Coffee cake and banana bread collide into one irresistible loaf! This coffee cake banana bread features a soft texture with a cinnamon sugar ribbon in the center and lots of crunchy streusel baked on top.

It’s coffee cake time AND banana bread time all rolled into one. Really, what won’t I smash banana bread into these days?

Nothing short of all the things and this loaf is just the next obsession in a line of many. ♥

This is a pretty simple concept today with a streusel topping + cinnamon ribbon similar to what you’ll find in a coffee cake, but WOW does it ever take an average slice of banana bread to the next level!

There’s nothing average going on here today though. This is a top-tier loaf that is also easy enough that anyone can bake it with ease! And you should like yesterday.

This Banana Bread features…

A super soft and dense interior
A rich ribbon of cinnamon sugar swirled in the center
Buttery brown sugar streusel baked on top

Making the Banana Bread

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Bananas
Vegetable oil
Eggs
Brown sugar
Vanilla extract
All-purpose flour
Baking soda
Kosher salt
Granulated sugar
Ground cinnamon
Unsalted butter

Choosing Your Bananas

You will need 4 medium bananas for this bread to equal about 2 cups once mashed. For best results, I recommend going with very ripe, spotty bananas so you get a strong banana flavor throughout the bread.

Can I use frozen banana? Yes, for sure. Just make sure the banana is thawed before mashing and mixing into the other ingredients.

Tips for Perfect Banana Bread

Mash bananas well – use a potato masher or a fork to finely mash bananas until only a few very small chunks remain.
Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Gently fold batter – overmixing will lead to a dry bread so use a gentle hand when folding batter.
Layer cinnamon sugar in center of batter – this gives you a bit of cinnamon sugar in every bite.
Use a toothpick to test bread – insert a toothpick in the center of bread. The bread is done when toothpick comes out clean.
Cool bread completely before cutting – don’t be tempted to cut into the bread while it’s still warm. Allowing the bread to cool will strengthen its structure and make for clean slices.

Recipe Variations

Try these ideas for a different twist on this bread.

Add chocolate – fold 1/2 cup semisweet, dark, or white chocolate chips into batter.
Add nuts – fold 1/2 cup toasted chopped walnuts or pecans into batter.
Top bread with glaze – drizzle cooled bread with a simple powdered sugar or cream cheese glaze

Storing and Freezing Bread

Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating individual slices before serving.

To freeze bread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and store up to 4 days.

Give a gal a slice of this streusel-covered banana bread + a cup of coffee to pair with it and I swear she can and will conquer the world.

Ready to go to banana bread heaven with me??

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