BANANA STREUSEL COFFEE CAKE

Preheat oven to 350F. Grease and flour a 9-inch round pan or an 8x8” square pan. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add in the oil, eggs, vanilla, and mashed banana, and stir with a wooden spoon until the batter is smooth. Set aside.
In a small bowl, whisk together the sugar and cinnamon for the cinnamon swirl.
Pour half of the banana cake batter into the prepared pan and sprinkle the surface with the cinnamon swirl mixture. Then, top the filling with the remaining banana cake batter and spread to cover completely. Set aside.
To make the streusel, whisk together the dry ingredients in a medium bowl. Then, using a pastry cutter or two knives, cut the cold butter cubes and granola butter into the dry mixture until small clumps form. Mix in chopped walnuts or pecans if using.
Use your hands to squeeze the streusel mixture together to incorporate fully.
Sprinkle the streusel crumbles evenly over the banana cake batter in the pan.
Bake for 45-55 minutes, or until a knife inserted into the middle comes out clean.
Whisk together the ingredients for the maple glaze in a small bowl.
Cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely. Drizzle with maple glaze, then slice and serve.
Enjoy!