email this pageIngredients
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
1/3 cup 2% low-fat milk
Instructions
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
1/3 cup 2% low-fat milk
1. Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.
2. For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
3. For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
4. 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.
5. 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. Serves 10.
Recipe by Greg Patent, "Relish the Season," March 2007.
Nutritional Information
2. For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
3. For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
4. 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.
5. 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. Serves 10.
Recipe by Greg Patent, "Relish the Season," March 2007.
Per serving: 370 calories, 20g fat, 4g prot., 48g carbs., 1g fiber, 300mg sodium.
