Brown Sugar-Banana Coffee Cakes

• 2 14 cups all-purpose flour, divided
• 1 34 cups brown sugar, divided
• 12 teaspoon salt, divided
• 14 cup butter, cold
• 14 cup butter, at room temperature
• 2 large eggs
• 1 tablespoon vanilla
• 12 cup mashed ripe banana
• 2 tablespoons baking powder
• 14 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.
2. Cut 1/4 cup cold butter into chunks and add to bowl; pulse mixture or cut in butter with a pastry blender until mixture resembles coarse crumbs.
3. Set aside.
4. (Note: to save time in the morning when you are making these, you could do the streusel up to a few days ahead, and store in a zipped baggy in the refrigerator).
5. In a bowl, with a mixer on high speed, beat remaining 1/4 cup butter and remaining 1 cup brown sugar until smooth.
6. Beat in eggs and vanilla, scraping down sides of bowl as necessary, until well blended.
7. Beat in mashed bananas.
8. In a small bowl, stir together remaining 1 1/2 cups flour, baking powder, and remaining 1/4 teaspoon salt.
9. Stir into banana mixture.
10. Gently fold in sour cream until well blended.
11. Grease and flour muffin pans: either a 6-cup jumbo muffin pan, or 18 regular muffin cups.
12. Divide batter equally among the 6 jumbo (1-cup capacity) or 18 regular (1/3-cup capacity) pans, filling each halfway.
13. Sprinkle streusel evenly over tops of cakes (crumble the streusel first if it sticks together).
14. Bake in a 350 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.
15. Cool 5 minutes in cups, then invert pan to remove.
16. Serve warm or let cool completely.

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

Taken from www.food.com/recipe/brown-sugar-banana-coffee-cakes-391318 (may not work)