Banana Coffee Cake with Walnut Streusel

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar
  • 1 1/2 cup ( oz, g Cake flour
  • 2 cups Cake flour
  • 2 tsp Cinnamon, ground
  • 1 1/8 cup Granulated sugar
  • 1/2 tsp Table salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 8 oz Butter, unsalted
  • 1/2 cup Sour cream

• Other

  • 1 cup (about 2 medium, 8oz, 230g smashed ripe bananas

Found on baking-sense.com

Description

Ingredients

• 1/3 cup (2.5 oz, 70 grams) brown sugar
• 1/3 cup (2.5 oz, 70 grams) granulated sugar
• 1 cup (4 oz, 115 grams) Walnuts
• 2 teaspoons ground cinnamon
• 1/2 cup ( oz, g) cake flour
• 2 oz (1/2 stick, 55g) unsalted butter, softened to room temperature
• 1 cup (about 2 medium, 8oz, 230g) smashed ripe Bananas
• 1/2 cup (4 oz, 115g) sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (8 oz, 230g) cake flour
• 3/4 cup (6 oz, 170g) granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon table salt
• 6 oz (1 1/2 sticks, 170 grams) unsalted butter, softened to room temperature

Directions

• Combine the sugars, walnuts and cinnamon in a food processor
• Process until the nuts are chopped coarsely but not ground to a powder
• Remove 2/3 cup (3.4 oz, 95g) for filling
• Add the flour and butter to the remaining streusel and process until it just begins to form clumps
• Butter and Flour a 9 springform pan
• Preheat the oven to 325°F convection or 350°F regular
• Combine the smashed bananas with the sour cream, eggs and vanilla extract
• Combine the flour, sugar, baking soda, baking powder and salt in a mixing bowl
• Mix the dry ingredients on low speed to distribute the salt and leavening.
• With the mixer running on low, add the butter to the dry ingredients
• Add 1/2 the banana mixture and increase the speed to medium
• Mix on medium speed for 2 minutes to lighten the batter
• Scrape the bowl and beater
• With the mixer on low speed add 1/2 the remaining banana mixture
• Scrape the bowl and beater
• Add the remaining banana mixture and scrape the bowl to make sure there are no lumps
• Pour 1/2 of the batter into the prepared pan and smooth to an even layer
• Sprinkle the reserved streusel filling over the batter
• Drop dollops of the remaining batter over the filling and smooth to an even layer
• Grab clumps of the streusel topping and break them into chunks over the batter
• Bake until the cake springs back when lightly touched or a toothpick inserted in the center comes out clean
• Cool for 10 minutes before releasing the springform pan