Description

This easy-to-bake banana coffee cake features a tender, moist crumb enriched with sour cream and a crunchy brown sugar cinnamon streusel. It is a straightforward, reliable recipe that transforms overripe bananas into two beautiful loaves perfect for sharing.

Ingredients

3 to 4 medium or large overripe bananas
Softened butter (for cake batter)
Cold butter (for crumb topping)
Granulated sugar
Brown sugar (for batter, mash, and topping)
All-purpose flour
Baking soda
Salt
2 tablespoons sour cream or Greek yogurt
Ground cinnamon
Vanilla extract
2 large eggs

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Instructions

Preheat your oven to 350°F (175°C) and grease two 8×4 inch loaf pans.
In a small bowl, mash the bananas together with brown sugar, vanilla extract, and ground cinnamon until well combined.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, then beat in the eggs one at a time.
Sift the all-purpose flour, baking soda, and salt into the wet ingredients and stir gently until just combined.
Stir in the sour cream, then pour in the mashed banana mixture and mix until the batter comes together.
In a separate bowl, combine cinnamon, flour, and brown sugar, then cut in the cold butter with a pastry cutter or fork until it forms coarse crumbs.
Divide the batter evenly between the two pans, sprinkle the crumb topping over each, and bake for 35-40 minutes until a tester comes out clean.

Notes

To achieve the best rise and texture, ensure your eggs and sour cream are at room temperature before you begin mixing. If you find the top of the cake is browning too quickly before the center is set, loosely tent the pans with aluminum foil during the last 10 minutes of baking. These loaves develop a deeper flavor if allowed to rest overnight, making them an excellent make-ahead option for breakfast.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Breakfast
Method: Baking
Cuisine: American