A soft, tender, easy-to-make banana bread crumb cake, heavy on the crumbs and topped with a to-die-for peanut butter glaze!
Ingredients
Crumb Filling and topping:
1cupcold butter, cubed
2cupslight brown sugar
2cupsall purpose flour
For the Coffee Cake:
2cupsall purpose flour
3teaspoonbaking powder
1teaspooncinnamon
1teaspoonsalt
3ripe bananas, mashed
1/2cupunsalted butter, room temperature
2cupsgranulated sugar
2large eggs, room temperature
1teaspoonvanilla
1cupwhole milk
For the Peanut Butter Glaze:
2/3cuppowdered sugar
2tablespoonwhole milk
2tablespooncreamy peanut butter
Instructions
To make the filling/topping: Place bow sugar and flour in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process until butter pieces are the size of peas, about with 8 to 10 1-second pulses. Place crumb filling/topping in refrigerator until ready to use.
Preheat the oven to 350°. Grease a 9x13 inch square baking pan and set aside.
To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, mix together mashed bananas, butter, sugar, eggs and vanilla until combined.
Stir in milk and flour mixture until just combined (don't over-mix).
Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with remaining crumb mixture.
Bake for 45-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes in pan set on top of a wire rack.
To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over warm coffee cake and serve.