Banana Streusel Coffee Cake
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ripe bananas||3 , mashed to make 1 1/3 cup|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sour cream||8 Ounce (1 Container)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Sifted powdered sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Tablespoon|
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Stir in banana and vanilla.
Combine flour and next 3 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Combine pecans, 2 tablespoons sugar, and cinnamon.
Pour half of batter into a greased and floured 12-cup Bundt pan; sprinkle with pecan mixture.
Pour remaining batter over pecan layer.
Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
Combine powdered sugar and water, stirring until smooth.
Spoon glaze over cooled cake.