Instead of making banana bread - try this banana coffee cake. It's a deliciously moist banana cake filled with cinnamon, brown sugar and vanilla. Then it's topped with crunchy cinnamon streusel and a drizzle of vanilla glaze.
In a medium bowl stir together the flour, brown sugar, granulated sugar and cinnamon.
Stir in the melted butter. The consistency will be like damp sand.
Preheat the oven to 350F degrees.
Grease and lightly flour a 9x13 inch baking pan.
In a large bowl beat together the butter and sugars until fluffy. Then beat in the eggs and vanilla extract.
With the mixer on low speed, mix in the mashed banana.
Carefully mix in the flour, baking powder, baking soda, salt and cinnamon.
Stir in the sour cream.
Pour the batter into the prepared pan. Then crumble the streusel overtop.
Bake for 35-45 minutes or until an inserted toothpick comes out clean and if you give the pan a nudge the cake doesn't wobble in the middle.
Allow to cool.
In a medium bowl whisk together the cream/milk and powdered sugar, adding a little extra liquid or powdered sugar as necessary.
Cut the cake into slices and drizzle the top of each cake with glaze.
*Leftovers can be covered tightly and stored at room temperature for 3 days or in the fridge for 5 days.