Classic Banana Streusel Coffee Cake With Maple Glaze Recipes

Steps:

• For the cake, beat butter with sugar for 3 minutes. Add eggs and vanilla, beat until combined. Add bananas and beat until mashed (I toss mine in whole, but you can mash them first if you prefer). Add flour, baking soda, baking powder and salt until combined. Beat in nuts and skim milk. Pour batter into two 9inch round cake pans that have been greased generously.
• For the streusel In a small bowl, mix streusel topping ingredients together. I use my hands to break up the butter and mix it with the other ingredients. Mix until it forms crumbs. Divide topping evenly between the two cakes, sprinkling on the top. Bake in a 350 degree oven for 25 minutes. (check at 20 min.) Remove and cool on a wire rack for 10 minutes. Remove from pans and cool on rack completely before adding glaze.
• For the glaze, beat powdered sugar with maple syrup until desired consistency. Drizzle over cakes.
• Note: **cakes can be stored in airtight container in the freezer. When ready to eat, thaw on counter. ENJOY.

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Cream 3/4 cup butter and sugar until light and fluffy.
• Add eggs and vanilla, beating well.
• Stir in cream; mix well.
• Sift together dry ingredients; add to creamed batter; mixing well.
• Then fold in sliced bananas.
• Spread mixture into prepared baking pan.
• FOR STREUSEL: Mix together brown sugar, flour and cinnamon; cut in butter, until mixture is crumbly.
• Sprinkle on top of coffeecake.
• Bake for 45-50 minutes, or until cake tests done.