Pumpkin Coffee Cake with Brown Sugar Swirl is a delicious coffee cake made with pumpkin, banana and topped with brown sugar and cinnamon.
Preheat Oven to 325 degrees.
Spray an 8x8 Baking pan with cooking spray.
Using a bowl and hand mixer or a stand mixer. Mix together the butter, brown sugar, eggs, pumpkin puree, banana, and vanilla.
Once the mixture comes together add in the salt, baking powder, baking and baking soda. Then add in the flour mix 1/2 a cup at a time. Do not over mix. Add in the cinnamon and mix until just combined.
Mix together the butter, sugars, and cinnamon for the topping.
Pour the batter into the 8x8 pan and sprinkle the top with the brown sugar cinnamon topping. Use a toothpick and just ever so slightly swirl some of the brown sugar mix into the very top of the batter. You'll still have a fair amount just laying on top. See photos for reference.
Bake at 325 for 40-50 minutes until a toothpick inserted comes out with just a few crumbs. Allow the coffee cake to cool before cutting. Store covered on counter top for 3 days.