Banana Breakfast Coffee Cake

As the name says, it’s great for breakfast or anytime snack.

You will need:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/ 2 tsp ground nutmeg
1/ 2 tsp salt
1/ 2 cup butter, softened
1/ 2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup mashed ripe banana
1/ 2 cup milk
Topping
1/ 2 cup flour
1/ 2 cup firmly packed brown sugar
1 tsp ground cinnamon
6 tbsp cold butter
1/ 2 cup finely chopped walnuts

Method.
Preheat oven to 350º F. Coat a 9” baking pan. For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts and set aside.

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 30º or until smooth. Gradually add sugar and beat 3-4 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 pan and sprinkle with topping.

Bake about 35 minutes or until toothpick inserted in centre comes out clean. Cool in pan or a wire rack and serve warm or room temperature.

Tip – If you don’t have a food processor, I normally just work the butter in with my fingers to the same crumb-like texture.