This coffee banana bread is rich, moist, fluffy, and flavorful. It's a mash-up between a coffee cake with streusel and coffee-flavored banana bread, and it tastes incredible. It's also easy to make, and it's ready in just over an hour!
Ingredients
2cupsall-purpose flour
½ cupgranulated sugar
½ cupbrown sugar
1 teaspoonbaking soda
½ teaspoonsea salt
1tablespooninstant coffee, optional - see notes
1 ½ cupsmashed ripe bananas
2largeeggs
¼ cupEACH: sour cream, coffee, melted butter, and oil
1tablespoonvanilla
Streussel Topping
¼ cuprolled oats
2 tablespoonsEACH: flour, brown sugar, and softened butter
1pinchsalt
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.
Notes
Using instant coffee gives this banana bread a bolder coffee flavor. If you don't have any on hand, feel free to omit it.