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How to make Martha's banana and coconut streusel coffee cake

Yield = 12
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

Streusel topping and centre

  • 1 1/4 cups plain flour
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 125g butter, chilled, finely chopped
  • 1 cup walnuts, roughly chopped

Cake

  • 2 cups plain flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 125g butter, softened
  • 1 cup caster sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups mashed bananas (2 large bananas)
  • 3/4 cup shredded coconut

Glaze

  • 1 cup icing sugar mixture
  • 1–2 tablespoons milk

Method

  • Step 1 Make Streusel topping: Combine flour, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Rub in butter until small clumps form. Mix in 1/2 cup walnuts. Refrigerate until required.
  • Step 2 Make Streusel centre: Combine remaining brown sugar, cinnamon and walnuts.
  • Step 3 Preheat oven to 180°c/160°c fan-forced. Grease a 9cm-deep, 21cm round ring pan.
  • Step 4 Make Cake: Sift flour, baking powder and bicarbonate of soda into a bowl. Using an electric mixer, beat butter and sugar together until pale and fluffy. add eggs, 1 at a time, beating until combined. Beat in vanilla. Beat in flour mixture, in 3 batches, alternating with sour cream. Beat until well combined. Beat in banana and coconut.
  • Step 5 Spoon 2/3 of the batter into prepared pan. Sprinkle streusel centre evenly over batter. Top with remaining batter. Level top with a spatula. Sprinkle streusel topping evenly over batter.
  • Step 6 Bake for 1 hour or until golden and a skewer inserted into centre of cake comes out clean. cool for 30 minutes in pan. Transfer to a wire rack. cool completely.
  • Step 7 Make Glaze combine icing sugar and milk together in a bowl. Drizzle over cake, allowing glaze to drip down the sides. Stand for 5 minutes before serving.