Circle B Kitchen
As I mentioned in the blog post, this is pretty easy to put together, but you can easily make and bake this the day before. It keeps beautifully on the counter overnight or in the fridge for longer. You could also make the cake and topping separately, stash them in the fridge overnight and then assemble and bake the next morning. However you choose to put this together, you will be well rewarded.
Topping:
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
Cake:
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 bananas (I used a little more than this)
1/3 cup 2 percent low-fat milk
Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.
For topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
For 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, until toothpick inserted in center comes out clean. (Mine needed almost 45 minutes). Cool in pan on a wire rack. Serve warm or at room temperature.
The cake can be covered tightly and stored on the counter overnight and reheated in a low oven (300 - 325 degrees) to crisp the topping. It will also keep for several days (or longer) in the fridge.