Author Eileen Goudge is well-known for her New York Times bestseller Garden of Lies, yet did you know the kitchen is her true happy place? Check out Eileen’s recipe for Banana Streusel Coffee Cake. The layers of flavors will make you the hero at your next gathering!

Prep time: 15 minutes
Cook time: 55 minutes
Serves 7-10

Streusel ingredients:

  • ½ cup chopped walnuts or pecans
  • ½ tsp. cinnamon
  • ¾ cup light brown sugar

Cake ingredients:

  • ½ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 tsp. banana extract (you can substitute vanilla)
  • 3 large eggs
  • 2 overripe bananas, lightly mashed
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Pinch of salt
  • 1 tsp. cinnamon

Directions:

  • 1

    Preheat the oven to 350℉. Grease and flour a bundt pan.

  • 2

    In a small bowl, combine chopped nuts, cinnamon and light brown sugar. Set aside.

  • 3

    In a large bowl, cream softened butter. Add granulated sugar a little at a time, beating for several minutes until pale and fluffy. Blend in banana extract. Add eggs, one at a time, mixing well after each addition. Blend in bananas.

  • 4

    In a separate bowl, sift flour with baking powder, baking soda, salt and cinnamon. Add the following in order to the creamed mixture, beating on low speed after each addition just until incorporated: half the flour mixture, all of the sour cream then the remaining flour mixture. Be careful not to overmix.

  • 5

    Sprinkle a third of the streusel mixture in the bottom of the prepared pan. In generous spoonfuls, gently drop half the batter into the pan so it covers the streusel mixture. Sprinkle another third of the streusel mixture over the batter in the pan. Spoon in remaining batter, and sprinkle with remaining streusel mixture.

  • 6

    Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs stuck to it. Cool in the pan, then invert onto a serving plate.

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