Sunday, November 13, 2016

Coffee Cake Banana Bread (New Recipe!)

 I love baking quick breads this time of year.  They freeze great and are wonderful to give as gifts for the holidays.

Oh what a great bread this is!  It was popular at my farmer's market stand this summer.  It's wonderful with coffee or a tall glass of milk.

The sweet and crunchy streusel topping adds such a special twist to this classic bread.

Thanks to A Latte Food for sharing this tasty recipe.  Please be sure to check out her gorgeous photos and website.  I tweaked a little here and there, but it's the same basic recipe. 

I doubled the recipe for the bread, but learned not to double the topping.  Unless you like A LOT, there's plenty there for a double batch. 
(I like a hearty topping!)

I like pressing the topping into the bread a little bit...pre-baking so more stays on once it's baked.

Hope you enjoyed this 'dressed up' version soon. 

Hint: If you're doubling the bread recipe, you really don't have to double the topping - there's plenty there)  


3 or 4 large bananas
2 Tb. brown sugar
2 tsp. vanilla 
1/2 tsp. ground cinnamon
1/2 c. butter, softened
3/4 c. sugar
(original recipe calls for 1 cup)
2 eggs
2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 Tb. sour cream (or Greek yogurt)


1 c. flour
3/4  - 1 c. brown sugar
1 tsp. cinnamon
6 Tb. butter, chilled

 Preheat oven to 350. Grease 2 - 8" loaf pans.

In medium bowl, mash bananas, brown sugar, vanilla and cinnamon;  In large bowl, cream butter and sugar until fluffy. Add eggs and beat until smooth. 

To banana mixture, stir in flour, baking soda and salt, mixing until smooth, then blend in sour cream until combined. Combine both mixtures in large bowl and pour into prepared pans. 


Combine dry ingredients, then cut in butter and mix until crumbly. Sprinkle over batter, patting down some so it adheres after baking. 

Bake about 40 minutes. Check with a toothpick to see if it's done - you want a few moist crumbs sticking to the toothpick.  Remove from oven.

Allow to cool 10 minutes; remove from pans to wire rack to cool. 

To freeze, wrap in saran wrap when cooled and place inside freezer

ziploc bag for up to 2 months. 

Enjoy every delicious bite. 

Linked to Weekend Potluck

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