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Moist slice of cinnamon swirl banana bread coffee cake loaded with brown sugar cinnamon ribbon and crunchy butter streusel

Cinnamon Swirl Banana Bread Coffee Cake

This Cinnamon Swirl Banana Bread Coffee Cake marries the ultra-moist crumb of bakery banana bread with the irresistible crunch of classic cinnamon streusel coffee cake. Featuring an aromatic brown sugar cinnamon ribbon swirled through ripe banana batter and crowned with thick buttery streusel crumbs and vanilla glaze, it is the ultimate morning breakfast treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Calories: 325
Ingredients Method Nutrition Notes

Ingredients
  

Crunchy Butter Streusel Topping
  • 1/2 cup 65g all-purpose flour
  • 1/2 cup 100g light brown sugar, packed
  • 1 1/2 tsp ground Ceylon cinnamon
  • 4 tbsp 56g unsalted butter, cold and cut into small cubes
  • 1/4 cup 30g finely chopped pecans or walnuts (optional crunch)
Spiced Cinnamon Sugar Swirl
  • 1/3 cup 65g light brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp melted butter to bind slightly
Moist Banana Bread Cake Batter
  • 3 large very ripe bananas thoroughly mashed (approx. 1 1/2 cups)
  • 1/2 cup 115g unsalted butter, melted and cooled
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g light brown sugar
  • 2 large eggs room temperature
  • 1/3 cup 80g full-fat sour cream or plain Greek yogurt
  • 1 1/2 tsp pure Madagascar vanilla extract
  • 1 3/4 cups 220g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
Warm Vanilla Sugar Glaze
  • 1/2 cup 60g powdered sugar, sifted
  • 1 tbsp whole milk or heavy cream
  • 1/4 tsp pure vanilla extract

Method
 

Preparation & Baking Walkthrough
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or an 8x8-inch square metal baking pan and line with parchment paper, leaving an overhang for easy removal.
  2. Prepare streusel: In a small bowl, whisk flour, brown sugar, and cinnamon. Cut in cold cubed butter using a pastry blender or your fingertips until crumbly clumps form. Stir in chopped pecans if using, then chill in the fridge.
  3. Prepare cinnamon swirl: In a small ramekin, mix brown sugar, cinnamon, and melted butter until evenly moistened.
  4. Make batter: In a large bowl, whisk mashed bananas, melted butter, granulated sugar, and brown sugar until glossy. Whisk in eggs one at a time, followed by sour cream and vanilla extract.
  5. Gently fold in flour, baking soda, and sea salt with a silicone spatula just until incorporated—do not overmix.
  6. Layer & swirl: Spread half of the banana batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the surface. Spoon remaining batter on top and smooth gently. Generously scatter chilled streusel crumbs all over the top.
  7. Bake for 50 to 55 minutes (or 40-45 minutes for square pan) until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 20 minutes, then lift out onto a wire rack.
  8. Whisk powdered sugar, milk, and vanilla glaze in a small bowl until silky, then drizzle zigzags over the warm cake. Slice and serve warm!

Nutrition

Serving: 1gCalories: 325kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 48mgSodium: 210mgPotassium: 260mgFiber: 2gSugar: 27gVitamin A: 380IUVitamin C: 4mgCalcium: 60mgIron: 1.8mg

Notes

Chef Secret: Folding full-fat sour cream or Greek yogurt into the mashed banana batter provides gentle acidity that tenderizes gluten strands, keeping the cake exceptionally moist for days without turning dense or heavy under the thick streusel crown.

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