Description
A deliciously moist loaf combining banana bread and coffee cake, perfect for any occasion.
Ingredients
Scale
- 3–4 medium or large bananas
- 2 Tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sour cream (or Greek yogurt)
- 1 tsp cinnamon (for topping)
- 1 cup flour (for crumb topping)
- 1 cup brown sugar (for crumb topping)
- 6 Tbsp cold butter (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8×4-inch pans.
- In a small bowl, mash the bananas, then mix in the brown sugar, vanilla extract, and ground cinnamon until smooth.
- In a larger mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs to the butter-sugar mixture and beat well until fully combined.
- Sift in the flour, baking soda, and salt. Mix gently until just combined.
- Fold in the sour cream (or Greek yogurt) until incorporated.
- Pour in the mashed bananas and mix until well combined.
- For the crumb topping, combine the flour, cinnamon, brown sugar, and cold butter in a bowl. Use a fork to mix until crumbly.
- Divide the banana bread batter evenly between the prepared pans. Sprinkle the crumb topping over the batter.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Notes
Use Greek yogurt for a tangy twist! You can also swap brown sugar with coconut sugar for a unique flavor profile. For a dairy-free version, substitute butter with coconut oil and sour cream with unsweetened applesauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg