I love good banana bread as much as the next person, but sometimes I can’t help but feel there is something missing. Like streusel. Or peanut butter. Or some magical combination of the two.
A year ago I attempted to make a peanut butter banana bread but was seriously underwhelmed with the results, so this time I knew I had to go in another direction.
I caved in and bought an 8″ round cake pan a few days ago because my sanity was beginning to wither away due to a lack of baking. Fortunately, with this cake, it seems to have returned.
With mushy bananas on my counter and a jar of peanut butter in my care package (you’re the best, Mom!) I knew I had to make another attempt at the banana bread and peanut butter combination. I have always been the kind of person to eat coffee cake for the streusel (and cucpakes for the frosting), so I decided I would make a banana coffee cake with peanut butter streusel. And I am so glad I did.
The cake is denser and moister than other coffee cakes I’ve had, but I think that provides a great base for the streusel. I scaled down the original recipe, which was written for an 8″ square pan, because the only baking pan I own is the aforementioned 8″ round one.
(cake adapted from Epicurious)
1/3 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla
1 cup mashed banans (this was 3.5 small bananas for me)
1 cup plus 2 tbsp all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp plain yogurt
2 tbsp peanut butter (I used natural crunchy)
1 tbsp butter
1/2 cup flour
1/2 cup sugar
Preheat the oven to 350 F.
Grease an 8″ round cake pan.
Cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla, then the bananas.
In a separate bowl, mix the flour, baking soda, baking powder and salt together with a fork.
Add to the banana mixture and stir gently until combined.
Stir in the yogurt, then pour into the pan. Set aside while you make the streusel.
To make the streusel, put the peanut butter and butter into a bowl and mix them together.
Add the flour and sugar and rub between your fingers until the mixture looks like wet sand with little pebbles.
Sprinkle over the cake evenly and bake for about 35 minutes, or until a cake tester comes out clean.
Cool in the pan on a rack, then cut into slices to serve.