Instructions

Preheat the oven to 375ºF. Grease an 8-inch square baking dish. Set aside.

Combine the sugar and butter in a large bowl and cream with an electric mixer until light and fluffy, about 5 minutes.  Beat in the bananas, sour cream, and egg.  Mix until thoroughly combined.

In another bowl, stir together the flour, baking powder, baking soda, nutmeg and salt.  Add the dry ingredients into the banana mixture, then add the milk.   Beat until completely combined.  Pour the batter into the reserved dish.

In another bowl, combine the flour, both sugars, and the cinnamon.  Add the butter – using a pastry cutter, fork, or your fingertips, cut the butter into the mixture until coarse crumbs form.  Sprinkle the topping over the batter, then sprinkle the pecans on top.

Bake until the cake is golden brown, about 35 minutes.

While the cake is cooking, make the glaze.  In a small bowl, whisk together the powdered sugar, honey, vanilla, milk and melted butter.

Drizzle the cake with the glaze, then let it cool for 10 minutes before cutting into squares.

Coffee cake with last up to 2 days covered.