Banana Coffee Cake

For the cake: Preheat oven to 350 F. Spray a standard size bundt pan generously with baking spray. Set aside.

In a large bowl using an electric mixer, beat mashed bananas until pureed (you may also use a food processor if you wish). Add in butter, sugar and vanilla and beat until well-mixed. Add eggs, one at a time, and mix until combined. Beat in sour cream.

In a separate bowl, stir together flour, baking powder and baking soda. Add dry mixture into the wet mixture, 1/2 cup at a time, beating until just combined.

For the strudel topping: In another bowl, mix together brown sugar, flour and cinnamon. Add the chopped butter and use your fingers to combine to form coarse crumbs.

Pour half of the cake batter into the greased pan. Sprinkle half of strudel mixture over the batter. Pour the remaining batter into the pan and smooth the top then top with the remaining strudel mixture.

Place pan on the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow cake to cool in the pan for 45 minutes before gently inverting it out of the pan onto a serving plate. Cut into 12 equal pieces and serve.