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Coffee Cake Banana Bread (Cinnamon Streusel Loaf)

Coffee cake banana bread with cinnamon streusel baked into a moist, tender loaf. Melted-butter banana bread is layered with a buttery crumb filling and finished with a crisp sweet topping and optional vanilla glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
refrigerate streusel while you mix the batter 20 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter melted
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cup mashed ripe bananas about 3 large bananas
  • 0.5 cup sour cream
Cinnamon Streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 5 tbsp unsalted butter cold, cubed
Optional Vanilla Glaze
  • 0.75 cup powdered sugar
  • 1.5 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Make the cinnamon streusel
  1. Combine all-purpose flour, light brown sugar, ground cinnamon, and salt for the streusel. Cut in the cold unsalted butter until coarse crumbs form.
  2. Refrigerate the streusel while you prepare the batter. This keeps the crumbs cold so they bake up crisp.
Mix the banana bread batter
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl. Make sure the dry spices are evenly distributed.
  2. Mix melted unsalted butter, light brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time.
  3. Stir in vanilla extract, mashed ripe bananas, and sour cream. Mix just until the batter looks uniform.
  4. Fold the dry ingredients into the wet ingredients just until no dry flour remains. Do not overmix to keep the loaf tender.
Assemble the loaf
  1. Spread half of the batter into the prepared loaf pan. Level it into an even layer.
  2. Sprinkle one-third of the streusel evenly over the batter. Aim for an even coverage so every slice has crumb.
  3. Add the remaining batter and smooth the top. Cover generously with the remaining streusel and press lightly so it adheres.
Bake
  1. Bake for 60–70 minutes at 350°F, until a toothpick inserted into the center comes out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil during the final 15 minutes.
Cool and glaze
  1. Cool the loaf in the pan for 15 minutes. Then transfer it to a wire rack to finish cooling.
  2. Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf before slicing and serving.

Notes

For clean slices, fully cool the loaf (and chill 20–30 minutes if you like) before glazing. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced portions up to 2 months (glaze after thawing for best texture). For a lighter option, use full-fat plain Greek yogurt in place of sour cream for a similar tang and moisture.