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Recipe Thursday-Banana Coffee Cake

Posted on June 12th, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes

Banana Coffee Cake (1 of 1)

Everyone enjoys the topping on coffee cake and this one does not disappoint! A hearty pecan streusel tops this moist banana coffee cake.

Yield 8-12 Servings

For the Streusel
8 ounces pecan pieces (NNU1020, 30#)
1/3 cup dark brown sugar (992005, 50#, Golden Barrel)
1/4 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon cinnamon (CQC065, QT)
1 1/3 cups all-purpose flour (991889, 25#)
10 tablespoons unsalted butter, melted (880030, 1#)

For the Cake
1 1/4 cups all-purpose flour (991889, 25#)
1 teaspoon baking powder (NOT1030, 10#)
1/4 teaspoon baking soda (NOT1031, 10#)
1/2 teaspoon salt (991862, 50#)
6 tablespoons unsalted butter (880030, 1#)
3/4 cup sugar (991842, 50#, Golden Barrel)
2 eggs plus 1 egg yolk (EGG011, 15DOZ, E.K. Martin)
1 teaspoon vanilla extract (NFC1055, GAL)
7 ounces Greek yogurt (885206, 2/4#, Kronos)
2 cups diced banana, from about 2 medium bananas (00081, 40#)

Adjust oven rack to middle position and preheat oven to 350°F. Grease 9″ spring form pan with butter.

For Streusel: In a medium bowl, combine pecans, brown sugar, sugar, cinnamon and flour and stir to combine. Add flour and melted butter and mix until has the texture of wet sand. Set aside.

For Cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until fluffy, about 3 minutes. Add eggs and egg yolk and beat to combine. Add vanilla and yogurt, then dry ingredients, beating until just mixed together. Gently fold in bananas with a spatula.

Pour batter into pan and smooth top. Cover with pecan mixture. Bake until a tester inserted into the middle of the cake comes out clean, 50-60 minutes. Let cool then release from springform pan and serve.

Recipe from SeriousEats.com

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