Be forewarned this recipe will forever alter your view on coffee cake, frankly after tasting this all other recipes will pale in comparison. This make a generous sized cake which can feed a holiday crowd, and you can make it ahead, (in fact this cake seems to get better a few days later) or you can even freeze it if you are really planning ahead!.
BANANA CRUMB COFFEE CAKE
2 cups flour
3 tsp baking powder
1 tsp salt
6 ripe bananas
1/2 cup butter, room temperature, cut into 1” pieces
2 cups granulated sugar
1 tsp vanilla extract
1 cup milk
FOR THE STREUSEL
3/4 cup (12 Tbsp) cold butter, cubed
1 1/2 cups light brown sugar
1 1/2 cups flour
1 tsp cinnamon
Preheat your oven to 350 degrees. Butter a 9×13 baking dish and line with parchment paper.
In a medium bowl whisk together flour, baking powder and salt.
In a stand mixer fitted with the paddle attachment, mash 4 of the bananas. Mix in butter until combined and then add sugar, eggs, milk, and vanilla and beat until combined. With mixer running on low, carefully add flour and mix until just combined.
Prepare streusel by combining all the ingredients in a medium bowl, cut the butter in with a pastry cutter until a coarse crumb forms.
Pour batter into the prepared pan & top with the crumb mixture. Slice remaining 2 bananas and evenly space out sliced bananas on top of the streusel. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 1 hour. Store at room temperature for up to three days or freeze.
Adapted from Tide & Thyme