Introduction
There’s nothing quite like the comforting aroma of a freshly baked loaf of coffee cake banana bread wafting through your home. This delightful fusion combines the rich, moist texture of banana bread with the sweet, crunchy topping of a coffee cake, creating a treat that’s perfect for breakfast, brunch, or an afternoon snack. Each slice is bursting with flavor, and the optional walnuts add a lovely crunch that takes it to the next level. Let’s dive into this cozy recipe that’s sure to become a favorite!
Ingredients
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
For the streusel topping:
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, filling your kitchen with a heavenly scent.
- Add the eggs one at a time, mixing well after each addition to ensure everything is well incorporated.
- Stir in the vanilla extract, mashed bananas, and sour cream until all the wet ingredients are nicely blended together.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon, bringing a warm spice aroma to the mix.
- Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined—be careful not to overmix!
- If you’re using them, fold in the chopped walnuts for an added crunch and depth of flavor.
- In a small bowl, prepare the streusel topping by combining the brown sugar, flour, cinnamon, and melted butter. Mix until it becomes crumbly, resembling the perfect topping.
- Pour half of the banana bread batter into the prepared loaf pan and sprinkle half of the streusel topping over it.
- Pour the remaining batter over the streusel layer and finish with the remaining streusel topping, making sure each slice later unveils a delightful crunch.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and inviting.
- Once baked, allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes or Tips
- For the best flavor, use very ripe bananas—ones that are brown and spotty work perfectly.
- If you prefer a nut-free version, you can simply leave out the walnuts.
- This banana bread freezes beautifully! Wrap it tightly in plastic wrap and foil, and it will last for up to three months in the freezer.
Cooking Techniques
When making this delightful coffee cake banana bread, the key technique is to properly cream the butter and sugars until light and fluffy. This step is crucial as it incorporates air into the mixture, giving your bread a lovely rise. Also, when mixing the dry and wet ingredients, be sure to mix just until combined to ensure the bread stays tender and moist.
FAQ
- Can I substitute the sour cream? You can use plain yogurt or buttermilk if you don’t have sour cream on hand.
- How do I know when my banana bread is done? A toothpick inserted into the center should come out clean; if it has wet batter on it, give it a few more minutes and check again.
Conclusion
This coffee cake banana bread is a true treat for the senses, with its rich banana flavor paired perfectly with the sweet crunchy streusel topping. Whether enjoyed with a cup of coffee in the morning or as a sweet snack throughout the day, it’s sure to bring joy to anyone lucky enough to have a slice. So preheat that oven and let’s get baking—you won’t regret it!