spiced banana bread coffee cake

Directions:

1. Make the cake: Preheat the oven to 350 degrees F. Line a 9-inch square baking dish with 2 sheets of overlapping parchment paper, leaving a 2-inch overhang on all sides. Whisk together the flour, baking powder, garam masala, baking soda and salt in a bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the bananas. With the mixer on low speed, beat in the flour mixture in 3 batches, alternating with the sour cream. Increase the speed to medium-high and beat until combined. Transfer to the prepared pan.
2. Make the topping: Combine the flour, brown sugar, butter, 3/4 teaspoon garam masala and the salt in a medium bowl. Mix with your fingers until clumpy and no dry bits remain. Scatter over the batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Transfer to a rack and let cool in the pan.
3. Make the glaze: Whisk together the confectioners’ sugar, remaining 1/2 teaspoon garam masala and 2 tablespoons milk in a medium bowl until smooth. Thin as needed with the remaining 1 tablespoon milk. Lift the cake out of the pan and drizzle with the glaze.