Peanut-Butter-Banana Coffeecake

• 1/4 cup cold unsalted butter, cut into small pieces, plus more for greasing the pan
• 1/4 cup all-purpose flour, plus more for coating the pan
• 1 cup old-fashioned oats
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup chunky peanut butter
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 medium-size ripe banana, peeled and coarsely mashed
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 8 ounces sour cream

1. Preheat oven to 350 degrees.
2. Butter and flour a 10-inch springform pan.
3. To make the topping, combine oats, flour, brown sugar, cinnamon and salt in a bowl.
4. Rub in the butter with your fingers until mixture forms coarse crumbs.
5. Set aside.
6. To make the cake, use an electric mixer to beat butter and peanut butter together.
7. Add the sugar and beat until light and fluffy.
8. Mix in the eggs 1 at a time, then the vanilla and banana.
9. Sift together the flour, baking powder, baking soda, cinnamon and salt.
10. Add to the butter mixture alternately with the sour cream, mixing just to combine.
11. Scrape the batter into the prepared pan and smooth the top.
12. Sprinkle on the topping, pressing it into the batter slightly.
13. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
14. If the topping browns before the cake is done, cover loosely with aluminum foil.
15. Cool on a rack.
16. Remove the sides of the pan, cut into slices and serve.

cold unsalted butter, allpurpose flour, oldfashioned oats, brown sugar, ground cinnamon, kosher salt, unsalted butter, chunky peanut butter, sugar, eggs, vanilla, banana, flour, baking powder, baking soda, ground cinnamon, kosher salt, sour cream

Taken from cooking.nytimes.com/recipes/5511 (may not work)