Banana Berry Coffee Cake

Preheat oven to  350° F.

Peel and mash bananas with a fork. Measure out one cup. Place in a sieve for at least 10 minutes to allow water to drain. Discard liquid.

Combine flour, baking powder, baking soda, and salt in a small bow. Set aside.

Add sugar and 6 tablespoons butter to a large mixing bowl. Beat on medium high until light and fluffy, about 1 minute.

Beat in egg until well incorporated.

Add extracts, banana, and sour cream. Beat until well incorporated. The mixture will look granular. It’s fine and will smooth out once the dry ingredient are added.

Rub the 2 teaspoons butter onto the bottom and sides of a 9-inch square pan. Coat with a dusting of flour tapping out excess, or line with parchment paper for easy removal of the cake.

Spread half of the batter into the pan. Add half of the berries, tucking some into the batter.

Add the remaining batter. Spread evenly. Add remaining the berries, tucking some into the batter.

Add the streusel mixture to the top.

Baked 350° F for 40-45 minutes or when a tooth comes out with a few dry crumbs attached. Place onto a cooling rack to cool.

For the streusel

Combine all of the ingredients into a small mixing bowl. 

Use a fork or spatula to combine until the mixture looks like damp, coarse sand.