A delightful banana cake topped with a crunchy walnut streusel, perfect for breakfast or brunch.
Preheat your oven to 350°F and grease a 9-inch square baking pan with cooking spray.
Ensure the oven is fully preheated before baking for even cooking.
In a bowl, mix the flour, brown sugar, and cinnamon for the topping. Cut in the butter until the mixture resembles coarse crumbs. Stir in the walnuts.
Use cold butter for a crumbly texture in the streusel.
In another bowl, whisk together the flour, baking soda, baking powder, nutmeg, and salt for the cake batter.
Sift the dry ingredients to remove lumps and ensure a smooth batter.
In a large bowl, beat the butter until smooth. Gradually add the sugar and beat until fluffy. Add the eggs one at a time, then mix in the vanilla and mashed bananas.
Ensure the butter is at room temperature for easier mixing.
Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the batter.
Spread the batter evenly in the pan for uniform baking.
Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Let the cake cool in the pan on a wire rack. Serve warm or at room temperature.
Serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair.
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