, let it thaw at room temperature before slicing and serving.
- This bread is great for breakfast, brunch, or as a dessert with a cup of coffee or tea.
In conclusion, Coffee Cake Banana Bread is a delicious twist on classic banana bread that will become a new favorite in your household. With its moist and tender crumb, warm cinnamon flavor, and sweet crumb topping, it’s the perfect treat for any time of day. Whether you serve it for breakfast with a hot cup of coffee, enjoy it as an afternoon snack, or serve it as a dessert, this bread is sure to satisfy. Plus, it’s easy to make and can be frozen for later, making it a convenient and versatile recipe. So give it a try and let us know how you like it!
FAQs
What can I substitute for sour cream or Greek yogurt in this recipe?
If you don’t have sour cream or Greek yogurt, you can use buttermilk or even milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
Can I freeze this bread?
Yes, you can easily freeze one of the loaves for later. Just wrap it tightly in plastic wrap and then in foil before freezing. When you’re ready to eat it, let it thaw at room temperature before slicing and serving.
What can I serve with this bread?
This bread is great for breakfast, brunch, or as a dessert with a cup of coffee or tea. You could also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Coffee Cake and Banana Bread
Ingredients
Bread:
- 3-4 medium or large bananas mashed (about 1 1/2 cups)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sour cream or Greek yogurt
Crumb Topping:
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar
- 6 tablespoons cold unsalted butter cut into small pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease two 8x4 inch loaf pans.
- In a small bowl, mash the bananas and mix in the brown sugar, vanilla extract, and ground cinnamon.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs until well combined.
- Sift in the flour, baking soda, and salt to the wet ingredients and stir until just combined.
- Add the sour cream or Greek yogurt and stir.
- Pour in the mashed banana mixture and mix until well combined.
- In a separate bowl, combine the cinnamon, flour, and brown sugar for the crumb topping.
- Cut in the cold butter with a pastry cutter until the topping looks like coarse crumbs.
- Sprinkle the crumb topping evenly over the batter in both loaf pans.
- Bake for 35-40 minutes or until a cake tester comes out clean with just a few moist crumbs sticking to it.
- Let the bread cool in the pans for 10 minutes before transferring to a wire cooling rack.
- Slice and enjoy!
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