Banana Streusel Coffee Cake

Banana and Caramel were made for each other - a marriage made in Heaven. Cinnamon Streusel and Cream Cheese Glaze join the family to make this beautifully moist, “joy in every bite”, coffee cake!

Banana Streusel Coffee Cake

1 cup ripe, mashed bananas (2 -3 bananas) 3 large eggs 1 cup vegetable oil 1 tablespoon vanilla extract 1 cup granulated sugar 1/2 cup packed brown sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 

-Preheat the oven to 350 F and generously grease a tube pan with vegetable oil or baking spray. Dust with flour to prevent cake from sticking.

-Prepare the Pecan Streusel recipe below then set it aside.

-Mash the ripe bananas by processing for a few seconds in a food processor or mashing with a potato masher in a mixing bowl. Place in a medium mixing bowl. Add vegetable oil and vanilla with the sugars, then combine with the wire whip until very smooth. - about 2 minutes (If mixing by hand, use a wire whisk until well combined.)

-In another bowl or over a large piece of parchment paper, combine the flour, baking powder, baking soda and salt. Add the mixture to the bowl with the banana mixture and mix lightly until combined.

-Pour half of the batter into the prepared pan. Sprinkle with half of the streusel pecan mixture, then pour the remaining batter over the top. Sprinkle the remaining streusel and pecan mixture over the top. Bake the cake for 35 - 45 minutes until a skewer inserted into the center of the cake comes out clean.

-While the cake is baking, prepare the Cream Cheese Drizzle and the Salted Caramel Drizzle, then set them aside. The recipes are below.

-Allow cake to cool at least 10 minutes in the pan and then invert onto a wire rack, and then again right side up. Let sit until completely cool - about 45 minutes.

-Drizzle the Cream Cheese glaze over the top of the cake, generously, by piping or spooning on in a decorative fashion over the top and allowing to run down the sides of the cake if desired. Do the same with the salted caramel glaze. Allow cake to sit for another 30 minutes before serving, or chill in the refrigerator until ready to serve. Slice to serve. Makes about 12 servings.

Pecan Streusel Filling/Topping

1/2 cup butter, melted 2/3 cup flour 1/2 cup sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup finely chopped pecans or walnuts (optional)

-Melt butter in a medium saucepan. Stir in flour, sugar, cinnamon, nutmeg, salt, vanilla extract and finally pecans, until well mixed. Set aside until ready to use.

Cream Cheese Glaze:

4 ounces full-fat cream cheese, at room temperature 1/4 cup soft butter 1/2 cup powdered sugar 1 tablespoon milk or cream (or more to create drizzling consistency) 1 teaspoon vanilla extract

In a mixing bowl, combine the butter and cream cheese until smooth and well-blended. Stir in powdered sugar, vanilla extract and milk (cream), blend until smooth and creamy, of a drizzling consistency, about 3 minutes.

Salted Caramel Glaze

1/4 cup butter
1/2 cup white Karo syrup
1/2 cup brown sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
(for salted caramel, add 1/2 tsp. coarse salt or fleur de sel)

-In a heavy-bottomed, medium saucepan, melt butter. Stir in Karo syrup, brown sugar, and sweetened condensed milk. Over medium-high heat, stir ingredients until sugar is melted and mixture is smooth. Continue stirring constantly until the mixture comes to a boil. Lower the heat slightly to medium and continue cooking and stirring until sauce is slightly thickened - about 3 minutes. Remove from heat and stir in vanilla and salt. Set aside but keep warm until ready to use.

Mix the banana cake batter, butter the tube pan then pour in half the batter. Spoon half the streusel over the batter. Repeat the layers with the remaining halves of batter and streusel.

Bake until done, about 45 minutes, cool 15 mintes, then invert onto a plate and invert again to an upright position. Let cool completely.

Drizzle cooled cake generously, with cream cheese glaze.

Then drizzle cake with caramel sauce, encouraging the sauce to drip down the sides of the cake.

Let cake rest at room temperature for about 30 minutes until glazes are set.

Slice cake to serve. Makes 10 - 12 servings.

The cinnamon pecan streusel is swirled througout the moist banana cake dripping with the luxurious glazes!

Look what you can create with the marriage of banana and caramel in your own kitchen. No waiting for Heaven to do it. Now that’s one Happy Family!

PERSNICKETY NOTES:

**Caramel Drizzle Shortcut - If you would love to make your own caramel sauce (which you will find easy and delicious) but just don’t have the time, you can use packaged caramels, such as Kraft’s brand. Place 1/2 package of caramels in a medium heavy-bottomed saucepan, and over low heat, melt and stir caramels with 1/4 cup milk or cream. (If caramels are still too thick to drizzle, add a bit more cream or milk until drizzling consistency.)

**Cream Cheese Drizzle Shortcut - Yes, you can use canned cream cheese frosting, if you don’t have the time or desire to make your own. (There are just those days when you can’t bear to dirty one more bowl!) Easily found brands in your grocery store include Duncan Hines, Betty Crocker and Philadelphia Cream Cheese.

** To store leftover cake (if there is any) place cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Or freeze in a freezer-safe container for up to one month. Thaw completely at room temperature before serving.