This is a WONDERFUL soft and moist coffee cake. I had very flavorful bananas and I loved the nutmeg in it. I subbed buttermilk for the milk in the cake and pecans for the walnuts in the topping. I usually can't get enough streusal but this was just right. It kinda sank into the top of the cake so it was held in place for me to be able to cut out squares. Everyone at work enjoyed this. Made for 1-2-3 hit wonders.
This cake is the best banana cake I (and my hubby) have ever eaten. We used it for our daughter's birthday cake with sliced banana and cream in the middle and melted chocolate drizzled over the top!! Simply the best!!
Very delicious! I added extra mashed banana because I had extra over-ripe bananas - this seemed to add quite a bit of extra cooking time to the recipe. I also poked the topping throughout the cake batter so it would have a ripple of cinnamon sugar throughout - super delicious!
Just made this this morning, it was wonderful. Just the right amount of sweetness for breakfast. Changes I made: canola oil instead of butter, and a light sprinkle of chocolate chips and walnuts as topping instead of the sugar/butter/cinnamon topping suggested here.
This coffee cake is awesome, as usual I tried to make it lower in calories. So i substituted half the butter for applesauce and used splenda. Used a 9inch round pan, and it came out perfect. The only downside I can see is that there is too much topping, can't take the coffee cake out of the pan because the topping will go everywhere.