Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.

In a mixing bowl, combine all-purpose flour, brown sugar, melted unsalted butter, and ground cinnamon for the crumb topping.

Cream together the softened unsalted butter and granulated sugar until light and fluffy.

Mash the ripe bananas and mix with the creamed butter and sugar until well combined.

Add the eggs one at a time to the banana mixture, ensuring each is well mixed.

Stir in the cooled brewed coffee and vanilla until just combined.

In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.

Gradually fold the dry ingredients into the banana mixture until just combined.

Pour the batter into the prepared pan and spread evenly.

Sprinkle the crumb topping evenly over the batter.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15-20 minutes before transferring to a wire rack.