If there was ever a dessert and a breakfast of my dreams that I put into real life, it’s this banana bread coffee cake. The layers, the crumble, the moist (sorry, I had to) banana bread layers, and the drizzle over top. Oh baby, this one has got it all.
If it isn’t crystal clear by this point in time, my dedication to banana bread is off the charts. I mean I know a lot of people love banana bread. But do you buy 10 bananas every week just to make sure you have enough for a weekly loaf?! Do you love seeing fruit rotting on your counter just to take comfort in the fact that you’ll make bread out of it? No? Yeah, no, me neither…..
And if banana bread isn’t good enough as is, layer in a few elements of a classic coffee cake in with your banana bread, and might as well win a Grammy. This is banana bread coffee cake. That shit is F I R E. Fire.
This banana bread coffee cake was born from 2 of my favorite recipes on the blog, to make, like, and ultimate super favorite recipe. It’s super light and airy, but has layers to it. This is banana bread, but it’s also cake. Plus, it even has an amazing crumble over top that’ll make you feel like a superstar baker!
Banana Bread Coffee Cake Tips:
- Try to spread the second layer of banana bread batter carefully. It’s obviously okay if the cinnamon sugar layer gets messed up a bit, but if you keep it intact, you will get that beautiful little swirl in the middle of your coffee cake!
- The crumble of any recipe, this one included, becomes less crisp as time goes on, so i recommend enjoying this coffee cake within ~2-3 days and storing in an airtight container once fully cooled.