Banana Coffee Cake

This has to be the best banana cake ever. I never thought the words banana and light would fit in the same sentence. But this is it. This banana cake is light and tender. It's super moist (especially the next day) and just sweet enough.

Here's the original recipe: Banana Coffee Cake with Chocolate Chip Streusel in which the amount of sugar I wasn't super excited about.



So I changed a few things. I reduced the sugar in the cake to 1/2 cup. Omitted the chocolate chips. And made simple topping out of ground cinnamon, raw sugar, flour and butter.



Ingredients

• 1 stick butter at room temperature


• 1/2 cup sugar


• 1 egg


• 3 very ripe bananas


• 3 tablespoons pain yogurt


• 1 1/2 cups all purpose flour


• 3/4 teaspoon baking powder


• 3/4 teaspoon baking soda


• 1/2 teaspoon salt

For topping

• 1/4 cup raw sugar


• 1/4 cup all purpose flour


• 1 teaspoon ground cinnamon


• 2 tablespoons chilled butter

Directions

1. Preheat the oven to 350 degrees. Grease an 8 inch square baking pan.


2. With an electric mixer, beat a stick of butter with 1/2 cup of sugar until fluffy. Add an egg. Beat until well combined. Add bananas and yogurt.


3. In a clean bowl, combine flour, baking powder, baking soda and salt. Stir into the wet mixture. Pour into the prepared pan.


4. To make the topping, cut butter into the other ingredients. Rub with fingertips. Sprinkle over the batter. Bake for 45 minutes.