Nutella-Banana Coffee Cake

NUTELLA-BANANA COFFEE CAKE
CAKE:
1 c. unsalted butter
3 ¾ c. flour
2 c. sugar
1 T. baking powder
1 ½ t. salt
¼ t. baking soda
1 c. buttermilk
4 large eggs, room temp
¼ c. sour cream
2 t. vanilla
FILLING:
2 small ripe bananas, peeled and thinly sliced
½ c. Nutella
¼ c. packed light brown sugar
TOPPING:
4 T. butter
1 c. flour
3 T. sugar
2 T. packed light brown sugar
1 ¼ t. ground ginger
1 t. ground cinnamon

1. Preheat oven 350. Grease 13×9” baking pan with softened butter and dust pan with flour.
2. In saucepan over low heat, melt butter and set aside to cool.
3. In large bowl, whisk together flour, sugar, baking powder, salt and baking soda.
4. In separate bowl, whisk together buttermilk, eggs, sour cream, vanilla and melted butter, until very smooth.
5. Using a spatula or wooden spoon, mix dry ingredients into wet ingredients until well combined.
6. Layer half of batter in prepared baking pan, smoothing it out to the edges and leveling the top. Batter is thick, so evenly spoon or scoop it in tablespoon-size mounds into the pan before spreading. Use back of spoon to smooth out in pan.
7. Spread the banana slices evenly over the batter, overlapping.
8. Drizzle Nutella over bananas (if too thick, melt a small amount in microwave).
9. Sprinkle with brown sugar.
10. Layer remaining batter over filling using same method of spooning and scooping.
11. Smooth out the top of the batter, ensuring it is even and reaches edges of pan.
12. TOPPING: In a small saucepan over low heat, melt butter and set aside to cool.
13. In bowl, whisk the remaining TOPPING ingredients. Breaking up the sugar and distributing it throughout.
14. Add melted butter to flour-spice mixture with a fork until fully incorporated and clumps form.
15. Sprinkle the top of the batter with the streusel topping.
16. Bake for 50-55 minutes or until toothpick inserted comes out clean.