Coffee Cake Banana Bread

Prep Time

Cook Time

Servings

Equipment

Ingredients

Crumble Topping:

1/3 c brown sugar
1/2 c flour
1 tsp cinnamon
pinch of salt
4 tbsp butter melted

Banana Bread:

3 bananas ripe
2 eggs room temperature
1/2 c butter melted
1/4 c brown sugar
2/3 c sugar
1/4 c milk
1 tsp vanilla extract
2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Crumble Topping:

0.67 c brown sugar
1 c flour
2 tsp cinnamon
pinch of salt
8 tbsp butter melted

Banana Bread:

6 bananas ripe
4 eggs room temperature
1 c butter melted
0.5 c brown sugar
1.33 c sugar
0.5 c milk
2 tsp vanilla extract
4 c flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
0.5 tsp nutmeg

Crumble Topping:

1 c brown sugar
1.5 c flour
3 tsp cinnamon
pinch of salt
12 tbsp butter melted

Banana Bread:

9 bananas ripe
6 eggs room temperature
1.5 c butter melted
0.75 c brown sugar
2 c sugar
0.75 c milk
3 tsp vanilla extract
6 c flour
3 tsp baking soda
1.5 tsp salt
3 tsp cinnamon
0.75 tsp nutmeg

Instructions

In a small bowl, combine crumble topping by adding melted butter to flour/sugar mixture and use a fork to mix together until clumps form. Refrigerate until ready to use. Preheat oven to 325 degrees. In a bowl or stand mixer, mash bananas. Add egg and sugars, beat to combine. Add milk mixture and vanilla extract. In a small bowl, combine flour, baking soda, salt and spices. Pour into banana mixer and beat just until combined.
Grease a loaf pan and pour batter evenly into. Spread crumble topping evenly over batter. Bake for 65-70 minutes, testing for doneness after 65 minutes.
Let cool, slice and enjoy!

Bread

Coffee Cake Banana Bread

Prep Time

Cook Time

Servings

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Coffee Cake Banana Bread

by Jessica Rosetti //

August 25, 2024

Equipment

Ingredients

Crumble Topping:

1/3 c brown sugar
1/2 c flour
1 tsp cinnamon
pinch of salt
4 tbsp butter melted

Banana Bread:

3 bananas ripe
2 eggs room temperature
1/2 c butter melted
1/4 c brown sugar
2/3 c sugar
1/4 c milk
1 tsp vanilla extract
2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Crumble Topping:

0.67 c brown sugar
1 c flour
2 tsp cinnamon
pinch of salt
8 tbsp butter melted

Banana Bread:

6 bananas ripe
4 eggs room temperature
1 c butter melted
0.5 c brown sugar
1.33 c sugar
0.5 c milk
2 tsp vanilla extract
4 c flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
0.5 tsp nutmeg

Crumble Topping:

1 c brown sugar
1.5 c flour
3 tsp cinnamon
pinch of salt
12 tbsp butter melted

Banana Bread:

9 bananas ripe
6 eggs room temperature
1.5 c butter melted
0.75 c brown sugar
2 c sugar
0.75 c milk
3 tsp vanilla extract
6 c flour
3 tsp baking soda
1.5 tsp salt
3 tsp cinnamon
0.75 tsp nutmeg

Intstructions

In a small bowl, combine crumble topping by adding melted butter to flour/sugar mixture and use a fork to mix together until clumps form. Refrigerate until ready to use. Preheat oven to 325 degrees. In a bowl or stand mixer, mash bananas. Add egg and sugars, beat to combine. Add milk mixture and vanilla extract. In a small bowl, combine flour, baking soda, salt and spices. Pour into banana mixer and beat just until combined.
Grease a loaf pan and pour batter evenly into. Spread crumble topping evenly over batter. Bake for 65-70 minutes, testing for doneness after 65 minutes.
Let cool, slice and enjoy!

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

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Assembly:

Mix coffee and Kahlua in a shallow dish.
Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!