Classic Coffee Cake Banana Bread

Here is my favorite coffee cake banana bread recipe, with a moist banana bread base, a sweet cinnamon swirl running through the middle, a crumbly streusel topping, and a simple vanilla glaze drizzled on top.

This banana bread is what I make whenever I have overripe bananas sitting on my counter. It’s basically two desserts in one – you get all the banana flavor you love, plus that irresistible cinnamon-sugar crunch from the coffee cake topping. My kids always ask if we can have it for breakfast, and honestly, I never say no.

What Kind of Bananas Should I Use?

For coffee cake banana bread, you’ll want to use bananas that are nice and ripe – think brown spots all over the peel or even fully brown. The riper the banana, the sweeter and more flavorful your bread will be, plus they mash up way easier. If your bananas aren’t quite ripe enough yet, you can speed up the process by placing them in a paper bag for a day or two, or if you’re in a pinch, pop them in a 300°F oven for about 15 minutes until the peels turn black. Just avoid using green or barely yellow bananas, as they won’t give you that classic banana bread flavor and sweetness you’re looking for.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if you need to:

• Sour cream: Greek yogurt works great as a substitute and gives you the same moist texture. You can also use regular plain yogurt or even buttermilk in the same amount.
• Bananas: The riper, the better! If your bananas aren’t quite ripe enough, you can bake them in their peels at 300°F for about 15 minutes to bring out more sweetness. In a pinch, unsweetened applesauce can work, though you’ll lose that banana flavor.
• Brown sugar: If you’re out of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. Or just use all white sugar – the texture will be slightly different but still tasty.
• Butter: You can use coconut oil or vegetable oil for the bread itself, though butter really makes the crumb topping special, so I’d try to keep it there if possible.
• Vanilla essence: Vanilla extract works the same way. If you don’t have either, a small splash of maple syrup adds a nice flavor twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making this banana bread is overmixing the batter after adding the dry ingredients, which develops too much gluten and creates a tough, dense loaf – mix just until the flour disappears and you’ll get a tender crumb.

Don’t skip refrigerating the crumble topping, as cold butter is what creates those nice clumps instead of melting into the batter during baking.

Using bananas that aren’t ripe enough is another common error – look for bananas with plenty of brown spots or even completely black peels, since they’re sweeter and mash more easily.

Finally, resist the urge to add the icing while the bread is still warm, as it will simply melt and run off the sides rather than creating that pretty drizzle on top.

What to Serve With Coffee Cake Banana Bread?

This banana bread is perfect for breakfast or brunch alongside a hot cup of coffee or tea – the cinnamon streusel topping makes it feel extra special in the morning. I love serving it warm with a pat of butter that melts right into the bread, or you can spread on some cream cheese for added richness. It also pairs really well with fresh fruit like strawberries or blueberries on the side, which balances out the sweetness. If you’re serving it for dessert, a scoop of vanilla ice cream turns it into something really indulgent.

Storage Instructions

Store: This coffee cake banana bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge for up to a week, though the crumb topping might soften a bit.

Freeze: You can freeze this bread for up to 3 months, which is great for having a sweet treat ready whenever you need it. Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole loaf wrapped well in foil and plastic wrap.

Enjoy: Thaw frozen slices at room temperature for about 30 minutes, or warm them in the microwave for 15-20 seconds. If you froze the whole loaf, let it thaw overnight in the fridge. I like to warm mine up slightly before eating so the crumb topping gets a little crispy again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 25-30 g
• Fat: 110-125 g
• Carbohydrates: 410-450 g

Ingredients

For the banana cake:

• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 6 tbsp butter (melted and cooled to room temperature)
• 0.6 cup sugar
• 0.6 cup brown sugar
• 1/3 cup sour cream (makes it extra creamy and rich)
• 1 egg
• 2.5 tsp vanilla
• 3/4 cup bananas (mashed, about 2-3 medium ripe bananas)

For the cinnamon filling:

• 3 tbsp brown sugar
• 1.5 tsp cinnamon

For the crumble topping:

• 1.25 cups flour
• 1 tsp cinnamon
• 0.4 cup sugar
• 0.4 cup brown sugar
• 0.6 cup butter (cold, cut into 1/2-inch cubes for a better texture)

For the glaze:

• 1/2 cup powdered sugar (sifted to remove lumps)
• 1.5 tbsp milk

Step 1: Prepare the Oven and Make the Crumb Topping

• 1.25 cups flour
• 1 tsp cinnamon
• 0.4 cup sugar
• 0.4 cup brown sugar
• 0.6 cup butter, cold and cubed

Preheat your oven to 325°F and grease your baking pan.

While the oven preheats, prepare the crumb topping by mixing together the flour, cinnamon, sugars, and cold butter cubes in a bowl.

Use your fingertips to work the cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout—this creates that desirable texture.

Transfer the crumb mixture to the refrigerator while you prepare the batter; the cold butter will help it stay chunky during baking.

Step 2: Combine Dry Ingredients for the Cake Batter

• 1.75 cups flour
• 3/4 tsp baking soda
• 1/2 tsp salt

In a separate bowl, whisk together the flour, baking soda, and salt.

Set this dry mixture aside—this prevents lumps in your final batter and ensures even distribution of the leavening agent throughout the cake.

Step 3: Create the Wet Ingredient Base

• 6 tbsp butter, melted and cooled
• 0.6 cup sugar
• 0.6 cup brown sugar
• 1 egg
• 2.5 tsp vanilla
• 1/3 cup sour cream
• 3/4 cup mashed bananas

In a large bowl, whisk together the melted and cooled butter with both sugars and brown sugar until well combined.

The mixture should be smooth and slightly emulsified.

Add the egg, vanilla, and sour cream, stirring until fully incorporated.

I like to use sour cream in banana bread because it adds a subtle tanginess and keeps the crumb incredibly moist—you’ll notice the difference compared to recipes using just milk.

Finally, fold in the mashed bananas until evenly distributed throughout the mixture.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Add the dry ingredient mixture from Step 2 to the wet ingredient base from Step 3, folding gently with a spatula until just combined.

Don’t overmix—a few small lumps are fine and will result in a more tender crumb.

Overmixing develops gluten and makes the cake dense.

Step 5: Layer the Batter and Toppings in the Pan

• cake batter from Step 4
• 3 tbsp brown sugar
• 1.5 tsp cinnamon
• crumb topping from Step 1

Pour half of the batter into your greased baking pan, spreading it evenly.

Sprinkle the cinnamon sugar mixture (3 tbsp brown sugar mixed with 1.5 tsp cinnamon) over this layer.

Pour the remaining batter on top, spreading gently to cover the cinnamon sugar layer without disturbing it too much.

Finally, remove the crumb topping from the refrigerator and distribute it evenly over the entire surface of the batter.

I find that letting the crumb topping stay cold until the last moment helps it maintain those desirable chunky pieces rather than melting into the batter.

Step 6: Bake the Coffee Cake

Place the pan in the preheated 325°F oven and bake for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

The top should be golden brown.

Let the cake cool in the pan for 30-40 minutes before adding the glaze—this allows it to set up enough to handle the liquid without falling apart.

Step 7: Make and Apply the Glaze

• 1/2 cup powdered sugar, sifted
• 1.5 tbsp milk

While the cake cools, whisk together the sifted powdered sugar and milk until smooth and pourable.

The sifting removes lumps and creates a silky glaze.

Once the cake has cooled to warm (not hot), drizzle the glaze evenly over the top.

It will set slightly as it cools, creating a light sweet finish that complements the moist crumb inside.

Classic Coffee Cake Banana Bread

Delicious Classic Coffee Cake Banana Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 8 slices

Calories 2850 kcal

Ingredients

  

For the banana cake::

• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 6 tbsp butter (melted and cooled to room temperature)
• 0.6 cup sugar
• 0.6 cup brown sugar
• 1/3 cup sour cream (makes it extra creamy and rich)
• 1 egg
• 2.5 tsp vanilla
• 3/4 cup bananas (mashed, about 2-3 medium ripe bananas)

For the cinnamon filling::

• 3 tbsp brown sugar
• 1.5 tsp cinnamon

For the crumble topping::

• 1.25 cups flour
• 1 tsp cinnamon
• 0.4 cup sugar
• 0.4 cup brown sugar
• 0.6 cup butter (cold, cut into 1/2-inch cubes for a better texture)

For the glaze::

• 1/2 cup powdered sugar (sifted to remove lumps)
• 1.5 tbsp milk

Instructions

 

• Preheat your oven to 325°F and grease your baking pan. While the oven preheats, prepare the crumb topping by mixing together the flour, cinnamon, sugars, and cold butter cubes in a bowl. Use your fingertips to work the cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout—this creates that desirable texture. Transfer the crumb mixture to the refrigerator while you prepare the batter; the cold butter will help it stay chunky during baking.
• In a separate bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside—this prevents lumps in your final batter and ensures even distribution of the leavening agent throughout the cake.
• In a large bowl, whisk together the melted and cooled butter with both sugars and brown sugar until well combined. The mixture should be smooth and slightly emulsified. Add the egg, vanilla, and sour cream, stirring until fully incorporated. I like to use sour cream in banana bread because it adds a subtle tanginess and keeps the crumb incredibly moist—you'll notice the difference compared to recipes using just milk. Finally, fold in the mashed bananas until evenly distributed throughout the mixture.
• Add the dry ingredient mixture from Step 2 to the wet ingredient base from Step 3, folding gently with a spatula until just combined. Don't overmix—a few small lumps are fine and will result in a more tender crumb. Overmixing develops gluten and makes the cake dense.
• Pour half of the batter into your greased baking pan, spreading it evenly. Sprinkle the cinnamon sugar mixture (3 tbsp brown sugar mixed with 1.5 tsp cinnamon) over this layer. Pour the remaining batter on top, spreading gently to cover the cinnamon sugar layer without disturbing it too much. Finally, remove the crumb topping from the refrigerator and distribute it evenly over the entire surface of the batter. I find that letting the crumb topping stay cold until the last moment helps it maintain those desirable chunky pieces rather than melting into the batter.
• Place the pan in the preheated 325°F oven and bake for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should be golden brown. Let the cake cool in the pan for 30-40 minutes before adding the glaze—this allows it to set up enough to handle the liquid without falling apart.
• While the cake cools, whisk together the sifted powdered sugar and milk until smooth and pourable. The sifting removes lumps and creates a silky glaze. Once the cake has cooled to warm (not hot), drizzle the glaze evenly over the top. It will set slightly as it cools, creating a light sweet finish that complements the moist crumb inside.