Ingredients:

  • 125g all-purpose flour
  • 150g brown sugar, packed
  • 2 tsp ground cinnamon
  • 115g unsalted butter, cold and cubed
  • 100g pecans, chopped
  • 3 large overripe bananas, mashed (approx. 360g)
  • 115g unsalted butter, melted and cooled
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 120g full-fat sour cream
  • 1 tbsp vanilla bean paste
  • 250g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 60g cream cheese, softened
  • 120g powdered sugar
  • 1.5 tbsp milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease or line a 9x9 inch square baking pan with parchment paper.
  2. Prepare the streusel by combining 125g flour, brown sugar, cinnamon, and chopped pecans in a bowl. Rub the 115g of cold cubed butter into the mixture using your fingers until pea-sized clumps form.
  3. In a large mixing bowl, whisk together the mashed bananas, melted butter, and granulated sugar.
  4. Incorporate the egg, sour cream, and vanilla bean paste into the banana mixture until smooth.
  5. Sift the 250g flour, baking soda, baking powder, and salt over the wet ingredients. Fold gently with a spatula until just combined to avoid overworking the gluten.
  6. Pour half the batter into a greased pan, sprinkle with half the streusel, then repeat with the remaining batter and topping.
  7. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Whisk cream cheese, powdered sugar, and milk together to create a glaze; drizzle over the cake once cooled.