Description
Indulge in the delicious fusion of coffee cake and banana bread with this delightful recipe. Moist and flavorful, this treat is perfect for breakfast or as a snack alongside your favorite hot beverage.
Ingredients
Scale
For the bread:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup sour cream
For the streusel topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients and stir just until combined.
- Pour half of the batter into the prepared pan. In a small bowl, mix all streusel ingredients until crumbly. Sprinkle half of the streusel over the batter.
- Add the remaining batter on top and finish with the remaining streusel. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over cooled bread if desired.
In a large bowl, mash the bananas and mix in the melted butter, brown sugar, eggs, and vanilla extract until smooth. Stir in the sour cream.
Notes
- Use overripe bananas for best flavor.
- The glaze is optional but adds a sweet finishing touch.
- You can substitute Greek yogurt for sour cream if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
