“If you don’t know me by now… you will never never never know me… ooooo oooh.” How’s that for a flashback? Hopefully you all will have that song stuck in your heads for the rest of the day because I’ve had it in mine for 3. But seriously, you should know I LOVE sweet breakfasts. Well, anything sweet, for that matter. I just love sugar. But just look at this coffee cake! The streusel topping is to die for. So here is how it’s done, folks…
What you will need:
9 inch square bake pan
For the coffee cake:
6 tablespoons unsalted butter, browned and divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 bananas, mashed
1/2 cup milk
For the streusel topping:
1/2 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
2 tablespoons reserved browned butter
1/2 cup chopped pecans or walnuts (optional but oh, so good)
To make the coffee cake:
Preheat oven to 350 degrees fahrenheit. Place 6 tablespoons of butter in a small frying pan. Cook over low heat, stirring constantly until it browns. It will foam up first and then brown. Remove from heat and set aside.
In a bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl, mix sugar, egg and 4 tablespoons of the browned butter. Stir in milk and mashed bananas. Add the dry ingredients and stir until combined. Spray pan with non-stick spray and then pour in batter.
To make the streusel:
In a bowl, stir together brown sugar, flour, cinnamon, 2 tablespoons browned butter and nuts (if using). Sprinkle evenly over batter.
Bake for 25-29 minutes. Let cool on wire rack. Slice, serve and enjoy!