Cake:

Preheat the oven to 375ºF. Grease an 8-inch square baking dish. Set aside. (I baked my recipe at 350*, you can also line your baking pan with parchment paper for easy lifting/cutting for serving).

Combine the sugar and butter in a large bowl and cream together in an electric mixer with a paddle attachment until light and fluffy, (about 5 minutes).  

Add in the mashed 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 prepared baking 8 x 8 pan.

For the Streusel Topping:

In another bowl, combine the flour, both sugars, and the cinnamon.  (I added my pecans at this point or you can add on top after the streusel is distributed).

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.

Glaze:

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.