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Banana Bread Coffee Cake Recipe

Banana Bread Sour Cream Coffee Cake

We’re still baking Banana Bread, aren’t we? Bananas are still turning brown in your kitchen and kids (young & old) are still clamoring for sweets and you’re still like “hmmm, I should make banana bread” – right? Because that’s still what’s happening in our house. Current banana bread mood: Banana Bread Sour Cream Coffee Cake.

Moist, slightly tangy with a sweet crumbled topping, Banana Bread Sour Cream Coffee Cake is a go-to treat on a wet, cold day. Because it contains fruit, in our house, Banana Bread classifies as breakfast.

Crumble topping should easily bind when pressed together and have the consistency of sand.

Sweet Somethings

I always recommend using overly ripe, previously frozen bananas for the best banana flavor. If you need more on why frozen bananas are the bomb click through to Mom’s Best Banana Bread for all the food science you’ll ever need on the topic of banana bread.

Today, it’s straight to the recipe my friend. We can chat later on the socials, over coffee and… Banana Bread Sour Cream Coffee Cake!

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Banana Bread Coffee Cake Recipe

Banana Bread Sour Cream Coffee Cake

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  • Author: Cori Horton
  • Total Time: 1 hour 15 mins
  • Yield: 1 loaf 1x


Moist, tangy banana bread with sweet crumbly topping. It’s the best of both worlds, the marriage of coffee cake and banana bread makes Banana Bread Sour Cream Coffee Cake.


  •  ½ cup butter (softened)
  • 1 cup brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla
  • 2 tablespoons sour cream or plain yogurt
  • 2 cups flour (all-purpose)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups mashed (very) ripe bananas, previously frozen preferred
  • 1 teaspoon ground cinnamon
  • 1 cup flour (all-purpose)
  • 1 cup sugar
  • ¼ cup cold butter, cubed


  1. Pre-heat oven to 350⁰F (175⁰C). Prep one – 9 x 5 loaf pan with non-stick spray or smear liberally with butter. As an added measure to protect the bottom from burning, line with parchment paper.
  2. In a bowl, cream sugar and butter together. Add eggs and vanilla and beat until light and fluffy.
  3. In separate bowl combine dry ingredients; flour, salt and baking soda. Measure and mash bananas separately and reserve.
  4. Add dry ingredients to creamed sugar mixture – one third at a time – alternately with mashed bananas. Fold gently to mix.
  5. In a separate bowl, combine cinnamon, flour sugar and cold butter to make topping. Cut together with two knives or with dry hands. The crumble should look like sand, and when pressed together should easily bind together. Some prefer a less sweet version and you can certainly halve this part of the recipe to cut the the sugar. Me, I’m full sugar, Baby!
  6. Scoop batter into prepared pan, to approximately ¾ full. Sprinkle with topping then gently press the crumble into batter so it clings to the loaf, just a bit. Bake at 350⁰F (175⁰C) for 50 – 60 minutes (depending on your oven) or until inserted toothpick comes out clean. Cool in pan. Once cool enough to handle, remove to wire rack to cool completely before cutting. If you can wait that long!


Be sure to include the parchment paper on the bottom of the pan? If your oven tends to run a bit hot, bake on a cookie sheet to further protect the bottom from scorching. If you see signs of scorching, tent pan with aluminum foil at the 40-minute mark, then return to the oven for another 20 minutes or so, to protect the top and sides from browning too quickly. A burnt crust will make your banana bread bitter on the outside and distract from your amazing baking skills. But hey, some people like their bitter with their sweet.

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Category: Quick Bread
  • Cuisine: American

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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