Apple Cider coffee cake

(3 Ways)

Listen, sometimes you want a lightly sweet, wholesome banana bread… and sometimes you want a sugary, fall-flavored brick of comfort. No shame. This recipe gives you all three options so you can bake based on your needs! Either way, it teaches you how to tweak any cake or bread recipe so it fits your needs and still turns out delicious.

The Base Recipe

Wet Ingredients

• 3 ripe bananas (about 1¼ cups mashed)

• ½ cup apple cider (reduce to ⅓ cup for bolder flavor)

• 2 large eggs

• ¼ cup neutral oil or melted butter

• 1 tsp vanilla

• 1/2 cup brown sugar (see sugar guide for options)

Dry Ingredients

• 1½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1½ tsp cinnamon

• ¼ tsp nutmeg

Coffee-Cake Crumble

• ¾ cup flour

• ½ cup brown sugar (reduce for Low Sugar)

• 1 tsp cinnamon

• ¼ tsp salt

• 5 Tbsp melted butter
  Mix until chunky; chill while you make the batter.

Sugar Guide

• LOW SUGAR

  • Sugar: 2 Tbsp brown sugar (or maple/honey)

  • Texture: Slightly dense, more “bread” than “cake”

  • Tip: Add 1 Tbsp extra banana for moisture

  BALANCED

  • Sugar: 1/2 cup brown sugar

  • Texture: Tender, moist, classic

  • Tip: This is the most forgiving version

  FULL SWEET

  • Sugar: 3/4 cup brown + 2 Tbsp white

  • Texture: Dessert-level soft, very moist

  • Tip: Add 1 Tbsp flour if the batter looks runny

Directions

1. Reduce the Apple Cider

If you want that deep apple flavor you think you’re getting from most “apple” recipes (you usually aren’t), reduce your cider. Pour ½ cup apple cider into a small saucepan and let it simmer on medium until you’ve got about ⅓ cup left. It should smell a little caramelized and cling to the pan more than juice normally does. This takes around 8–10 minutes. Swirl the pan occasionally like you’re in a cooking show.
Set it aside to cool while you do everything else.

Tip: If you skip this step, it’s fine — your bread will just be a tiny bit more moist. Not a bad thing, just something to note

2. Prep Your Pan (trust me, do it now)

Preheat your oven to 350°F (175°C).
Line a 9×5 loaf pan with parchment paper. Let it hang over the long sides like little handles — they’ll save your life later.

Grease the parchment + pan because crumble likes to weld itself onto corners.
You’ll thank me when you’re not chiseling it out with a butter knife like a archaeologist.

3. Make the Coffee Cake Crumble

In a bowl, combine: flour, brown sugar (¼–⅓ cup for the low-sugar version), cinnamon, salt Mix that together, then drizzle in 5 Tbsp melted butter.
Use a fork to toss everything until you get big chunky crumbs — a mix of sandy bits and walnut-sized pieces. That’s the vibe.

If your crumble looks weird:

• Dry + dusty: add 1–2 tsp melted butter

• Wet + greasy: dust in a tsp of flour

Pop it in the fridge. Cold crumble is superior to warm crumble. I don’t make the rules.

4. Mix the Dry Stuff

In another bowl, whisk together: flour, baking soda, salt, cinnamon, and nutmeg

5. Mash Your Bananas

In a large bowl, mash 3 very ripe bananas.
You want them mostly smooth but not baby-food-smooth. Leave some little lumps for personality.

Whisk in your (reduced) apple cider, 2 eggs, oil or melted butter, and 1 tsp vanilla.

Now whisk in your chosen sugar amount:

• 2 Tbsp (Low)

• ½ cup (Balanced)

• ¾ cup + 2 Tbsp white (Full Sweet)

The mixture should look glossy and slightly thick. If it looks like soup… don’t worry, you’ll fix it in the next step.

6. Combine the Two

Pour the dry ingredients into the wet ones and gently fold with a spatula. Don’t whisk. Don’t beat. Treat it gently. You’re folding a cozy fall cloud, not kneading bread dough. Stop once the flour streaks disappear. Some lumps = totally fine. This batter should be thick enough to spoon, not pour like pancake batter.

7. Add the Crumble

Pour your batter into your prepared pan and smooth the top. Grab your cold crumble and break it up with your fingers, sprinkle it all over the loaf, edge to edge and gently press it into the batter so it sticks, but don’t bury it.

8. Bake (and use the sugar level as a guide)

Bake at 350°F on the center rack:

• Low Sugar: 45–55 minutes

• Balanced: 50–60 minutes

• Full Sweet: 55–65 minutes

You’re looking for:

• A deep golden top

• A toothpick with moist crumbs, not wet batter

• A loaf that springs back slightly when you press the top

If the crumble starts getting too dark halfway through, tent it with foil like a tiny aluminum hat. Let it cool in the pan for 10–15 minutes.
Then lift it out using the parchment and let it cool another 20–30 minutes before slicing.

If you slice it hot, it’ll still be delicious!