• Preheat your oven to 350°F (177°C). Grease and line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides.

Almond Streusel Topping:

• Make your Almond Streusel topping first. In a medium bowl, stir together the melted butter, flour, brown sugar, cinnamon, and pinch of salt until crumbly. Fold in the sliced almonds. Place in the refrigerator while making your batter.

Almond Banana Bread Coffee Cake:

• In a large mixing bowl using a handheld mixer or a stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add the mashed bananas, egg, vanilla bean paste, and sour cream. Mix on medium low speed until smooth and fully combined.
• In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Spread the batter evenly into the prepared baking dish. Sprinkle the crumble evenly over the batter, gently pressing into the batter.
• Bake for 45-50 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
• Allow the coffee cake to cool completely in the pan.

Cinnamon Glaze:

• In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and cinnamon syrup until smooth. Add additional milk as needed to reach your desired consistency.
• Drizzle the glaze over the cooled coffee cake. Slice and serve!