Description
A delightful fusion of coffee cake and banana bread topped with a crumbly streusel, perfect for breakfast or as a snack.
Ingredients
Scale
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups mashed overripe bananas (about 3 large)
- 0.5 cup all-purpose flour (for streusel)
- 0.5 cup brown sugar, packed (for streusel)
- 1 tsp ground cinnamon (for streusel)
- 0.25 cup unsalted butter, cold and cubed (for streusel)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Prepare the streusel topping by mixing together flour, brown sugar, and ground cinnamon. Cut in the cold, cubed butter until the mixture forms coarse crumbs. Refrigerate.
- Whisk together the melted butter and packed brown sugar in a large bowl until well combined.
- Add the egg, vanilla extract, and mashed bananas. Stir until smooth.
- Fold in the dry ingredients: all-purpose flour, baking soda, and salt. Mix until just combined.
- Pour the banana bread batter into the prepared loaf pan and spread evenly.
- Remove the streusel topping from the refrigerator, sprinkle it over the batter, and press it down lightly.
- Bake for 50–60 minutes. Check doneness with a toothpick; it should come out clean.
- Allow to cool in the loaf pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Serve warm or at room temperature. Enjoy plain or with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread, coffee cake, dessert, breakfast, baked goods