Avon's End of Summer Sunday Morning Peach Coffee Cake

Ingredients

• 1 very ripe banana , mashed
• 0.75 cups peach yogurt
• cup brown sugar , divided
• 0.5 cups steel-cut oats
• cup melted butter , divided
• 0.25 cups maple syrup
• large egg , beaten
• 1 cup whole wheat flour , divided
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon , more as needed
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 cup chopped ripe peaches
• 0.5 cups chopped pecans

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.

2. 2

   Combine banana, yogurt, ½ cup brown sugar, oats, ¼ cup butter, maple syrup, and egg in a large bowl; set aside until oats soften, 10 to 20 minutes.

3. 3

   Combine ¾ cup whole wheat flour, all-purpose flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a medium bowl; stir into banana mixture along with peaches until just combined. Pour mixture into the prepared baking pan.

4. 4

   Combine pecans, remaining ½ cup whole wheat flour, remaining ¼ cup brown sugar, remaining ¼ cup melted butter, and 1 pinch cinnamon in a bowl; spread over cake batter.

5. 5

   Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.