Coffee Cake Banana Bread

5 from 1 vote

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.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 467kcal

Ingredients

Banana Bread

4 medium ripe bananas, mashed (about 2 cups mashed)
1/2 cup vegetable oil
2 large eggs
1 cup packed light brown sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt

Cinnamon Swirl

1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon

Streusel Topping

1/2 cup all-purpose flour (spooned and leveled)
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted

Instructions

Banana Bread

Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
In a large bowl, whisk mashed bananas, oil, eggs, sugar, and vanilla until smooth. In a separate medium bowl, whisk flour, baking soda, and salt.
Add flour mixture to liquid mixture, gently folding until batter is just combined. Set aside for a moment.

Cinnamon Swirl

In a small bowl, combine cinnamon swirl ingredients. Spread half of banana bread batter into prepared pan, sprinkle with cinnamon sugar, and spread remaining half of batter over top. Set aside for a moment.

Streusel Topping

In a small bowl, combine all streusel ingredients until crumbly. Sprinkle in an even layer over banana bread batter.
Bake banana bread at 350F 55-60 minutes until a toothpick inserted in center comes out clean.
Cool banana bread completely on a wire cooling rack. Remove bread from pan and cut into slices for serving. Enjoy!

Notes

Storing Instructions

Store bread in an airtight container at room temperature up to 4 days. Bread may also be frozen up to 2 months.

Nutrition