Banana Coconut Crumb Cake

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup cold butter, cut into small pieces
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 very ripe banana, mashed
1/4 cup sour cream
1 large egg

Topping:

1/4 cup sweetened coconut
1 tablespoon water
2 tablespoon sliced almonds
2 tablespoons milk chocolate toffee bits or semi-sweet chocolate chips

Preheat oven at 350 F.

Combine flour, sugars, cinnamon, allspice and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup of this mixture for topping. Set aside.

Combine remaining flour mixture, baking soda and baking powder. Add mashed banana, egg and sour cream. Beat at medium speed until blended.

Pour batter into a greased and floured 8-inch round pan. Combine reserve mixture with coconut, almonds and toffee bits or chocolate chips. Stir with a fork. Sprinkle crumb mixture over batter. Bake for 30 minutes or until a skewer inserted in the center of the cake comes out clean or until cake springs back when touched.

Makes 8 servings