Banana Pecan Coffee Cake

Ingredients

• For the streusel:
• 8 ounces chopped pecans
• 1/3 cup dark brown sugar
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 1/3 cups all-purpose flour
• 10 tablespoons unsalted butter, melted
• For the cake:
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 3/4 cup sugar
• 2 eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• 7 ounces Greek yogurt
• 2 cups diced banana, from about 2 medium bananas

Directions

1. Move an oven rack to the center of the oven and heat it to 350 degrees F. Butter the pan.
2. For the streusel, stir the pecans, dark brown sugar, sugar, cinnamon, and flour together in a medium bowl. Pour in the melted butter and mix until the crumbs feel like damp sand. Set the bowl aside.
3. For the cake, whisk the flour, baking powder, baking soda, and salt in a medium bowl, then put it aside. In the bowl of a stand mixer with the paddle attached, beat the butter with the sugar for about 3 minutes, until the mixture is fluffy. Beat in the eggs and egg yolk. Add the vanilla and yogurt, followed by the dry ingredients, and beat only until just combined. Use a spatula to gently fold in the bananas.
4. Scrape the batter into the pan and even out the surface. Scatter the pecan mixture over the top. Bake for 50-60 minutes, until a tester pushed into the center comes back clean. Cool the cake, then remove it from the springform pan and serve.