clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Bread Coffee Cake Recipe

Banana Bread Sour Cream Coffee Cake

  • Author: Cori Horton
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • 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.

  • Category: Quick Bread
  • Cuisine: American