Recipe by Ceezie
A brown sugar streusel topping with chopped walnuts adds richness and crunch to this tender banana cake. This cake is better the second day. I would definately suggest making this a day in advance. recipe source: relish mag
Top Review by *Parsley*
Moist and yummy. The topping is really what makes the cake so good. Mine took about 45 minutes to be completely done. I may add some nuts right into the cake batter as well as in the topping next time. I'd also like to make this as muffins. Thanx for sharing!
- 1⁄2 cup all-purpose flour
- 1⁄2 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter
- 1⁄2 cup finely chopped walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe banana
- 1⁄3 cup 2% low-fat milk
Directions See How It's Made
- Preheat oven to 350°F Coat a 9-inch-square baking pan with cooking spray.
- For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
- For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
- Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.
- Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.