Description
A delightful fusion of flavors, combining the sweetness of ripe bananas with the comforting richness of coffee cake, perfect for breakfast or snacks.
Ingredients
Scale
- 3–4 medium or large bananas
- 2 Tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sour cream (or Greek yogurt)
- 1 tsp cinnamon (for crumb topping)
- 1 cup flour (for crumb topping)
- 1 cup brown sugar (for crumb topping)
- 6 Tbsp butter (cold, for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8×4 inch loaf pans with butter or non-stick spray.
- In a small bowl, mash the bananas with brown sugar, vanilla extract, and ground cinnamon until smooth.
- In a large bowl, beat together softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in all-purpose flour, baking soda, and salt into the butter mixture. Stir until just combined.
- Fold in the mashed banana mixture and sour cream (or Greek yogurt) gently.
- In a separate bowl, combine flour, brown sugar, cold butter, and cinnamon for the crumb topping until crumbly.
- Pour the batter into the greased loaf pans and sprinkle the crumb topping over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor. Consider adding nuts or chocolate chips for variations.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg