Coffee Cake Banana Bread

Coffee cake? Good. Banana bread? Also, good. Combining the two? Even better! This banana bread loaf has a cinnamon sugar layer in the middle and is topped with a classic coffee cake cinnamon sugar crumb topping for the best of both worlds.

Make the Crumb Topping

In a medium bowl, whisk together brown sugar, flour, and cinnamon. Cut in the cold, cubed butter using your hands, a fork, or a pastry cutter until you have pea sized crumbs. Some larger pieces like in the image below are okay. Refrigerate until ready to use.

Mix the Banana Bread Batter

Follow these simple steps to make the base banana bread batter:

1. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth. Add in granulated and brown sugars and mix until light and fluffy.

3. Add two eggs, three mashed ripe bananas, plain Greek yogurt, and vanilla and mix until fully combined.

4. Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.

Mix the Cinnamon Sugar Filling

To give it a coffee cake feel, this banana bread has a layer of cinnamon sugar in the middle. To make this, simply whisk together the sugar, flour, and cinnamon.

Assemble the Banana Bread

Line a 9x5 inch loaf pan with parchment paper, allowing some to hang over the edges for easy removal.

Transfer half of the banana bread batter to the prepared loaf pan and smooth it into an even layer. Evenly sprinkle the cinnamon sugar filling over that (left image below). Then, add the rest of the batter on top of the cinnamon sugar layer and smooth into an even layer (middle image below). Finally, evenly sprinkle the crumb topping on top (right image below).

Bake the Banana Bread

Bake at 350°F for 45-55 minutes, until the cinnamon crumb topping is a deep golden brown and a toothpick inserted into the center of the loaf comes out free of crumbs. Allow the banana bread to cool in the pan for at least 10 minutes before removing.

Store leftovers in an airtight container in the refrigerator for up to 3-5 days.

Author: Laura's Bake Lab

Print

With ImageWithout Image

Coffee Cake Banana Bread

Banana bread loaf with a cinnamon sugar swirl in the middle and a classic coffee cake crumb topping.

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

Banana Bread

• 1 and 3/4 cups all purpose flour
• 1 and 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs, room temperature
• 3 medium ripe bananas, mashed
• 1/4 cup plain Greek yogurt, room temperature
• 2 tsp vanilla extract

Cinnamon Swirl Filling

• 1/4 cup granulated sugar
• 1 Tbsp all purpose flour
• 1/2 tsp ground cinnamon

Crumb Topping

• 1/2 cup brown sugar
• 1/2 cup all purpose flour
• 1 and 1/2 tsp ground cinnamon
• 6 Tbsp unsalted butter, cold and cut into small cubes

Instructions

1. Preheat the oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, allowing some to overhang the edges of the pan for easy removal.
2. Make the crumb topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold, cubed butter using your hands, two forks, or a pastry cutter until you have pea sized crumbs. Refrigerate until ready to use.
3. Mix the banana bread batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
4. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Add in the granulated and brown sugars and mix until light and fluffy.
5. Add the eggs, mashed bananas, Greek yogurt, and vanilla and mix until fully combined.
6. Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
7. Mix the cinnamon sugar filling: In a small bowl, whisk together the sugar, flour, and cinnamon.
8. Assemble and bake: Transfer half of the banana bread batter to the prepared loaf pan and smooth it into an even layer. Evenly sprinkle the cinnamon sugar filling over that. Then, add the rest of the batter on top of the cinnamon sugar layer and smooth into an even layer. Finally, evenly sprinkle the crumb topping on top.
9. Bake for 45-55 minutes until a toothpick inserted into the center of the loaf comes out free of crumbs. Allow to cool in the pan for at least 10 minutes before removing.
10. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.

https://www.laurasbakelab.com/blog/coffee-cake-banana-bread

Did you make this recipe?

Tag @laurasbakelab on instagram and hashtag it #LaurasBakeLab