Banana Streusel Coffee Cake With Caramel Glaze

For the cake

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups mashed very ripe bananas (about 4-5)
• 1 cup plain yogurt or sour cream

Streusel Topping

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup (1/2 stick or 2oz) softened unsalted butter, cut up into small cubes

Salted Caramel
Makes about 1 1/4 cups

• 1 cup granulated sugar
• 1 cup heavy cream
• 1/4 teaspoon coarse salt, preferably fleur-de-sel
• 2 teaspoons pure vanilla extract

Directions:
Streusel Topping

1. Mix together the flour, sugar, salt, and cinnamon. Add the softened butter until crumbs form.

Cake

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
2. Cream together the butter and sugar. Mix in the eggs, vanilla, yogurt, and mashed bananas.
3. Slowly add in both flours, baking powder, baking soda, salt, and cinnamon until just combined.
4. Pour the cake batter evenly in the prepared pan. Evenly sprinkle the streusel topping on top. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
5. While the cake is baking in the oven, make the salted caramel (directions below).
6. Once the cake is done baking, poke holes in it with a fork. Drizzle the salted caramel on top, using as much as you’d like.

Salted Caramel

1. Using a medium saucepan, spread the sugar in an even layer over the bottom and heat over medium low heat.
2. Once the sugar begins to bubble and liquify, use a heatproof spatula and continue to stir until it is completely melted. When the mixture turns into a deep amber color, remove the pot from heat.
3. Slowly pour in half of the heavy cream while continually whisking (the mixture will bubble vigorously and extremely hot, so be careful!). Once that is evenly mixed, stir in the remaining cream. Whisk in the vanilla extract and the salt.
4. If the sauce hardens, just give the mixture a stir over low heat.
5. The caramel can be stored in an airtight container in the refrigerator if needed. It can also be reheated in the microwave or over the stovetop.