In our never ending quest to find more ways to use those over-ripe brown speckled bananas sitting on the counter top, here comes another great coffee cake recipe sure to be a welcome addition to any weekend brunch.
The walnut crumble is actually a kind of shortbread with the walnuts ground right into the dough. It pairs beautifully with the simple delicious taste of the tender banana cake while providing a buttery, tasty, nutty textural contrast.
Go bake up something really delicious with those ripening bananas on your counter top. We know you have them…you’re staring at them right now aren’t you?
1/3 cup butter
3/4 cup sugar
1 tsp vanilla extract
4 medium mashed bananas
1 3/4 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
Fold into the banana mixture until the flour mixture is well incorporated.
Spread batter evenly into a greased parchment lined 9 inch spring form pan.
Walnut Crumble Topping
Prepare the crumble by pulsing together in a food processor until well combined.
1 cup flour
1/2 cup butter
1 tsp cinnamon
1 cup whole walnuts
Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces which get scattered all over the surface of the batter.
Bake for 45-55 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked. Cool in the pan for about 10 minutes before removing the sides of the spring form pan and moving the cake to a wire rack to cool completely or onto a serving plate if you plan to serve it warm.