Chocolanutty Banana Cake

Allow 3 /4 cup butter, the buttermilk and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube (Bundt) pan; set aside. Make streusel: In a medium bowl, combine oats and brown sugar. Cut or rub in 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans. Set aside.

In a large mixing bowl, beat the 3/4 cup softened butter with an electric mixer on medium speed for 30 seconds. Gradually add granulated sugar, beating until light and fluffy. Beat in salt, baking soda and baking powder. Add eggs, one at a time, beating well after each addition. Beat in mashed banana, orange zest and vanilla. Alternately add flour and buttermilk, beating on low to medium speed after each addition just until combined.

Pour half the batter into the prepared pan, spreading evenly. Sprinkle evenly with half the streusel and all the chocolate pieces. Pour remaining batter into pan, spreading evenly. Sprinkle with remaining streusel.

Bake at 325° about 1 hour and
10 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil for the last 15 minutes to prevent overbrowning. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely on rack.

For icing: In a small bowl, whisk together 2 tablespoons melted butter, the powdered sugar and enough orange juice to reach drizzling consistency. Place cooled cake on a serving plate and drizzle with icing.