There can't be a thing wrong with coffee cake throw in a banana or two and you have a GREAT coffee cake. I found this recipe in a book A Sheetcake Named Desire by Jacklyn Brady. I tweaked it a bit to suit my own tastes, and I hope you love the results as much as we do!
2/3 c packed brown sugar
2/3 c walnuts or pecans (optional)
2 tsp ground cinnamon
1/2 c butter, softened
3/4 c granulated sugar
1 large egg
1 1/4 c ripe banana, mashed
2 Tbsp greek yogurt (can use sour cream)
1 Tbsp milk
1 tsp vanilla
1 1/2 c all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Grease an 8x8x2 pan ( I used a long loaf tin).
In a small bowl combine brown sugar, cinnamon and nuts. Set aside.
In a large bowl beat butter, sugar and egg until fluffy. Add bananas, sour cream, and milk. Mix well. Beat in dry ingredients until just blended.
Spread half the batter in your pan, cover with half of the cinnamon sugar mixture. Carefully spread the remaining batter over the cinnamon sugar. Top with the remaining cinnamon sugar. Bake until a toothpick inserted in the center comes out clean, between 40 and 50 minutes. Cool in pan. Can be served warm or room temperature. Can also be frozen.
Add in your cinnamon and nuts if using. Set aside.
Cream together butter, sugar, and egg.
Add mashed bananas, greek yogurt, milk, and vanilla.
Add in the dry ingredients.
Mix until smooth.
Add just over half the batter to your greased pan.
Cover with half the cinnamon sugar.
I added some butterscotch chips to the top on my cake. You can omit these, or use chocolate.
Bake for 40 to 50 minutes.