¼tspcoarse Kosher salt(if using table salt, use half the amount)
½tspground cinnamon
¼tspground nutmeg
Topping
1 ½cupsall-purpose flour,spooned and leveled
⅓cupgranulated sugar
⅓cupdark brown sugar,lightly packed
½tspground cinnamon
¼tspground nutmeg
¼tspcoarse Kosher salt(if using table salt, use half the amount)
½cupunsalted butter,melted
Instructions
Cake
Preheat the oven to 350 F, and spray a 9×9 inch baking pan with non-stick spray.
In a large mixing bowl, whisk together the melted butter, brown sugar, eggs, vanilla and mashed bananas.
Separately, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet, and stir together with a spatula, just until moistened. The batter will be thick.
Spread the cake batter evenly into the prepared pan.
Topping
In a bowl, combine the flour, sugar, brown sugar, cinnamon, nutmeg and salt. Drizzle with the melted butter and toss together with a fork until moistened and crumbly. Sprinkle over the cake batter.
Bake the cake on the center oven rack for about 30 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Cool for 10-15 minutes, and serve warm.
Notes
Leftover coffee cake should be stored in an airtight container for up to 5 days.
Make this cake ahead by baking it the night before! Warm up pieces by microwaving for 15-20 seconds on 50% power for a just-baked texture.