Moist Coffee Cake Banana Bread (Cinnamon Banana Bread + Thick Crumb Topping)

ByAchraf

Coffee Cake Banana Bread is the best of both worlds: a soft, banana-packed loaf topped with a buttery brown sugar crumb that bakes up crunchy and irresistible—just like classic coffee cake. It’s cozy, easy, and perfect for breakfast, brunch, holidays, or anytime you’ve got ripe bananas to use up.

Moist Coffee Cake Banana Bread Recipe
Moist Coffee Cake Banana Bread (Cinnamon Banana Bread + Thick Crumb Topping) 2

Why You’ll Love This Recipe

  • Extra moist thanks to ripe bananas + a touch of sour cream (or Greek yogurt)
  • Big cinnamon-banana flavor without being too sweet
  • Thick crumb topping that adds a bakery-style crunch
  • Easy pantry ingredients + simple steps

Ingredients

Banana Bread

  • 3–4 medium or large ripe bananas
  • 2 Tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sour cream (or Greek yogurt)

Crumb Topping

  • 1 tsp cinnamon
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 6 Tbsp cold butter (cubed)

How to Make Coffee Cake Banana Bread

  1. Preheat oven to 350°F (175°C). Grease two 8×4 loaf pans (or one 9×5—see bake time note below).
  2. Mash banana mix: In a small bowl, mash bananas with brown sugar, vanilla, and cinnamon.
  3. Cream butter + sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
  4. Add eggs: Beat in eggs until combined.
  5. Add dry ingredients: Sift in flour, baking soda, and salt. Stir just until combined (don’t overmix).
  6. Add sour cream: Mix in sour cream until incorporated.
  7. Add bananas: Stir in mashed banana mixture.
  8. Make crumb topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form.
  9. Assemble + bake: Divide batter into pans and sprinkle crumb topping evenly over each.
  10. Bake 35–40 minutes (for 8×4 pans) until a tester comes out clean with a few moist crumbs.
  11. Cool: Rest 10 minutes in pan, then transfer to a rack.

If using one 9×5 pan

Bake closer to 55–65 minutes and tent with foil if the top browns early.

Tips for Bakery-Style Results

  • Use very ripe bananas (spotty/brown = sweeter + more moist).
  • Don’t overmix after flour goes in—keeps the crumb tender.
  • Cold butter for crumb topping is key for chunky crumbs (melted butter makes it sandy).
  • Foil tent if topping browns too fast.
  • Prefer smoother bread? Puree bananas. Want texture? Fork-mash and leave small chunks.

Storage & Freezing

  • Room temp: airtight container 2–3 days
  • Fridge: up to 5 days (wrap tightly)
  • Freeze: wrap well, freeze up to 2 months
  • Reheat: warm slices 10–15 sec in microwave or a short oven warm-up

FAQs

Can I use Greek yogurt instead of sour cream?
Yes same amount. Full-fat gives the richest texture.

Why is my crumb topping melting into the bread?
Butter may be too warm or crumbs too fine. Use cold butter and stop mixing once crumbs form.

Can I make muffins instead?
Yes fill liners 2/3 full, add crumb topping, bake 18–24 minutes at 350°F