Banana Coffeecake with Brown Sugar Pecan Streusel

This moist coffeecake is reminiscent of banana bread elevated with swirls of brown sugar and a buttery, nutty streusel topping.

Makes 10 to 12 servings

3 cups flour

1 1⁄4 cups granulated sugar

1 tablespoon baking powder

1 ⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3 eggs

1 cup buttermilk

1⁄4 cup sour cream

3⁄4 cup (1 1⁄2 sticks) unsalted butter, melted

1 cup mashed ripe banana

For the filling:

1 cup packed brown sugar

2 tablespoons ground cinnamon

For the streusel:

1 cup chopped pecans

1⁄2 cup flour

3⁄4 cup packed brown sugar

1⁄2 teaspoon ground cinnamon

1⁄2 cup (1 stick) unsalted butter, melted

Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan.

Combine dry ingredients in a large bowl. In a separate bowl, whisk eggs, buttermilk and sour cream until combined. Whisk in melted butter. Add wet ingredients to dry and stir with a spatula or wooden spoon until combined. Add mashed banana and stir to combine.

Make filling: Combine all ingredients in a small bowl.

Make streusel: Combine pecans, flour, sugar and cinnamon in a bowl. Add melted butter and stir until mixture is moistened and clumps together.

Spread half the batter in bottom of prepared baking pan. Sprinkle filling evenly over batter. Top with remaining batter, using a spatula to spread it evenly. Top with a layer of streusel. Bake in preheated oven 50 to 60 minutes until a tester inserted into center comes out clean.