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To make the filling/topping- Place bow sugar and flour in the bowl
of a food processor fitted with a metal blade. Process with six 1-
second pulses. Remove cover of food processor and sprinkle the
butter evenly over the dry ingredients. Cover and process until
butter pieces are the size of peas, about with 8 to 10 1-second
pulses. Place crumb filling/topping in refrigerator until ready to
use.
Preheat the oven to 350°. Grease a 9x13 inch square baking pan
and set aside.
To make the coffee cake- In a medium bowl, whisk together the
flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, mix together mashed bananas, butter, sugar, eggs
and vanilla until combined.
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Stir in milk and flour mixture until just combined (don't over-mix).
Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the
crumb mixture. Cover the crumb mixture filling with the remaining
batter and top with remaining crumb mixture.
Bake for 45-55 minutes until the center is set and a toothpick
comes out clean.
Cool for 10 minutes in pan set on top of a wire rack.
To make the peanut butter glaze, in a small bowl whisk together
powdered sugar, milk and peanut butter until smooth. Drizzle glaze
over warm coffee cake and serve.
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