Brown Butter Banana Coffee Cake

Brown Butter Banana Coffee Cake is a moist banana bread that's layered with a crunchy, cinnamon-sugar streusel, and topped with a gooey maple icing.

Melt butter in a large stainless steel pan over medium heat.
Once melted, whisk continually until brown bits start to form and the butter is foaming, golden in color, and has a nutty aroma, about 1-5 minutes.
Carefully and quickly pour into a large measuring cup (you should end up with 2 cups brown butter) and let cool slightly.

Whisk together flour, brown sugar, granulated sugar, cinnamon, and salt into a medium sized bowl.
Drizzle in 1 cup brown butter and use a fork to combine. You should end up with what looks like wet sand, with lots of big chunks. Set aside.

Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
In a large bowl, whisk together the remaining 1 cup brown butter, brown sugar, eggs, and vanilla until smooth, then whisk in mashed bananas.
Fold in flour, cinnamon, baking soda, baking powder, and salt until *just* combined.
Pour half the batter into the prepared pan, sprinkle with half the crumble, then repeat.
Bake in preheated oven for about 1 hour - 1 hour 15 minutes or until an inserted toothpick is practically clean (it’s ok if a few crumbs stick); check at 45 minutes and cover with greased tin foil if the top is getting too brown.
Cool for 15-20 minutes before drizzling with icing and enjoying!

Place butter and maple syrup into a microwave safe bowl and microwave in 30 second intervals until the butter is melted.
Whisk in powdered sugar and salt, then drizzle over warm cake.
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