Banana Streusel Coffee Cake
Streusel Ingredients
½ cup chopped walnuts or pecans
½ teaspoon cinnamon
¼ cup light brown sugar (I used ½ cup)
Cake Ingredients
½ cup (1 stick) unsalted butter, softened
1 ½ cups sugar
1 teaspoon banana extract (you can substitute vanilla extract-which I did)
3 large eggs, at room temperature
2 very ripe bananas, lightly mashed *
• I used 3 medium bananas and I would use the same the next time.
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1 cup(8 ounces) sour cream
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour a 9 or 10 inch Bundt pan.
2. For the streusel: In a small bowl, combine the chopped nuts, cinnamon and light brown sugar. Set aside.
3. For the cake: Cream the softened butter in a large bowl with an electric mixer at medium speed. Add the sugar a little at a time, beating for several minutes until pale and fluffy. Blend in banana(or vanilla) extract. Add the eggs one at a time, mixing well after each addition. Blend in the bananas. Sift the flour together with the baking powder, baking soda, salt, and cinnamon. To the creamed mixture, add in the following order, beating on low speed after each addition just until incorporated, a third of the flour mixture, half of the sour cream, half of the remaining flour, the remaining sour cream, then the remaining flour mixture. Be careful not to overmix!
4. Sprinkle a third of the streusel mixture over the bottom of the prepared pan. In generous spoonfuls, drop half of the batter into the pan, evenly distributing(gently)so it covers the streusel mixture. Sprinkle half of the remaining streusel mixture over the batter in the pan. Spoon in remaining batter and sprinkle the remaining streusel mixture.
5. Bake in the oven for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack, then invert onto a serving plate.
