2 Layer Banana Coffee Cake

For the Coffee Cake

2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup yogurt. I used Dannon light and fit, you can use any vanilla yogurt you would like.
1 cup sugar
2 eggs
1 teaspoon almond extract. Feel free to use rum or vanilla.


For the Filling/Topping:

1 cup light brown sugar
2 teaspoons of cinnamon
2 tablespoons of good cocoa
Handful of sweetened coconut
Hershey's chocolate syrup
Handful of crushed pecans
2 to 3 tablespoons of room temp.  butter
1 ripe large banana

1. Preheat oven to 350 degrees.Grab a 9x13 baking dish and set aside.  Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter until light and fluffy. Gradually beat in yogurt, then beat in sugar. Beat in the eggs one at a time, then stir in the almond extract. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
3. Pour half the batter into the baking dish.
4. Mix together the brown sugar, cinnamon, cocoa, and coconut.. Pour half of the mixture over top of the first layer of batter. Drizzle syrup over top.
5. Pour second half of batter over top. Slice banana's and layer evenly on the batter.
6. Using the rest of the filling, add in the pecans and butter, and pres with a fork until the butter moistens it all. Sprinkle over top
7. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.