Vikki's Banana Crumb Coffee Cake

 Crumb Layer

1/2 cup cold, unsalted butter, cut into small cubes.
1 cup flour
1 cup brown sugar
1/2 cup sugar
1 tsp. cinnamon

Cake
2 cups flour
3 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 ripe bananas, peeled and mashed
1/2 cup of unsalted butter, softened to room temperature
1 cup sugar
2 large eggs
1 tsp. vanilla
1 cup milk

Glaze
1 cup powdered sugar
2 tbsp. milk

Grease a 9x13 pan with butter or cooking spray.  Preheat oven to 350.

Make the  crumb mixture:  In a large bowl, crumble the cold butter cubes with the flour, sugars and cinnamon.  Set aside.

Make the cake:  In a stand mixer, mix the softened butter on medium until creamy (about 2 minutes).  Add the sugar and mix for another minute, until well incorporated.  Add the eggs, vanilla and mashed banana.  Mix to incorporate, but don't over mix.

Turn the mixer down to low and alternate mixing the milk and flour, baking powder and salt  until everything is combined.

Pour 1/2 of the cake mixture into the prepared baking dish.  Top with 1/4 to 1/2 of the crumb mixture.  Then, pour the rest of the cake mixture on top of that layer.  Top with the remaining crumb mixture.

Bake for about 45-50 minutes.  I checked it at 45 minutes and the cake tester came out clean.  Every oven is different though.  

Make the glaze.  In a small bowl, whisk the powdered sugar and milk.  Keep adding milk until you get the consistency you prefer.  

Cool the cake for about 10 minutes and then drizzle the glaze over top.