Brown Sugar-Banana Coffee Cakes

• 2 1/4 cups all-purpose flour
• 1 3/4 cups brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1/4 lb.) butter, at room temperature
• 2 large eggs
• 1 tablespoon vanilla
• 1/2 cup mashed ripe bananas
• 2 tablespoons baking powder
• 1/4 cup sour cream

1. To make streusel mixture, in a food processor or a bowl, whirl or mix 3/4 cup flour, 3/4 cup brown sugar, and 1/4 teaspoon salt. Cut 1/4 cup butter into chunks and add to bowl; pulse mixture or cut in butter with a pastry blender until mixture resembles coarse crumbs. Set aside.
2. In a bowl, with a mixer on high speed, beat remaining 1/4 cup butter and remaining 1 cup brown sugar until smooth. Beat in eggs and vanilla, scraping down sides of bowl as necessary, until well blended. Beat in mashed bananas.
3. In a small bowl, stir together remaining 1 1/2 cups flour, baking powder, and remaining 1/4 teaspoon salt. Stir into banana mixture. Gently fold in sour cream until well blended.
4. Divide batter equally among 6 jumbo (1-cup capacity) or 18 regular (1/3-cup capacity) buttered and floured muffin cups, filling each halfway. Sprinkle streusel evenly over tops of cakes (crumble the streusel first if it sticks together).
5. Bake in a 350u0b0 regular or convection oven until streusel is browned and a wooden skewer inserted into the center of a cake comes out with moist crumbs attached, 18 to 25 minutes. Cool 5 minutes in cups, then invert pan to remove. Serve warm or let cool completely.
6. Nutritional analysis per small coffee cake.

flour, brown sugar, salt, butter, eggs, vanilla, mashed ripe bananas, baking powder, sour cream

Taken from www.myrecipes.com/recipe/brown-sugar-banana-coffee-cakes (may not work)