Coffee Cake Banana Bread
A mash-up of two of my favorite baked goods! Banana bread and coffee cake make one amazing dessert!
Servings: 2 loaves
Ingredients
BANANA BREAD:
- 3 lg. ripe bananas
- 2 T. brown sugar
- 1 1/2 tsp. vanilla extract
- 3/4 tsp. ground cinnamon
- 2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. butter softened
- 1 c. granulated sugar
- 2 lg. eggs
- 2 T. sour cream
CRUMB TOPPING:
- 1 c. brown sugar
- 1 c. all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 c. cold butter cut into small cubes
Instructions
- Preheat oven to 350 degrees. Butter two 8×4-inch bread pans; set aside.
- BANANA BREAD: In a small bowl, mash bananas, with 2 tablespoons brown sugar, vanilla extract, and 3/4 teaspoon cinnamon; set aside.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric hand mixer, beat 1/2 cup softened butter and granulated sugar together until light and fluffy. Add eggs one at a time beating well after each addition. Add sour cream, beat until just combined.
- Gradually add flour mixture to the large bowl, beating until just combined. Add mashed banana mixture, beat until just combined.
- Divide batter evenly into the prepared pans.
- CRUMB TOPPING: In a medium bowl, whisk together, 1 cup brown sugar, 1 cup flour, and 1 teaspoon cinnamon. Cut in a 1/2 cup cold butter with a pastry cutter until the topping resembles coarse crumbs.
- Sprinkle the topping evenly over the batter in both pans squeezing some of the topping in your hands, creating bigger crumbles.
- Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean with a few crumbs stuck to it. Allow bread to cool in the pan for 10 minutes before removing to a cooling rack. Slice and enjoy!
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