Coffee cake banana bread is a moist, tender loaf layered with a cinnamon and brown sugar crumb in the center and on top, finished with a smooth vanilla glaze. It’s the perfect crossover between banana bread and classic coffee cake—comforting, simple, and ideal for breakfast, snacks, or dessert.
Why You’ll Love This
Simple, everyday ingredients. The recipe uses common pantry items—bananas, butter, flour, sugars and basic leavening—so you likely already have everything on hand.
Easy, hands-on method. No mixers or special equipment required. The batter and crumb are mixed by hand for a straightforward, low-fuss bake.
A two-in-one treat. The finished loaf combines the soft crumb of banana bread with the crunchy, cinnamon-sweet topping of a coffee cake.
Ingredients
- Bananas – 3 large ripe bananas, mashed.
- Butter – salted butter, softened for the batter and melted for the crumb topping.
- White sugar – used in both the batter and crumb.
- Egg – 1 large egg at room temperature.
- Brown sugar – adds moisture and caramel flavor to the crumb topping.
- Cinnamon – for the crumb mixture.
- All-purpose flour – measured spooned and levelled.
- Baking soda – the leavening agent.
- Salt – to balance sweetness.
- Powdered (icing) sugar – for the vanilla glaze.
- Milk – a small amount to thin the glaze.
- Vanilla extract – for the glaze.
Step-by-Step Instructions
(Full recipe measures listed below)
Preheat the oven to 350°F (175°C). Grease a 9×3-inch loaf pan and line the bottom and long edges with parchment paper so the loaf lifts out easily.
Banana Bread Batter
In a large bowl, cream the softened butter and white sugar until smooth. Add the egg and mix until well combined. Stir in the mashed bananas.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Fold the dry ingredients into the wet mixture just until combined—do not overmix. Set the batter aside while you prepare the crumb topping.
Crumb Topping
In a medium bowl, whisk together white sugar, brown sugar, all-purpose flour and cinnamon. Add the melted, cooled butter and stir until the mixture forms coarse crumbs. The texture should be crumbly rather than paste-like—adjust with a touch more flour or butter if needed.
Assembling the Loaf
Pour half of the banana bread batter into the prepared loaf pan and spread evenly. Sprinkle half of the crumb topping over the batter, distributing it evenly across the surface. Spoon the remaining batter over the crumb layer and spread to cover. Finish by pressing the remaining crumb topping on top of the loaf.
Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the loaf to cool completely in the pan on a wire rack before removing and glazing.
Vanilla Glaze
In a medium bowl, whisk together powdered sugar, vanilla extract and milk until smooth. Adjust the milk to reach a drizzleable consistency. Use a spoon to drizzle the glaze over the cooled banana bread and allow it to set before slicing.
Recipe Details
Equipment
- 9×3-inch loaf pan
- Medium and large mixing bowls
- Parchment paper
Full Ingredients (for one loaf)
- 3 large ripe bananas, mashed
- 1/4 cup salted butter, softened (for batter)
- 1 cup white sugar (for batter)
- 1 large egg
- 1 1/2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Crumb Topping: 3/4 cup all-purpose flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, 3 tablespoons white sugar, 5 tablespoons salted butter (melted and cooled)
- Vanilla Glaze: 3/4 cup powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla extract
Instructions Summary
- Preheat oven to 350°F. Prepare the loaf pan with grease and parchment.
- Cream butter and sugar, add egg and mashed bananas. Combine dry ingredients separately and fold into wet.
- Mix crumb topping ingredients and form coarse crumbs.
- Layer half the batter, half the crumb, remaining batter, then the rest of the crumb in the pan.
- Bake ~55 minutes until a toothpick comes out clean. Cool completely in pan.
- Mix glaze until smooth and drizzle over cooled loaf.
Tips and FAQs
What does “spooned and levelled” flour mean?
Spoon flour into your measuring cup and level it off with a knife rather than scooping the cup into the flour. Scooping compresses the flour and can add extra, which alters texture and crumb.
How should I store the banana bread?
Store the loaf in an airtight container at room temperature. It will stay fresh for about 2–3 days. For longer storage, wrap tightly and freeze slices for up to 2 months.
Can I use unripe bananas?
Use very ripe or overripe bananas—darker skins and soft texture provide the best banana flavor and natural sweetness for the loaf.
If you try this coffee cake banana bread, consider leaving a rating or comment to share how it turned out.
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- Oatmeal Banana Muffins with Streusel Topping
- Chocolate Chip Banana Bread