- 1 cup cold butter, cubed
- 2 cups brown sugar
- 2 cups flour
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup milk
- 2/3 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons creamy peanut butter
To make the crumb mixture, combine the 1 cup cold butter (cubed), brown sugar and flour together in the mixing bowl of a stand mixer. Using the whisk attachment, whisk briskly until coarse crumbs form, about 5 minutes. Set the crumbs aside.
Preheat the oven to 350° F. Grease a 9x13-inch baking pan and set aside.
To make the coffee cake, whisk together the flour, baking powder, cinnamon, and salt; set aside. In a large mixing bowl, mix together the mashed bananas, butter, sugar, eggs, and vanilla until combined. Stir in the milk and flour mixture until just combined.
Pour 1/2 of the batter into the prepared baking pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with the remaining crumb mixture.
Bake for 45-55 minutes or until the center is set and a toothpick comes out clean. Cool for 10 minutes on top of a wire rack.
To make the peanut butter glaze, whisk together the powdered sugar, milk, and peanut butter in a small bowl until smooth. Drizzle the glaze over the warm coffee cake, cut it into individual servings, and serve.
- Yields: 20 servings
- Preparation Time: 90 minutes