Super moist banana bread gets capped off with a pecan crumb topping making this a cross between quick bread and coffee cake.
We buy bananas on the regular in this house because they go in our protein shake we have every morning for breakfast. So it’s not often that we have overripe bananas that need to be used up, but when we do we excitedly whip up a batch of moist quick bread. I love recipes that make two loaves so that I can freeze one to save for later and that is exactly what I did here. I’m also not partial to nuts in my banana bread, I can take or leave them. However, I do thoroughly enjoy the crunchy, sugary crumb topping on coffee cake, especially with hints of pecan pieces mixed in.
I baked this banana bread up well before our baby boy arrived. Being able to pull something out of the freezer to eat right now with a two-week old at home has been a lifesaver. Just when we felt like we were finding a rhythm and routine, our sweet baby turned into a growing fussy monster hitting his two week growth spurt. He suddenly needed to cluster feed, sleep all day long, or cry when awake. So finding time to cook, bake, clean, etc. is definitely more difficult than before. However, over Christmas we totally managed to maintain a few traditions – making lobster thermidor and braised cucumber for Christmas eve dinner and making cinnamon rolls for Christmas morning. I also baked up a batch of snickerdoodles and threw together an egg casserole for breakfast. So we must be figuring some things out. 😉 Still having recipes like this one in my back pocket and tons of food stockpiled in our freezer has been wonderful.
- 3 large ripe bananas
- 2 Tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup Greek yogurt
- 1 tsp cinnamon
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup pecans, chopped
- 6 Tbsp butter, cold
Preheat the oven to 350. Grease two loaf pans.
In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
In a large bowl, cream butter and sugar together until light and fluffy.
Add in eggs and beat until mixed.
To the wet ingredients, sift in flour, baking soda, and salt.
Stir until just combined. Add in yogurt and stir.
Pour in mashed bananas, and mix until combined.
Combine cinnamon, flour, brown sugar, and pecans. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.
Bake for 30-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.
Allow to cool for 10 minutes. Move to a wire cooling rack.
Enjoy!! <3 K&R