Banana Coffee Cake with Streusel Topping

By srumbel

Last weekend, I opted to do a little something different and make a small banana coffee cake with a sugary streusel topping. The streusel topping is what really made it delicious. There’s nothing like adding a little more cinnamony sugar on top of an already good cake. This coffee cake turned out tender and moist. My son and his buddy chowed down on it after a late-night sleepover. And it was a nice change from making ho-hum banana bread too.
from recipegirl.com

Ingredients

• Streusel Topping:
• 3/4 cup sugar
• 1/2 cup (1 stick) butter, melted
• 2 large Eggland's Best eggs
• 1/4 cup sour cream or plain yogurt
• 1 cup mashed banana
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/4 cup (1/2 stick) butter, at room temperature
• 1/4 cup granulated white sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick spray.
In a large bowl, use an electric mixer to combine the sugar and butter. Mix in the eggs, one at a time. Mix in sour cream and banana. Add the flour, baking powder, baking soda and vanilla; mix until combined. Scrape the batter into the prepared pan.
Add all of the streusel ingredients to a medium bowl. Cut the butter into the dry ingredients until the mixture is crumbled. Sprinkle the streusel over the batter.
Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Yield:
9 servings