Coffee Banana Bread with Brown Sugar Streusel
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I’ve perfected this coffee banana bread over years of baking—using two kinds of coffee for maximum flavor makes it rich, warm, and irresistible. Topped with a brown sugar streusel, it’s the perfect mix of soft, tender bread and sweet, crunchy goodness that disappears fast!
Oh, I love this coffee banana bread. After years of experimenting with banana bread recipes (I have 18 and counting!), this one stands out for its moist, tender crumb and bold coffee flavor. I use two kinds of coffee—strong brewed coffee for depth and a touch of instant coffee for an extra boost—so every bite tastes warm and rich, perfectly balanced with the natural sweetness of ripe bananas.
The brown sugar streusel topping is truly the star. It’s crunchy, buttery, and just sweet enough, adding the perfect contrast to the soft, coffee-infused loaf underneath. I’ve baked this one countless times for friends, family, and quiet weekends at home, and it never lasts long.
Recipe FAQS
Can I freeze banana bread?
Yes, banana bread freezes beautifully. Store it in a container or reusable silicone bag, and it will keep in your freezer for up to 2 months!
How long does it last on the counter?
Banana bread will stay fresh at room temperature for 2-3 days. If you don’t think you’ll eat it all within that time, wrap it up and freeze it for later.
Can I add chocolate chips or nuts to it?
Of course! We always find chocolate and coffee to be a great combo. For a nice crunch, toasted chopped walnuts are our nut of choice.
Do I really need to let it cool before eating it?
It’s the hardest part, but it’s best to let the banana bread cool completely before you slice it. It will firm up the crumb, allowing for cleaner slices, and the flavor will improve. For a hot-out-of-the-oven experience, pop a slice into the microwave for about 20 seconds.
Coffee Banana Bread with Brown Sugar Streusel
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon instant coffee (optional – see notes)
- 1 ½ cups mashed ripe bananas
- 2 large eggs
- ¼ cup EACH: sour cream, coffee, melted butter, and oil
- 1 tablespoon vanilla
Streussel Topping
- ¼ cup rolled oats
- 2 tablespoons EACH: flour, brown sugar, and softened butter
- 1 pinch salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9"x5" loaf pan. Make the streusel topping in a small bowl by mixing the oats, flour, brown sugar, softened butter, and salt.¼ cup rolled oats, 2 tablespoons EACH: flour, brown sugar, and softened butter, 1 pinch salt
- In a medium-sized bowl, whisk the flour, granulated sugar, brown sugar, baking soda, salt, and if using the instant coffee.2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon sea salt, 1 tablespoon instant coffee
- In a large bowl, whisk the mashed bananas, eggs, sour cream, coffee (not hot), melted butter, oil, and vanilla.1 ½ cups mashed ripe bananas, 2 large eggs, ¼ cup EACH: sour cream, coffee, melted butter, and oil, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients and mix just until they come together. DO NOT overmix the batter.
- Pour the batter into your loaf pan and then top with the streusel.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool for 15 minutes in the pan and then remove it and let it cool completely on a wire rack.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Not my best banana bread result
I’m sorry to hear the coffee variation wasn’t your favorite. 😓
This was really moist, thanks to the brown sugar and sour cream, and not an overload of coffee, even though the amount gave me pause. The banana flavour still came through nicely, and this streusel is genius! Though I might chill mine next time while I make the batter. Was a hit with family and friends. This will be on rotation!
I’m so happy you enjoyed the recipe!
I recently made a banana coffee waffle recipe that was meh but the combo was still delicious. So I surfed the net for the same combo but in particular w/banana bread as I usually make it w/blueberries. I will have to give this a try w/the coffee flavoring and my own streudel mix of butter, pecans, cinammon, brown sugar. Thanks for sharing this recipe!
You’re very welcome!!
As a baker, pastry cook and chef I am always looking out for variations to the recipes I have made for many years. This is one which I was intrigued by and have actually used Chicory rather than coffee. The result was outstanding. Well worth the effort. Congratulations, you have a very good recipe.
Hands down the best use for bananas past their prime ever. The crumble makes it extra scrumptious. I veganized it by using “Bob’s Red Mill” egg replacer and vegan sour cream.
This bread was delicious! What a yummy breakfast or snack!
Love how hearty this bread looks! I adore oats in streusel toppings, can’t wait to give this a go!
for someone who has had a lot of balance bread, this is a refreshing dimension from my go to recipe, and is honestly a little “one-note”, so thank you!
Would love to make this banana bread, but it’s a little difficult without measurements!
Hi Helene,
All the measurements are in the recipe card near the bottom of the page. You can also click right to it by clicking the “jump to recipe” button right under the post’s title. I hope that helps and I hope you enjoy this banana bread!