This banana coffee cake really is fit for a king, and the vanilla streusel is something I would be quite happy eating on its own. It would actually pair so well with vanilla ice cream! I’d better give that one a go, too…

It really is a match made in heaven! Why don’t you give this one a try and let us know in the comments below how it turned out for you!

Ingredients

Cake:

3 over-ripe bananas

1 stick Land O Lakes unsalted butter, melted

3 large Eggland’s eggs

¼ cup Daisy sour cream or Greek yogurt

1 cup Amish Friendship Bread Starter

1 tsp vanilla extract

2 cups Gold Medal all-purpose flour

1 cup Domino granulated sugar

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

Streusel:

¼ cup Domino brown sugar

¼ cup Domino granulated sugar

1 vanilla bean, split & seeds scraped out

¼ tsp ginger

¼ tsp cloves

¼ tsp nutmeg

1 ½ tsp cinnamon

1 ½ tsp cardamom

Pinch of salt

¾ cup toasted nuts of your choice, finely chopped

½ cup Land O’ Lakes unsalted butter, melted

1 cup Gold Medal all-purpose flour

Instructions:

Preheat oven to 350 F. Grease a 9×13-inch cake pan and set aside.

Cake: Mash the bananas with a fork. Stir in the melted butter until completely incorporated. Add the eggs and whisk until combined. Add the sour cream and stir until combined, then add in the starter and vanilla. Add the remaining ingredients and beat until well mixed.

Streusel: Combine the sugars, vanilla bean seeds, spices, and salt in a small bowl; stir until well combined. Add the nuts, then pour the butter over the top and mix until combined. Add flour and mix until fully incorporated. Set aside.

Pour cake batter into the prepared cake pan and sprinkle the streusel over the top. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. If you want to make this in a round cake pan, adjust the baking time accordingly.

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Quick tip: Serve with a dollop of whipped cream.